Three Cheese Semolina Ravioli

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I’d like to go out on a limb here and say that homemade ravioli is the ultimate comfort food. Anyone agree? Here’s my argument: After a glass of wine or two, you use your fork to break open one soft, delicate pocket of dough. Out comes pouring creamy ricotta, mascarpone and freshly grated parmesan cheese. You find yourself overcome with content. More than content: extreme pleasure! In my opinion there is nothing more satisfying and comforting than 3 or more cheeses. Especially after you’ve made a complete mess of the kitchen. Flour, egg and KitchenAid attachments are everywhere and your biggest reward is taking that first bite. It’s an experience worth having. Invite a good friend over for wine, cheese and a heck of a lot of fun rolling out pasta sheets. It’s a night you won’t soon forget. This recipe comes from a young talent: chef Dominick Tesoriero.


Yield: 6 servings

Pasta Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups fine semolina flour
  • 2 whole large eggs plus 5 large yolks
  • 1 tablespoon whole milk
  • 1 tablespoon extra-virgin olive oil

Filling Ingredients:

  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1/2 cup grated Parmesan

First we make the pasta dough. Whisk the all-purpose and the semolina flour in the bowl of a stand mixer to combine (you can also do this the old fashioned way, right on your counter top and mix with your hands. I prefer the stand mixer for easier clean up). Make a well in the center.

Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes (Or use a large fork to work egg mixture into flour manually). If you find the dough is still piece-y and not coming together, slowly add water, only 1 tablespoon at a time, until it comes together. You don’t want to add too much or it will become sticky.

Lightly flour your work surface. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.

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To make the cheese filling, combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pasty bag (or ziplock bag with a corner cut) and refrigerate until needed.

Remove your dough from the refrigerator and cut into 4 equal sections. Using your KitchenAid roller attachment or manual sheet roller, roll out 1 section of dough into a long sheet, passing through several times until it is thin and translucent enough that you can see just see your fingers through it. I usually go through the roller once on the #1 setting, then once through the #2 setting, and finally go through twice on the #4 setting. Flour in between passes so it doesn’t stick to the roller. Flour your work surface VERY well before you place the rolled sheet down. Once you’ve rolled out one sheet, starting at the bottom half of the rectangle, pipe about 1 tablespoon (or more) of filling into portions about 2-3 inches or so apart from the next. Once you have a line of piped portions, whisk 1 egg and brush around the edges of the cheese. The egg wash acts as a glue to hold the dough together. Then gently fold over the top half of the sheet over the bottom half containing the filling. Using a ravioli cutter or other cookie cutter, gently cut out the dough. Make sure you constantly are flouring your work surface! Continue this process with the other 3 sections of dough. An alternate method to this is to pipe on one sheet and cover with another sheet, as I have done below. You’ll waste a little more dough, but you can make bigger ravioli. From this step, you can refrigerate or freeze until ready to cook.

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If ready to cook, bring a pot of water to a gentle simmer (medium high) but not boiling. Place 6-8 ravioli in the pot for 2-3 minutes, tops. Even if they float to the surface before this time, they may not be fully cooked. Gently remove with a slotted spoon and top with marinara and parmesan to serve. Enjoy!

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Recipe courtesy of Dominick Tesoriero, adapted from Agnolotti Bolognese, www.foodnetwork.com.

 

 

Brown Butter Roasted Butternut Squash Soup

5Photo Credit: Ashley Cuoco

Have you ever made brown butter before? Well…you might want to try it tonight. Blizzard 2016 is in full swing on Long Island. Everyone is hunkered down in their homes, relaxing and enjoying time with family. Make them happy tonight and break out the butter!! To make brown butter, aka “beurre noisette,” you start by melting butter over medium heat. Swirl the butter around in the pan often to be sure it is cooking evenly. As it melts, the butter will begin to foam. The color will change from yellow to golden to a warm brown. Once it smells nutty, take it off the heat and transfer to a heat-safe bowl to cool. (Technique courtesy of The Kitchn, www.thekitchn.com). That’s it! Now imagine pouring this hot, golden butter on top of butternut squash before you roast it. You can’t even imagine how incredible the kitchen will smell during that 45 minutes. When it comes out of the oven all tender, you’re more than half way to this creamy, divine soup. I ate it for lunch three days straight…some of my coworkers may have been jealous.


Prep time: 20 minutes — Cook time: 45 minutes to 1 hr — Total time: 1 hr 20 minutes

Soup Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrot
  • 1 cinnamon stick
  • Sea salt
  • Freshly ground black pepper
  • About 4 cups chicken stock or canned low-salt chicken broth
  • 1 1/2 cups Roasted Winter Squash recipe (See ingredients below)
  • 1/2 cup half-and-half, optional

Roasted Squash Ingredients:

  • About 3 pounds butternut squash (preferably 1 large squash)
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup unsalted butter
  • 2 tablespoons finely chopped fresh sage leaves (Substitute dried sage if you need to)
  • 2 tablespoons granulated sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 teaspoons Toasted Spice Rub (See ingredients below)

Toasted Spice Rub Ingredients:

  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon

Okay: here we go! Don’t be alarmed by the lengthy ingredient list above. There are just a few extra steps in making this soup turn into liquid gold! First, we start by mixing the spices for the toasted spice rub. Toasting them releases their oils and makes them more fragrant. It also adds another layer of flavor.

Toast the fennel seeds, coriander seeds, and peppercorns a small pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes and toss, continually. Immediately turn the spice mixture out onto a plate to cool. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.3Next, we roast the squash. Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

Heat the butter in a medium skillet over medium-high heat. When the butter stops foaming and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), maple syrup and 2 teaspoons of the toasted spice rub. Mix well and let simmer over medium-low heat for 2 minutes to let the flavors meld.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor (I love my Nutri Bullet for this) and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Yields 2 cups puree.

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Next we go forth with soup! Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. (Make sure you discard… I almost forgot).

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Keep warm until served. Garnish with roasted pumpkin or sunflower seeds. Enjoy!

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All photo credit: Ashley Cuoco

Recipe adapted from Michael Chiarello, www.foodnetwork.com