Homemade Raviolis: Caramelized Shallots, Mushrooms, Goat Cheese

I thought you could only make fresh pasta if you had one of those fancy machines…or some kind of attachment for another fancy machine. I have none of those things unfortunately, so when Cooks Illustrated sent me a weekly newsletter entitled “Fresh Pasta Without a Machine”, I was like, oh, ok!

I knew this would be a “weekend recipe” when I read that after mixing the dough you have to let it rest for 1-4 hours… So, I let the week fly by, while I dreamed up my ravioli creation. And when Sunday finally arrived, it went a little something like this:

Start with 1 egg and 3 egg yolks whisked together with, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Then add 1 cup of all purpose flour and mix well. The dough should end up a little sticky but not so much that it sticks onto your fingers – I believe “tacky” is the word.

Lightly flour the work surface and knead until the dough is smooth. You might have to add a little more flour if it’s too sticky. Roll it up into a little log shape and cover it with plastic wrap. This has to rest, like I said, for 1 – 4 hours, so I made it in the morning and then went about my life until about an hour before lunch.

The dough doesn’t rise or change in any visible way, however, according to Cooks Illustrated the resting makes the dough less elastic, so rolling it out is easier because it won’t shrink back. Without really understanding the chemistry of the “why?”, it’s true – I poked it before and after to see for myself. Probably has something to do with gluten and whatnot…

Next, I made the filling. I started by caramelizing 4 thinly sliced shallots in a little bit of olive oil in one pan and in another sautéing some garlic and sliced mushrooms.

When I finished cooking, I removed the garlic, chopped the shallots and mushrooms together, and then began on the ricotta mixture.

I used 1 cup of ricotta and about 1/2 cup of goat cheese (the kind that comes in a roll). I used an immersion blender to make a smooth mixture to which I added the mushroom and shallot mixture, as well as 1/4 cup of chopped toasted walnuts, a teaspoon of honey, and a couple of pinches of salt to taste.

At this point I realized that this could also be a delicious spread for crackers or on bread… In fact, that’s exactly what I did with the leftover filling that didn’t fit in my raviolis.

Now it’s time to roll – get that dough and divide the log into 3 equal pieces. Start with the first, stretch it in your hands into a 3×3 inch square. Then use a rolling pin, rolling out from the center, to make a big, super thin rectangle. It should be so thin you can see the outline of your fingers through it (or in my case, that fabulous black and white marble I’ve got in my kitchen). As you roll it, be sure to lift it from the surface to be sure it’s not sticking – dust more flour on it if it is.

At this point, you have 3 sheets like this and you could choose to cut this into fetuccini or form some shaped pastas if you prefer. I cut it in half and then into squares about 3×3 inches (kind of big raviolis, but I really didn’t feel like spending the next 15 years of my life filling tiny raviolis…)

Fill a little bowl with water and use your finger to wet the edges on both the top and bottom squares. Then put a little spoonful, about 1 tablespoon, of the filling in the center and put the top over it, sealing the edges with your fingers and trying to not let any of the filling escape. Don’t over fill them or else the filling will get everywhere and you’ll get irritated and end up scratching the whole thing and eating the filling with a spoon…

The 3 sheets made about 15 raviolis in the end, which I would say is perfect for 3 people (you could serve it with a small salad and make a nice dinner of it). Also, see what I’ve done here, arranging them nicely on a plate? Don’t do this! Lay them separately on a towel or tray, but don’t overlap them – they are moist and WILL stick together and when you unstick them, if you don’t do it super incredibly carefully, they WILL rip open and you WILL cry. Learn from my mistakes, friends.

Give them a minute to seal well while you bring a big pot of water to a boil. Gently drop them in, one by one, and let them cook for 3-4 minutes. If you do more than 15, you might need to do them in batches so they don’t stick.

