Today, I decided that I needed to sort though our magazine collection. The bulk of which are full of fun and interesting recipes. As of this writing I'm almost all the way through this project and many recipes have been added to my recipe binder(s).
Along the way I came across a magazine Alex and I picked up last summer. Ultimate Italian ( a Better Homes and Gardens Special Publication).
Inside were several recipes that interested us. Not just for the future, but for dinner tonight.
Fresh Pasta Dough for Ravioli
- 1 & 1/2 cups all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon water
- Combine flour, 2 eggs, and salt until well mixed
- Add 1 to 2 tablespoons of water as needed
- Remove dough and shape into a ball
- On a lightly flour surface, knead dough about 1 minute or until smooth
- Wrap dough in plastic wrap and let stand for 30 minutes
- Divide dough into four portions
- On a lightly floured surface, roll each portion into a 12-in square
- In a small bowl, combine 1 egg and 1 tablespoon of water
- Set aside
- Cut rolled dough into circles (we used a small biscuit cutter.)
- Paint with egg mixture
- Add filling to one circle then add a second on top.
- Using your fingers, press the dough around each mound of filling so that the two moistened sides stick together.
- Bring to a boil a large amount of salted water.
- Gently drop into simmering water.
- Simmer gently for 3 to 4 minutes or until tender
- Using a slotted spoon, transfer ravioli to a serving dish.
Sausage Ravioli Filling
- 4 ounces bulk Italian sausage
- 3/4 cup packed fresh spinach leaves
- 1 egg yolk, lightly beaten
- 1/3 cup ricotta cheese
- 1 teaspoon snipped fresh sage
- 1/8 teaspoon grated whole nutmeg
- In a skillet, cook sausage over medium-high heat until brown.
- Using the spoon to break up sausage as it cooks.
- Stir in spinach, cook and stir until wilted.
- Drain off fat.
- In a bowl, combine egg yolk, ricotta cheese, sage, and nutmeg.
- Stir in sausage mixture.
- Cover and chill until needed.
Fresh Tomato Marinara Sauce
- 2 ounces pancetta, chopped
- 1/3 cup finely chopped onion
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- One 28-ounce can whole pealed tomatoes, drained and chopped
- 1/2 cup Chianti
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup snipped fresh basil
- In a large saucepan, cook pancetta, onion, and garlic in hot oil over medium heat for 3 to 4 minutes or until pancetta starts to brown and onion is tender.
- Stir in tomatoes, wine, vinegar, salt, and pepper.
- Bring to boiling; reduce heat.
- Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened
- Stir in basil