I apologize for the really quick post, but today we're leaving for a visit with our grand-angels in Florida. Thirteen hours on the road with 3 hooligans in the back seat- I will gladly accept all prayers, Advil, and Valium!
Blogging will be sporadic for the next 2 weeks as we had a HUGE issue finding a wireless aircard that works with my MAC- I am having a major tantrum at the moment so just use your imaginations and picture me as calm, cool, collected, and looking fresh and fashionable
Trust me when I say that will take a LOT of imagination!
Yesterday, I promised to post this recipe, so here it is. We're linking up with Foodie Friday at Designs by Gollum. Thanks Michael- you've got a lot on your plate right now, but are still hosting. Allie says you ROCK!!
I'm just quickly typing this out, but if anyone is interested in a picture tutorial of making ravioli, just let me know and we'll do one when we get back. Remember that fresh, local Farmer's Market ingredients lend themselves beautifully to ravioli- the options are as endless as your imagination!
Enjoy! (It's really a good one)
Roasted Red Onion Ravioli
with Thyme Infused Cream
8 small or 4 large red onions, trimmed and halved vertically (don't peel)
2-3 TBLSP olive oil
salt and pepper
2 rounded TBLSP chopped fresh thyme
3 TBLSP balsamic vinegar
2 recipes egg pasta (recipe below)
1 pint heavy cream
10 full thyme sprigs
grated or shaved Parmesan Cheese
Preheat oven to 375 degrees. In a flameproof baking dish, toss onions with oil, thyme, salt and pepper. Place onions cut side down and roast till soft and skins are dark (brown)- this can take from 1- 1 1/2 hoursRemove the onions from the pan and allow to cool face down on a rack over a pan to drain. Place baking dish over moderately high heat and add vinegar. Reduce to about 1 TBLSP or less. Pour into a cup and set aside. When onions are cooled, remove outer peel, cut in chunks and chop finely. I put them in the food processor and pulse a couple of times- don't puree! Put in a bowl. Add the vinegar pan juices and mix. Season with salt and pepper
Cut the dough into 8 pieces (4 per recipe- You'll double the dough recipe)
Using a hand crank pasta machine, I set the rollers on the widest setting and pass each piece through 4 times folding in half before each pass. Dust with flour if necessary. Keep unused dough covered so it doesn't dry out. Adjust the rollers down one notch and pass the dough through. You do not need to fold now. Continue passing it through adjusting the rollers down before each pass till dough is very thin and in a long, wide strip.
Now, I use my grandma's ravioli maker, but if you don't have one, here's what you do. Lay each strip down and put a rounded teaspoonful of filling at one end a little below center. Keep placing mounds of filling all the way down the length. Lightly dampen the edges and between the mounds with water. Fold the top of dough down over filling and press around each mound to seal. Cut in between each ravioli with a fluted cutter and set ravioli on floured tea towels till all are done- keep them covered with another towel
At this point you can refrigerate for a few hours or proceed.
Put a large pot of well salted water on and bring to a rolling boil. Meanwhile, heat cream with thyme sprigs to a simmer and cook for about 10 minutes till a bit thicker. Strain and set aside.
Drop ravioli into water in batches. When they float to the top give them a minute or so and lift out with a strainer. Serve with thyme infused cream and shaved Parmesan. Garnish with a few thyme leaves.
See you in Florida!!
Buon Cibo, Buon Amici,
Pattie and Allie