I didn’t want a sauce that would cover up the flavor too much of the filling, so I just heated some cream in a pan with some chopped basil and a bit of salt (to taste) to make a light basil infused cream. Once the raviolis are cooked, I added them to the pan and tossed them until the were coated. If the sauce get’s too thin, just let them all cook there for a minute or two until the sauce thickens a bit.

Ridiculously delicious…

So, feel free to fill them with whatever your little heart desires. Or don’t fill them, cut them into strips and make a nice bolognese or a carbonara. Or what about leaving them whole for lasagna… While making raviolis are a bit of a labor of love because you have to fill them and close them all, actually making the dough took all of 10 minutes (resting period aside) and rolling them about another 10, so I think I’ll be making fresh pasta again!

Here’s the ingredient list and a link to the fresh pasta recipe (they have good trouble shooting tips and demos of how to make bow-ties and other fun stuff!)

Pasta:

  • 1 egg plus 3 egg yolks
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup all purpose flour

Filling:

  • 1 cup ricotta cheese
  • 1/2 cup goat cheese
  • 1/4 cup walnuts, toasted and finely chopped
  • 1 teaspoon honey
  • 4 shallots, finely sliced
  • 8 mushrooms (small), thinly sliced
  • 2 cloves garlic
  • salt to taste

Sauce:

  • 1/2 cup heavy cream
  • 5-6 basil leaves, sliced
  • salt to taste

*Fresh Pasta without a Machine: Cooks Illustrated (link)

Whole Wheat Pizza

I’m a bit delirious today. Monday there was a high of 55 degrees and from Tuesday on it’s been 85 degrees by noon. I’m never one to complain about hot weather, but when you’ve spent the last six months desperately trying to stay warm, 65 feels like a day at the beach, so this is turning my brain to mush. Sorry spring jackets, I guess you’ll have to hang out and wait until fall… Now, with my tinto de verano in hand, aka cheap red wine and seltzer water over lots of ice, I will tell you about my latest culinary creation.

So, pizza. It’s my favorite. Especially homemade pizza. I can’t get enough of it. And since I got my hands on some yeast (finally! I had been looking for it everywhere!) and some whole wheat flour (see my post about Whole Wheat Cinnamon Bread), I have been excited to try incorporating it into some other meals. Granted, this only makes pizza marginally healthier, it’s definitely better for you than Dominos (which I also eat a lot of because my boyfriend currently delivers their pizzas…I’ve never seen anyone more excited to finish college…)

Anyway, here’s Whole Wheat Pizza and an attempt to use up all the odds and ends in the fridge.

It starts with 1/2 cup of warm water with 1/2 tablespoon of sugar and 1 and 1/8 teaspoons of active dry yeast. Mix these gently in a large bowl and let them sit for about 10 minutes until the yeast starts to get frothy (that’s how you know it’s working!)

To this, add 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 of the flour, which is 3/4 cup. Mix this up until it’s fully incorporated.

Now, little by little, add the remaining 3/4 cup of flour until the dough is slightly sticky, but it doesn’t get stuck to your fingers. If you are lucky, you have a big ass mixer that will do all this for you, but if not, you’ll burn some calories so you can eat more pizza! Yay!

Once you’re at that point, put it on a floured work surface and get ready to knead.

Knead for about 6 minutes, until the dough gets elastic. It will easily form a smooth ball when it’s ready.

You can just see all that whole wheaty-ness! Now this little guy goes into a lightly greased bowl, covered with plastic wrap, and placed in a warm corner of your kitchen for 1 hour or so, until it doubles in size.

Yeah, that’ll do it…

Now, get your oven preheating up as high as it will go. Mine goes up to 220 C (425 F). If you have a pizza stone, more power to ya. Since conventional ovens don’t heat up as high as the professional ones do, I use a trick I learned from my mom – I bake the crust by itself for a few minutes and then add the toppings and pop it back in to finish it off. This guarantees that the bottom won’t get soggy or be uncooked.

So, spread it out onto a baking dish to the thickness you prefer (I like mine thin thin thin) and put it in the oven for 7-8 minutes, until you start to see it get golden brown in some places.

