Until just this week when the rain finally hit with a vengeance, I’ve been feeling that light joyful mood that I always have in spring-like weather, you know: energetic, hopeful and hungry for something new. That, of course, has inspired me to continue my adventures in the kitchen. So here we are. I made a sun-dried tomato and red bell pepper tapenade as a party dip but had leftovers. The flavor was quite intense, so I thought it would work perfectly as a filling for ravioli.
I know that people shy away from making their own pasta, and I used to be like that, too. Now I love it. Sure it is a bit of a job—mainly the kneading is a pain. But I prefer to think of it as a necessary work-out to get my desired marvelous result. Running the dough through the pasta machine is a snap now that I’ve gotten a replacement clamp to hold the device to my countertop. Plus that part is really quite soothing.
I made the dough using the same recipe and technique from my last ravioli post, which I’ll copy-and-paste here to make things easier. This time I took pics of the pasta with each run through the machine so you can see how long it gets. This does take some space in the kitchen as the sheets of dough grow ever longer. I moved a lot of stuff out of the way and covered most of my counters with clean dishtowels before I started with the machine.
The filling was just the tapenade, some mozzarella and a bit of parmesan cheese. After I boiled my ravioli for about 5 minutes; I lightly sautéed it in olive oil, garlic and fresh spinach. Mmmm!
ravioli filled with sun-dried tomato and red bell pepper tapenade and mozzarella
for the dough:
2 cups flour (I used all purpose)
for the filling:
2 red bell peppers, stems, seeds and ribs removed, cut into large chunks
3 cloves garlic
½ cup sun-dried tomatoes in oil
2 tbsp olive oil
12 kalamata olives, pits removed
Pinch dried oregano
Salt and black pepper to taste
1/3 pound part-skim mozzarella
2 tbsp parmesan
for the sauté:
3 tbsp olive oil
1 bunch whole spinach leaves, large stems discarded
5 cloves garlic, sliced
Salt and black pepper to taste
to prepare dough for ravioli:
Usually you’re supposed to pour the flour on a work-surface then mix in the egg. Counter space is at a premium in my tiny kitchen so I beat the eggs for a couple minutes in a small bowl, then mixed them with the flour in another. Then I dumped everything onto a floured surface and kneaded it for eight (8) minutes. (I set my kitchen timer.) The kneading is the key step and really it is sort of magical as about seven minutes on, suddenly the flour-egg dough starts to do something amazing! It turns into pasta! You can feel it in your hands literally changing. Sure, that is what you’re making so should not come as a surprise to anyone. Nevertheless, whenever I make pasta, I am always stunned that it actually works!
Roll dough into a ball then cut it into six equal pieces. With your pasta machine on the widest setting, roll each piece through once. Then fold the edges of each piece together towards the middle and pass it through the machine again, still at the widest setting. Repeat with each piece so that they’ve all been rolled and folded about three times. When not working with a piece, lay it on a clean kitchen towel and be sure not to let it touch any of the other dough.
After that, reduce the width of your pasta maker by one notch and pass each piece through. They will slowly start to get longer. Repeat at next lower notch and so on until you get to the penultimate. By now, your dough should be quite thin and very long. Once you’ve finished set aside.
to prepare filling:
First make tapenade by sautéing red bell peppers and garlic in olive oil until tender. Add to food processor with sun-dried tomatoes, olives, oregano, salt and black pepper. If too thick, add a bit more olive oil. I used about one and a half cups.
Shred mozzarella. Mix cheeses with tapenade.
to assemble ravioli:
Place about a teaspoon full of filling along prepared dough strips, roughly three inches apart from one another. To seal, dab your finger in some water, rub water along edges of dough and between mounds of filling. Carefully fold dough over filling, press down to remove air pockets. Cut between mounds of filling to create individual ravioli. I folded mine into triangular shapes, thinking of our recent adventure with hang-gliders. Set aside but be sure not to let them touch one another. Makes about three dozen.
to make final dish:
Boil ravioli in salted water about 5 minutes. Meanwhile sauté garlic in olive oil for about a minute. Add spinach, salt and black pepper. Drain ravioli and toss into wilted spinach. Fold together and serve.