Thursday, March 4, 2010

Ravioli Stuffed with Grilled Chicken, Roasted Red Peppers, Caramelized Onion, and Goat Cheese

That is a really long recipe title. Maybe I shouldn't try to get every ingredient in the dish name.


We haven't made homemade pasta in a while. Since before we moved.

No wonder it felt like we hadn't had homemade pasta in a while; it had been a while!

I shredded chicken Jeffrey had grilled while an onion caramlized on the stove.



We mixed the chicken and oinion with goat cheese and roasted red pepper.

Then it was time to mix up the pasta.



(The pasta recipe bears a startling resemblance to the one for the tortellini.)

3 large eggs, beaten
1 tablespoon extra virgin olive oil
2 cups unbleached all purpose flour
1 teaspoon kosher salt

In the bowl of a food processor, pulse the eggs and oil to combine.

In a small bowl, stir together flour and salt. Add the flour and process until the mixture forms a ball.

If the dough feels too sticky, add a bit more flour. The dough should be smooth, elastic, supple - not dry.

Remove the dough from the food processor and cover with plastic wrap; let rest for 20 to 30 minutes at room temperature.

Divide dough into fourths. Wrap three pieces in plastic wrap to prevent dough from drying out. Set aside at room temperature. Flatten the remaining piece in a rectangle about the samd width as the pasta machine rollers. Flour the rollers of the pasta machine!

Roll the dough through one time. Fold the rectangle into thirds and feed it through 6 to 8 more times, folding it into a rectangle each time.

Tighten the rollers of the pasta machine one notch and feed through without folding. Repeat, tightening the rollers one notch each time. Repeat the process for the remaining three pieces of dough. Along in there, you may need to dust the rollers with flour to keep the dough moving smoothly through the rollers.

Lay the dough out on the ravioli plaque and fill. Top with a sheet of pasta dough and use a rolling pin to press the pasta onto the plaque.



It makes lots of pasta.

We froze what we didn't cook so we can enjoy it another night.

Fresh pasta doesn't take long to cook - just a few minutes in a large pot of salted, boiling water.

We enjoyed ours with a jar of roasted garlic sauce, salad, and red wine.

1 comment:

Amy said...

my mouth is watering!