Now for the toppings, which I leave to your imagination. Here’s my medley of veggies and even a sliced up turkey hotdog (yeah, I know, but I just had one left over from one of those “nostalgic” meals and I didn’t know when I would use it).

A little tomato sauce, some grated cheese, and on they go!

Voila!

Another day we can talk about creative toppings. But, when I am feeling uninspired and want a pizza that’s out of the ordinary, I like to go onto The Cheese Board in Berkeley or Arizmendi Bakery in Emeryville‘s websites – they post a calendar of their pizzas (they make one unique one per day with all seasonal local ingredients) for some good ideas. Back in the day, when I was fortunate to have Berkeley’s amazing food all around me, I quite enjoyed their pizza and I make it a point to visit when I’m up there (or is it out…or over…I’m not sure anymore).

I’m getting confused with prepositions, so I’ll just stop and give you the ingredient list:

Makes one 12 inch pizza:

  • 1/2 cup warm water
  • 1/2 tablespoon sugar (or honey)
  • 1 & 1/8 teaspoon dry active yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 & 1/2 cup whole wheat flour (divided)

Until next time, au revoir! (I’m learning French…)

Black Rice with Squid

How did it get black? It’s made with squid ink. This is another recipe from the traditional Spanish kitchen, often made as a “Black Paella” or just served over white rice. I love trying to master typical Spanish meals, and this is one I’ve gotten down to perfection. Personally, I think it’s amazing and incredibly flavorful. But, I can understand if some of you might be a little unsure about whether squid ink is something you want to try. This is one of those things you must try before you make a judgement. And I guarantee you will love it.

I’m not sure how easy squid ink is to get your hands on in the US, but probably a fish shop will at least know how to help you. Here in Spain, they sell it in packets in the frozen foods section.

Start by cleaning about 1 pound (500g) of squid. You can use large or small ones; I used frozen ones which I left overnight in the fridge to defrost. If you get whole ones, it’s important to remember to remove the “backbone”, which like of looks like a clear plastic strip that’s runs up the body. It’s pretty easy to remove (nothing like cleaning shrimp!). Then give them a rinse and slice them into 1/2 inch (1 cm) rings.

Next, saute one small onion chopped finely in about a tablespoon of olive oil. When the onions start to soften, either add one chopped tomato or 1/2 cup of tomato sauce. I opted today for tomato sauce because the tomatoes are pretty hard to come by right now (it’s been a looong winter). Anyway, keep sauteing until either the tomato is soft and breaking apart or the sauce has thickened.

Now, add 1/2 cup of white wine and 1 cup of boiling chicken or fish broth. Add the sliced squid and bring to a simmer. Then add 1 package of squid ink and stir until the ink has mixed with the liquids. Cover the pan and let it cook for about 30 minutes, until the squid are tender.

The last step is to add 1 cup of rice, 2 more cups of boiling chicken or fish broth, and one more package of ink. Keep the mixture simmering, uncovered now, until the rice is fully cooked. There should be some liquid left, as this is supposed to be a more soupy rice dish.

This makes four servings and you should serve it right away so that the heat from the pan doesn’t keep cooking it and absorbing the liquid. If you want to keep leftovers, put them into a tupperware right away.

I’m hoping that if no one else feels brave enough for squid ink, that at least my Dad will feel that this dish is less daunting and is inspired to make it!

Ingredient list:

  • 1 small onion, finely chopped
  • 1 tomato chopped or 1/2 cup tomato sauce
  • 1/2 cup white wine
  • 3 cups chicken or fish broth, boiling (divided)
  • 1 lb (500g) squid, cleaned and sliced into 1/2 inch (1 cm) rings
  • 2 packages of squid ink, 4 grams each
  • 1 cup rice, rinsed

Whole Wheat Cinnamon Sugar Swirl Bread

Now that warm weather is finally on the horizon (It has rained here the whole month of April, and I am not exaggerating. Also, I’m fairly certain that every person I have contact with regularly is aware of how much I hate rain), it’s time to think about Operation Bikini, as it’s not so fondly referred to as here. I’m trying to do more exercise, eat more fruits, veggies and trying to incorporate whole grains where I can. Sadly, my morning oatmeal with chopped up fruit doesn’t really make for good blogging material… However, I came across a recipe for cinnamon swirl bread on a blog and that made me remember how much I’ve always loved that cinnamon raisin bread toasted with a little butter. So, to The Pioneer Woman, I give credit where credit is due.

