Wednesday, March 24, 2010

Ravioli Love!!

Remember when I made Butternut Squash Ravioli and I hand rolled the pasta? It was so good that my husband was inspired to make sure Santa brought me a pasta maker on Christmas morning...resulting from the threat that we would never eat this dish again if I didn't have a machine to roll the dough for me...long story short...Santa delivered!

Well I finally made Butternut Squash Ravioli again and it was even more delicious with "machine rolled", aka, thin rolled pasta. And my arms didn't ache for days afterwords. I highly, highly recommend a pasta machine for all pasta lovers everywhere!!

Needless to say, we are now hooked on homemade ravioli. So I've been doing some experimenting and came up with this gem of a recipe. Roasted Asparagus Ravioli is a new fav around here!

But I'm not naive and I know that most people haven't taken the crazy plunge into Pasta Machine ownership, and as good as it is...hand rolling is just too much work. So I've given a non-ravioli option to this recipe. All the same flavors, much easier preparation.

I hope you'll give it a try...ravioli or pasta version! Enjoy!!

(Mindi Original)

For the Roasted Asparagus Pesto:
1 bundle Asparagus; washed and trimmed
2 T. olive oil
Zest of 1 lemon
Juice of 1 lemon
3 cloves garlic
½ C. pine nuts
salt & pepper
½ C. Parmesan cheese
¼ C. cream

1. Preheat the oven to 450 degrees. Spray at baking sheet with cooking spray.
2. Toss the asparagus with olive oil and arrange in a single layer on prepared baking sheet.
3. Sprinkle with zest, juice, pine nuts and salt & pepper. Place the garlic cloves anywhere on the baking sheet.
4. Bake for 10-15 minutes or until the asparagus is fork tender.
5. Remove from the oven and allow to cool.
6. Place in a food processor or blender along with the Parmesan cheese and cream. Pulse or blend until a thick paste forms.

For the Alfredo Sauce:
¼ C. butter
1 ½ C. heavy cream
1 C. Parmesan cheese

1. In a medium sauce pan, melt the butter over medium heat.
2. Add the cream and bring to a simmer.
3. Add the cheese and stir until melted.
4. Serve immediately over pasta or ravioli

For the Pasta Dough:
4 eggs
3 ½ C. flour
1 t. salt
1-2 T. water

1. In a mixing bowl, combine all ingredients. Mix until a dough forms.
2. Kneed several minutes until the dough is well combined.
3. Cover with plastic wrap and allow to rest for 20-30 minutes.
4. Using a pasty machine, roll out and cut.

For the Asparagus Ravioli:
1 recipe Roasted Asparagus Pesto
1 recipe Pasta Dough
1 recipe Alfredo Sauce

1. Roll out the dough into long flat sheets. (about 6-8)
2. Spoon 1 T. dollops of the Asparagus Pesto onto one of the pasta sheets, spacing about 1 ½ to 2 inches apart.
3. Cover with another pasta sheet. Cut out the ravioli with a round or square pasta cutter. (repeat with other sheets)
4. Pinch the edges of each ravioli.
5. Boil in salted water for 3-4 minutes or until the pasta is aldente.
6. Serve with Alfredo sauce.

For the Asparagus Chicken Pasta:
1 recipe Asparagus Pesto
1 recipe Alfredo Sauce
2 C. shredded or grilled chicken
1 lb. pasta; cooked aldente

1. Toss the hot cooked pasta with the Asparagus Pesto and Chicken.
2. Right before serving, top with some Alfredo Sauce.

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The Laidlaws said...

Hey Mindi! I've been reading your blog for awhile but never commented at all. You are amazing, woman! You do it all! Marketing maven, fashionista, Supermom and Queen of the kitchen...really, its just not fair for someone to have as much talent as you. =) I'm not a talented cook at ALL so I'll have to try out your recipes!

Frieda Loves Bread said...

Hooray for Pasta Machines! Always wondered what the arms of the traditional Italian women looked liked back in the day.....
This recipe looks so good...I'm looking forward to more ravioli recipes ~
Just made fried ravioli for my family. I plan to post it tomorrow!

Mindika said...

Fried Ravioli...yumm! Can't wait to see the recipe.

Mindika said...

Thanks Darci! You make me sound amazing...I'm not really that amazing. Just trying my best at life. There are many many things I can't do, that I'm sure you can. But thanks for the compliment and for reading my blog.

Angel said...

This recipe looks amazing. I've printed it out and hope to take it for a spin soon.

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