So I tried my luck at hand-made ravioli - pumpkin ravioli - for the very first time. There was much hype. I talked about it at work, I bragged to my friends, and oh, the humanity, I twitted the hell out of it.
Alas, it was not perfect. I knew as I was progressing through the recipe that this dish might not be my greatest success, but I proceeded. Come dinner time, I set the plate in front of my hungry guinnea pig and she dug in. The verdict? "Well, it's not like I won't eat it." In other words, "this probably won't make me gag." Ah, thank heaven for friends.
But this web site is all about the journey, right? If I were perfect, I wouldn't be starting cooking school in December. If everything I did was a smashing success, I would be Smitten Kitchen. So. Let me tell you about what this recipe should have been, and where I think I went wrong. I would love to hear your comments and advice, so help a girl out! (After the jump.)
- 1 Cup Ricotta Cheese
- 1/2 Cup pumpkin puree (Issue #1: I had no idea that some pumpkins were suited for using the guts (sugar pumpkins) and others were simply meant to be carved, guts disposed of. I apparently, had the latter.)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Nutmeg
- 2 Cups Flour
- 1/2 Teaspoon Salt
- 1/4 Cup Tomato Paste (What? For real?)
- 1 Tablespoon Olive Oil
- 2 Eggs
- 2 Tablespoons Water
1. Mix the ingredients for the filling and set aside.
2. In a large bowl, mix the flour and salt. In a small bowl, mix the tomato paste, olive oil and eggs. Make a well in the center of the bowl of flour, and pour the tomato mixture in the well. Using a fork, gradually bring the flour into the wet mixture in the center and mix until you can begin to form a ball of dough.
3. Knead the dough for about 5 minutes, then cover and let it rest for 5 minutes. After the dough has rested, divide into 4 balls and work with one at a time while the rest are covered.
4. Here's another spot where I strayed from what I was told. The recipe I used told me to roll out a rectangle of dough, drop 2 rows of filling dollops on one side of the dough, fold the dough in half, and then cut out the squares of ravioli between the dollops. But I was having a hell of a time rolling out the dough into a large rectangle. So I did this:
The rounds were a little thick, so I rolled them a little thinner and larger. Then I put filling in the center and folded them into half moons.