Though I have never made bread, I can’t leave any recipe alone and I made some changes to it so that it fits in with my attempts to be healthy. First, I started by using whole wheat flour instead of all-purpose. Also, I reduced the amount of sugar and butter. Oh, and I used brown sugar in the swirl. Anyway, it turned out so well I did a little happy dance. Bread conquered!! Now my mind is already wandering to savory combinations I can make next time.

Start by warming one cup of low-fat milk with 4 tablespoons of butter in a bowl in the microwave. You want the butter to melt and mix in with the milk, but not get too hot. You shouldn’t get burned if you stick your finger in it. Add 2 1/2 teaspoons of active dry yeast. Stir to combine and let it sit for about 10 minutes while you take care of the next steps.

In a large mixing bowl add 1/3 cup of sugar and 2 eggs and beat well. Then add the yeast mixture to it.

Then mix in 1/2 of the flour (total 3 1/2 cups) and 1 teaspoon of salt.

Then add the remaining half of the flour and mix. Turn the dough out onto a floured surface. It will be sticky, so you will have to keep adding flour to the work surface until it’s not sticky anymore (about a 1/4 cup more).

Knead this by pushing into it and forward with the palm of your hand and continuously folding it over itself until you start to feel it get really elastic. It takes about 10 minutes.

See the difference?

Now this goes into a lightly oiled bowl. Flip it over a couple times so that the dough is coated with the oil. Cover it with plastic wrap and leave it to rise in a warm place in the kitchen.

Then I went out for a run and an hour and a half later, this is what I found…

Yeah, I’d say that’s the “doubling” we are looking for.

This gets flopped out onto a lightly floured work surface and stretched out into a long rectangle about 1/2 inch (1 cm) thick. I got to use my new rolling pin finally!! I got this rolling pin as a Christmas gift from my boyfriend’s sister after I invited her to Thanksgiving and she saw that I was rolling out my pie crusts with and empty wine bottle…

Use your bread mold as a guide for how wide the rectangle should be so that it fits when you roll it up.

Mix together 1/4 cup brown sugar and 1 teaspoon of cinnamon and sprinkle it evenly over the whole rectangle. (Here I omitted additional butter and reduced the amount of sugar from 1/3 cup to 1/4 cup. Not huge changes, but everything counts!)

Now, roll it up.

And place it into the bread mold.

I don’t know if these silicone molds are popular in the rest of the world, but a lot of cooking stores here in Spain are selling them. I mentioned them in my last post about Banana Bread Cupcakes, and now I have a brand new silicone bread mold. They are pretty cool because they don’t stick, so you don’t have to grease/butter them and they are super easy to clean afterward.

Anyway, let that rise for another 1-2 hours.

I think my bread mold is a tad small…

This goes into the oven at 350 degrees F (175 C) for 40 minutes on a lower rack. Once it’s done, let it cool for an hour or two (if you can!) before slicing into it. You’ll see a pretty little swirl.

Serving suggestion: toast and spread a little butter.

Now, I won’t lie to you. This doesn’t taste like that sweet cinnamon roll bread that I remember. It’s still whole wheat bread, which means it’s a bit denser. But this turned out beautifully. It’s light with this yummy brown sugar cinnamon sweetness. Perfect breakfast!

Ingredient list:

  • 1 cup low-fat milk
  • 4 tablespoons butter, melted
  • 2 1/2 teaspoons dry active yeast
  • 1/3 cup sugar
  • 2 eggs
  • 3 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon

*The original recipe (link)