Ravioli for Dinner and Dessert
It seems we have caught some homemade pasta fever here at Chew on That. I’ve always had some faint desires to make my own pasta, but to be honest, it’s just one of those things I’d rather buy. But when R announced that we were making ravioli for dinner on Sunday, who was I to argue? He claimed the recipe was simple and seemed very excited about the whole thing. I shrugged my shoulders and hoped for the best.
First, we started with the dough. Just flour and water, it was very sticky and a bit temperamental to work with.
While the dough rested for 10 minutes, we mixed the filling ingredients: ricotta, basil, shredded cooked chicken, salt and pepper.
Then came the hard part: rolling out the dough and trying to avoid it sticking to everything it touched. The real difficulty was getting the dough thin enough to cook through, but thick enough to hold the filling. There are no pictures of this part because our hands were caked in flour and that just doesn’t mix well with cameras.
As you can see, they’re not the prettiest ravioli ever created, but we got the general shape and size right. Some were doctored up with a bit of extra dough to avoid explosions in the boiling water.
These little guys cooked very quickly and in no time, we were tossing them in some olive oil and lemon zest and plating them up. I admit I was a bit skeptical of what these pasta pockets might taste like, but I should know better than to doubt a dumpling master. (Don’t forget, R’s Russian family makes some darn good pelmeni, and he grew up helping his grandma with them.) And these ravioli were actually a nice fusion of Russian dumpling dough and Italian flavors.
The dough was a little chewy for my taste, but the filling was delicious and perfectly seasoned. Tossed in the lemony olive oil, they really had some lovely flavor.
BUT WAIT, THERE’S MORE!
After using up all the filling from the ravioli, we still had a good chunk of dough left. In an inspired moment, R decided we would fill them with Nutella and toss them in brown butter. Genius!
And that is how we had ravioli for dinner and dessert. Yum!
In hindsight, I think that making the dough is to much of a “to do” for me. I’d rather buy the wonton wrappers and make the filling from scratch. It’s not that it was a lot of work, just very sticky dough. Here are the recipes if you’d like to try for yourself: