Recipes - Ravioli and Pink Sauce
This recipe is for a small batch of our turkey and rosemary ravioli with a classic Italian pink sauce. You can scale the recipe for whatever amount you'd like to make.
Ravioli
Start with fresh pasta, rolled thin. Just in case you haven't made fresh pasta before, here's the simple recipe:
Semolina flour - approximately 3/4 of a cup per large egg
2 large eggs
salt
(should make 20 to 30 ravioli depending on the size)
Sift the flour onto a pastry sheet or suitable surface, make a crater in the top for the eggs (yes, you may use your finger!). Break the eggs into your little "bowl" and using a fork stir the eggs, mixing in the flour until most or all of the flour is blended into the dough. Kneed it with your hands until the pasta gets sticky enough to get all of the sticky stuff off your hands. Shape it into a ball, put it into a bowl and cover it with a damp towel to let it rest.
Now, get out your pasta machine (only the strong are up to rolling pasta by hand!) and set the roller to the widest opening. Divide the pasta into quarters and roll each chunk through the machine, folding it and feeding it through again until the pasta has a smooth creamy texture and then begin setting the rollers to successively thinner and thinner gaps. My machine goes from 1 to 6 (widest to thinnest), and I like my ravioli either 5 or 6 depending on the texture and the fillings. Your objective is long strips of pasta of a constant width.
Filling
Ground turkey
Chopped fresh rosemary
shredded parmesan or asiago cheese (approx. 1/3 the volume of turkey)
Scoop little dollops of your filling onto a sheet of the pasta, leaving approximately 1 1/2 to 2 inches all around it. Place another sheet of pasta over the first, making sure that it covers all of the little piles of filling. Using your fingers or one of those fancy ravioli rollers that cuts and presses the edges at the same time, seal the pasta along the lines that you'll use to cut it into little squares or your shape of choice! You can use a pizza cutter or sharp knife, too. Now boil these little pillows in boiling water (add a bit of olive oil to the water to help keep the ravioli from sticking to each other. Al dente, please!
Sauce
1/4 cup of olive oilminced garlic (don't be shy -- 8 or 9 cloves at least!)
1/4 cup of heavy cream
lots of chopped fresh basil or rosemary
2 or 3 chopped fresh tomatoes (use more or less to taste)
Saute the garlic in the olive oil in a heavy, non-reactive pan for several minutes - just until the garlic begins to brown. Add the cream, chopped fresh herbs and tomatoes to the pan and stir it all together and bring it to simmer. Simmer for a few minutes until the sauce is well-integrated and somewhat reduced. Just before serving, add a small amount of grated parmesan and stir in quickly. As soon as the cheese is well blended, it's time to spoon it over the ravioli and enjoy it with our 05 Muscat Blanc!