Ravioli with Cherry Tomato Pesto Cream Sauce
1 1/2 c semolina flour
1 T water
1/2 t oil
1/4 t salt
Put all of the ingredients in your mixing bowl.
Mix them on power level 2 for two minutes with the flat mixing attachment.
Switch to the dough hook and mix for an additional two minutes. Divide the dough into four parts.
Keep the balls you're not working with wrapped in a damp towel. You're going to want to start with the attachment on setting #1. Take the ball and smoosh it into a rectangle. Take one end of the rectangle and smoosh it so it'll fit into the pasta attachment.
Feed the dough through. Fold it in thirds or quarters, turn it one quarter turn and feed it back through.
Keep doing this until the texture and color are correct. Ah, you say, when is that? Well, it's pretty easy to tell. Your dough goes from kind of a dusty yellow to a lovely cream color. And, the texture becomes much softer and more supple. If you're going to make fettucine or linguine, you'll want to stop at setting #4. For ravioli, you'll stop at setting #6 or 7. The dough will get VERY thin and VERY long. It's tough to keep it from tearing. Having a second person standing by to change the settings is a huge help. We finally started dividing our dough in half once we'd reached setting #4. That way it doesn't have time to dry out but you don't run the same risk of tearing it. Make ONE ball at a time. Each ball will make 8-10 ravioli.
Ricotta and Spinach Filling
14 oz fresh spinach
8 oz ricotta cheese
1 egg yolk
1/2 c grated parmesan cheese
pinch of nutmeg
salt and pepper
Rinse your spinach well. Put it in a saucepan with just the water left from rinsing it. Let it wilt. Remove it from the heat. If there is any residual moisture, pour it off. You want the spinach to be pretty dry. Put the spinach in the bowl of your food processor. Add the other ingredients.
Pulse JUST until the spinach is chopped. You still want the spinach and ricotta to be somewhat distinct.
To assemble the ravioli. Lay a strip of pasta dough on a floured surface. Top it with teaspoons of the filling, spaced about two inches apart.
Lay another strip of pasta dough on top. Pat them together, making sure to pat up to the filling so there are no air pockets.
Trim the edges.
Then cut into squares.
Move to a floured baking sheet and allow to sit for 30 minutes before cooking.
To cook the ravioli. Bring a large pot of water to a boil. Drop the ravioli in and cook them for 4-5 minutes. Remove with a spider so you get just pasta - not water.
Cherry Tomato Pesto Cream Sauce
1 T olive oil
8 oz cremini mushrooms, sliced
1/2 c chicken stock
1/4 c white wine
1/3 c prepared pesto (we use Trader Joe's)
2 c cherry tomatoes
1/2 c grated parmesan
1/4 c pine nuts, toasted
Saute the mushrooms in the olive oil.
Once they're softened and a bit browned, add the anchovies and the garlic. Saute until the anchovies melt.
Add the chicken stock and white wine and cook until it's slightly reduced. Add the pesto and stir well. Add the cherry tomatoes.
Cook until they burst.
They may need some help bursting. I used the tip of a knife. Be careful because those little buggers are hot. You don't want to get splashed with hot cherry tomato juice! Just before serving, stir in the cream.
Serve over the ravioli topped with the parmesan and pine nuts.