We were just in the mood to make pasta. The best part of making your own fresh pasta, is the items to make it should already be in your pantry. We made the flavor of pasta and fillings with leftovers straight from the fridge. Check this out from Food Nation Radio Network.
3 1/2 cups AP flour
1 tsp sea salt
1/4 cup roasted red pepper
1/4 cup fresh tomato
Put flour and salt in a stand mixer, stir to combine. Make a well in the center and add other ingredients. Mix with a dough hook until it forms a ball. Remove to a cutting board, form a ball with it and place it back in the mixing bowl. Cover with plastic wrap and let sit for 30 minutes. Using your pasta machine or attachment, make sheets thinned to setting 5 on your machine and about a foot long. Make your filling. See below.
3/4 cup mashed sweet potato
8 oz mascarpone cheese
1/2 tsp sea salt
Following directions for your ravioli press, place one sheet over the bottom tray, add your filling in the pockets, place another sheet on top and press with the top tray, forming perfect pillows of love. Boil in salted water for about two minutes and remove to a deep frying pan. See below.
1/2 stick butter
2 tsp sage
In a deep saucepan (while the ravioli water is coming to a boil) melt the butter, add the sage and about 1/8 cup of water. Whisk until the sauce becomes emulsified with the water. That way, the butter sauce won’t seize on you as it cools. Remove boiled ravioli with a slotted spoon to the frying pan and toss in the sauce. Add parmesan on top and serve immediately.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.