Trust me, it’s actually ravioli, even if it tasted like a dumpling…
Tasty Tuesday got an early start with total prep on Monday this week since I had my first recreational softball game tonight. The mighty Macon Improvement Authority may have lost, the meal ended up being a real winner, even if it was not exactly what I expected.
I decided after we had a lovely ravioli dish in Highlands that it was time to finally make homemade pasta. Some friends of ours have made it several times with the assistance of a pasta roller, but we have not gotten that mixer attachment yet. I set about finding a good recipe that didn’t use one and stumbled upon www.goodfoodstories.com. She explained things really well and provided a good recipe to follow.
Look, its like a pasta egg!
The recipe for pasta
2 Cups Flour
4 large eggs
1 tbls olive oil
1 tps salt
1 tps garlic powder
sprinkle of paprika (Because that’s how I like my eggs)
The instructions are fairly simple: take your hand (either one, doesn’t matter) and start stirring. Do that until it looks like this:
I don’t recommend using it for sports.
Next knead it for about five minutes. The link above has a good video showing you how. You can knead with your mixer, but I was having too much fun by hand (at this point I had fired up some Avett Bros and Bourbon and Ginger). Let the bell rest under your upturned mixing bowl for a hearty sit or to chop your veggies for the filling, if you haven’t already.
The most fun comes when it is rolling time. Cut the dough in half, you’re making two layers after all. Flour your surface, I used the island covered with parchment paper, place one half of the dough and grab a rolling pin, wine bottle, glass, or pegleg, whatever works and get to rolling. You want it to be about 1/8 of an inch thin, or as thin as you can go without tearing. Try to make it rectangular.
Roll, Roll, Roll the dough into a tasty disc
Repeat for the second one and make your filling.
I wanted to go a little off the beaten path with my filling, wanting a light flavor with some bright notes.
1 half small savoy cabbage, finely chopped
1 half medium sweet onion, finely chopped
2 parsnips, small chunked
8 cloves garlic (yeah, that should read “to taste”)
Olive oil to coat pan
1/2 lb ground turkey breast, seasoned with salt, paprika, thyme
1/4 cup parmesan cheese (finely grated)
Heat a pan to medium and add oil. All at once, add the vegetables and garlic and season with salt and pepper. Brown the veggies and lower the heat until the onions have a good sweat (about 10 mins), and remove from heat. Once cooled enough, pulse in food processor until the whole mixture resembles very course breadcrumbs. Brown the turkey and add to the veggie mixture and add cheese. Stir until the mixture is well-combined, like it could become meatballs.
Go back to your pasta discs and do this:
You can already see that this is approximating a Chinese dumpling, can’t you?
You can make them as big or small as you like, mine are quite big. I used the size of a cupped hand as my guide. Keep them about an inch apart. Use a pastry brush to dab the area around the meat mixture with water to help seal the little pockets and cover with the other disc. Press each one individually and cut. Voila!
If hot pockets looked this good, I’d actually consider eating them again.
You can cook right away, or you can do what I did and cover them with plastic wrap and refrigerate over night. To cook: boil about a quart of water in a pot with salt. Add ravioli a few at a time (a single layer) to the pot and lower the temp. Cook them until they are nice and floaty.
I chose not to do a hearty sauce and instead serve with a nice, colorful mango salsa:
1 whole mango, cubed
1 avocado, cubed
1/2 cup of cilantro, finely chopped
1/2 jalapeno seeded, finely chopped
Juice of one line
1 tsp cider vinegar
1 tsp honey
salt to taste.
Mix all ingredients in a bow together, being sure the mango and avocado is well coated. Let it sit for at least an hour in the fridge before serving.
//After the meal: This meal was delicious. Was it what I expected, no, but it really worked as a pasta dumpling dish. The pasta was flavorful and tender, the filling was very light and tasted like a parsnip sausage, and the mango salsa really complimented the light flavors of the ravioli. I would highly recommend all facets of this dish and to play around with different sauces. I will surely use it again and will make different ravioli that taste more like traditional ravioli. I would recommend turkey, parsnip and onion, for a cabbage or lettuce wrap filling. I recommend mango at every opportunity. Enjoy.