Fresh Ravioli with Sweet Potato, Rainbow Chard and Mascarpone Recipe nstrada
- 2 cups semolina flour
- 2 cups type '0' flour
- 6 organic free range eggs
- 1 tbsp of oilive oil
- 1 large sweet potato peeled and chopped
- 1 bunch Rainbow Chard (about 6-8 large leaves)
- 1 tub of Mascarpone (8-8.8oz size)
- 2 teaspoons of crushed red pepper flakes
- 5 turns of fresh black pepper
- 1 pinch of salt
- 1/4th cup freshly grated reggiano parmesan
- 3 tbsp of unsalted butter
- 1/4 cup of freshly chopped parsley
- Use a large surface such as a wooden butcher block or a very large cutting board and mound the flour on the surface.
- I make a well in the center of the flour.
- Some recipes Ive seen said to add all the eggs in the well, but I always find myself with egg running off the table when I do that.
- So instead I go two eggs at a time and adding the olive oil at the beginning, slowly using a fork to bring in the flour from the sides to mix with the eggs.
- When the first two eggs are incorporated then I add more eggs.
- Until Ive got a rough mixture of egg and flour.
- Then I take off my rings and use my hands to bring the flour and egg together, until Ive got a rough ball of flour.
- I then wash my hands to get the excess off, flour the ball and start kneading it for 8-10 minutes.
- The key to knowing its finished is the flour feels ironically a bit like a babys buttthe semolina is markedly less rough.
- But once it feels that way stop kneading it.
- Then let the flour sit at room temp for 30 mins.
- Then roll out the pasta in a pasta making machine (roller).
- Its super easy once you get the hang of it, but the key is folding the pasta into a square shape putting some flour on it and rolling out a piece at the 1 setting.
- Then folding that piece on top of itself 4 times to make a smaller rectangle, and rolling it out again.
- I do this about 6 times until I get a nice consistency, then I work my way through the settings rolling it once until I get to the 6 setting, then I stop.
- I find rolling pasta out to 6 with ravioli makes it too thin to hold the filling.
- Peel and chop the sweet potato into chunks and then put them into 8 cups of salted boiling waterwhich you cook for 20 minutes on medium high heat until the potato was very soft.
- Cut the leaves off the Chard and put the stems into the fridge for later.
- Dice the leaves, and then sauteed in a frying pan with some butter, the pepper and the pinch of salt for 3 minutes until the leaves were a bit wilted, but havent turned color.
- Strain the sweet potato, mix in the mascarpone, red pepper flakes, Parmesan, and chard.
- Put the mixture in the refrigerator until you are ready to fill the ravioli.
- Roll out long sheets, and folded them in half to find the mid point of the sheet.
- Then space out how many dollops of filling you think you can fit in a half of a sheet (usually 2-3) for large ravioli.
- Beat an egg, and then brush egg around the dollops of filling, and fold the other half of the pasta over.
- I have a small pasta cutter (it looks like a mini pizza cutter) with a serrated edge, and a cut around the squares of ravioli trying to make them the same size and shape.
- Lay the ravioli out on a tray one layer and separating the layers with parchment paper.
- Boil water and cook the ravioli for 3-4 minutes (9-10 pieces per person).
- Then I chopped the chard stems into small pieces and sauteed them in 3 tbsp of butter.
- I then finish the ravioli by putting them into the chard butter mixture to fry them a bit.
- Garnish with freshly chopped parsley.
flour, flour, range eggs, oilive oil, sweet potato, chard, mascarpone, red pepper, turns of fresh black pepper, salt, parmesan, butter, parsley
Taken from www.chowhound.com/recipes/fresh-ravioli-sweet-potato-rainbow-chard-mascarpone-28400 (may not work)