Homemade pasta. Not exactly one of the quick dinners I was imagining I would be making three weeks after the birth of my second child. But you know what? It’s not nearly as hard as you think it is.
Have you, like me, always wanted to make your own pasta to see what all the fuss is about? But you didn’t even want to try because you don’t have a pasta roller? Well I’m here to tell you that it is not needed. A heavy hand and a heavy rolling pin is all you need to be eating gourmet pastas every night of your life. Though I don’t recommend that, carbohydrates are evil, didn’t you know?
The stuffing is a product of what was freshest at the farmer’s market this weekend. Huge bunches of rainbow swiss chard just called out to me as we had planted numerous plants last year but decided not to this year. One year of swiss chard coming out my ears was enough, but I still love the stuff. Mushrooms were also looking good, and that last little bit of truffle oil in my cabinets was just screaming to be used here. What’s better than creamy mascarpone and truffle oil? Well, this pasta for one.
So stop procrastinating and do it already! Really, if I can do it at this crossroads of my life, so can anyone! The prize at the end is well worth the effort you may have to put in.
Speaking of crossroads, who wants to see more pictures of our billion dollar family? Why billion? Because now we have a boy and a girl and we’re all redheads! So where’s my TLC show already?
I have to apologize to all my loyal readers. I feel guilty that I can’t be here more often, but I’m desperately trying to be! I have numerous recipes lined up for release as soon as I can get the spare minutes. You can look forward to delicious strawberry shortcake, tea brined salmon gravlax, fresh dolmades from scratch (grape leaves included), and Spanish inspired stuffed peppers. So stick around, I guarantee you’ll like what’s coming up next!
Yield: 2 lbs pasta
Prep Time: 45 minutes
Cooking Time: 2-3 minutes
1 1/2 cups semolina flour
1 1/2 cups all purpose flour
6 large free range eggs
1. In a large bowl combine flours and mix well.
2. Create a well in the centre of the flour and crack eggs directly into it.
3. Bring flour over eggs and begin to mix with your hands. This part is going to get messy, but just keep mixing.
Swiss Chard Ravioli Filling
Yield: Enough to fill approximately 40 raviolis
Prep Time: 10 minutes
Cook Time: 15 minutes
2 tbsp olive oil
2 cloves garlic, minced or grated
1/2 lb. crimini mushrooms, minced
1/4 small onion, minced
5 sprigs fresh thyme, leaves removed from stems
8 large leaves swiss chard, trimmed from stems
1/3 cup mascarpone
1/4 cup Parmesan, grated
1. Roll up swiss chard leaves and slice across in thin strips.
2. In a large sauté pan on medium heat, heat olive oil and add in garlic, mushrooms, onion and thyme. Sauté until just softened. Add swiss chard and continue to cook until all vegetables are cooked through.
3. Stir in mascarpone and Parmesan and set aside.
Assembling your ravioli:
1. Cut dough into two pieces and roll out to an 1/8″ thick on a heavily floured surface.
2. Using a ravioli cutter or small biscuit cutter (about 1 1/2″) cut out circles (squares could also be done freehand).
4. Fill a large stock pot with water and season generously with salt and a small amount of oil. Bring to boil.
5. When all raviolis are filled and ready to cook drop them all into pot and cook for 2-3 minutes, stirring thoroughly at beginning to prevent sticking.
6. Drain and plate, top with rosé sauce (recipe follows), a drizzle of truffle oil and a sprinkle of Parmesan.
Truffled Rosé Sauce (Creamy Tomato Sauce)
Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
2 tbsp butter
1 tsp fresh oregano, minced
1/4 cup heavy cream
1/4 cup mascarpone
3/4 cup diced tomatoes (fresh or canned)
fresh ground salt and pepper
Grated Parmesan for sprinkling
White truffle oil for drizzling
1. In a small sauté pan, melt butter and continue to cook until it begins to brown slightly. Remove from heat and add oregano, cream and mascarpone striring until combined.
2. Return to heat, add in tomatoes and salt and pepper. Continue to cook on low heat until sauce thickens slightly. Serve over pasta with a drizzle of truffle oil and a sprinkle of Parmesan.