Spoodles: Vegetable Filled Ravioli

Vegetable Filled Ravioli

Spoodles, Boardwalk Resort

Yield: 30 ravioli

Pasta Dough:
4 cups Durham flour
16 egg yolks
1/4 teaspoon kosher salt
2 teaspoons olive oil
5 tablespoons water

Vegetable Filling:
1 yellow pepper, diced small
1 red bell pepper, diced small
1 zucchini, diced small
1/2 fennel bulb, diced small
1 carrot peeled, diced small
4 green onions, diced small

4 tablespoons olive oil
2 cloves garlic
1/8 teaspoon black pepper
1 tablespoon kosher salt
1 whole egg
1 teaspoon fresh basil, chopped
1 teaspoon fresh flat leaf parsley, chopped
4 tablespoons parmesan cheese, grated

Pasta Sauce:
4 tablespoons olive oil
1 tablespoon chopped garlic
3 cleaned artichokes, thinly sliced
1 pint cherry tomatoes, halved
4 ounces white wine
2 cups vegetable or chicken stock
1 teaspoon chopped parsley
salt and pepper to taste

Ravioli Dough: Place flour in a mixing bowl and make a well. Add egg yolks, salt, olive oil and water. Mix with a fork, then with hands until a small dough has been formed. Refrigerate for 1/2 hour before using the dough.

Filling: Mix all diced vegetables in a bowl. Sauté garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add sauté to vegetables. Let filling cool.

Making the Ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. With a pizza cutter, cut 3 inch squares from the dough.
Place 1 tablespoon of filling in one square. Brush the sides of the square with water then place another square on top. Make sure to seal sides with fingers.

Sauce: Sauté artichokes and garlic in olive oil for five minutes. Add white wine and cook for 2 minutes. Add chicken stock or vegetable stock and cherry tomatoes. Season with salt and pepper.

Finishing the Meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one more minute, add arugula and serve. Garnish with chopped parsley. Serve with parmesan cheese.

No comments:

Post a Comment