Sunday, June 2, 2013

Kale and Mushroom Ravioli with Tomato White Wine Cream Sauce

When we went to the farmers' market, I knew that I wanted to make some sort of ravioli for dinner. It is easy to go overboard and buy too much produce because everything just looks so good!  I always do a lap before I commit to a location (that one was for my fellow Clueless fans!). Once I have seen everything, I go back to the vendors that caught my eye and the products that looked yummy and fresh.  

I was pleasantly pleased with everything we bought and thought the sausage, kale, mushrooms and goat cheese would make for a perfect ravioli dish.  I had the rest of the ingredients at home and it pulled together very nicely.  

Homemade Pasta Dough
2 eggs
1 egg yolk
1 2/3 cups all purpose flour
generous pinch of salt 

Place the flour in the mixer and form a well.  Add eggs and yolk then turn on mixer with dough hook attachment.  With a rubber spatula, gradually bring down flour on the sides to the middle. Keep mixing until all of the flour is incorporated.  You may need to add a tablespoon of water and/or turn off mixer and knead in the bowl with your hands.  Once ball is formed, run mixer on medium high for 12 minutes to knead.  

Remove dough from mixer and knead on a floured surface for 5 minutes.  Form into ball, cover with plastic wrap and refrigerate for at least 30 minutes.  

Feed through pasta roller until you get to the second last setting.  On my Kitchen Aid attachment, it is 7 on the dial.   Make sure you keep flouring both sides of the pasta when it is rolled out.  Sticky pasta can ruin the dish. 

Before I had my mixer, I would make pasta by hand.  I still do it this way from time to time because it is therapeutic for me.  If you will be making yours by hand, this a great instructional video to watch.  

Mushroom Kale Filling
1/2 cup kale, chopped 
1/2 cup mushrooms, finely chopped
1 garlic clove, finely chopped and smashed into paste
2 tablespoons olive oil
4 ounces goat cheese
1/4 cup marscarpone cheese

Heat pan over medium heat and add olive oil.  Add mushrooms, kale and garlic.  Saute for 5 minutes until softened.  Remove from heat and pour into bowl to cool for five minutes.  Add goat and marscarpone cheese and stir until thoroughly mixed.  Refrigerate until ready to assemble.  

Ravioli Assembly
*Make sure all surfaces the pasta touches are floured at all times
Remove dough from the refrigerator ten minutes prior to rolling out.  Flour the surface and cut ball into four equal sections.  Pat one section into a flat disc and feed through the lowest setting on the pasta roller.  Continue rolling dough until it is about as thin as a piece of paper or the second highest setting on the pasta roller.  

Lay pasta sheet on floured counter and spoon one tablespoon of filling about one inch apart. Brush edges and middle with egg wash.  Top with another sheet of pasta, sealing edges and smoothing out any air bubbles. With a ravioli cutter or knife, cut ravioli out into desired shape.  Transfer to a floured cookie sheet and refrigerate until ready to boil.  At this point, you can also freeze them for later use.  

Tomato White Wine Cream Sauce
10 cherry tomatoes, sliced in half
2 large mushroom caps, sliced thin
1 handful of roughly chopped kale
4 tablespoons butter
1 cup dry white wine
1/2 cup cream
fresh grated parmesan cheese
pasta water, as needed
1/4 pound sausage, formed into small discs and cooked 

Before beginning sauce, bring a large pot of water to boil and add a large pinch of salt and drizzle of olive oil.  When sauce is almost done, throw ravioli in and cook for about two minutes.  They will be done when they float to the surface.  

Melt butter in pan over medium high heat.  Add tomatoes, mushrooms and kale.  Cook for 3 minutes then deglaze pan with white wine.  Reduce by half then add cream and some fresh grated parmesan cheese. If sauce needs to be thinned out, ladle a little pasta water into pan and whisk to combine.  

Spoon ravioli onto plate and top with sauce and cooked sausage.  

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