Friday, August 27, 2010

Rosie Makes Homemade Ravioli With Homemade Mozzarella Filling.

Last week, I made homemade pasta dough, making my rendition of a lasagna, and I took another crack at making "mozzarella." Today, I put both together to make Moreover* Ravioli of sorts. I have to say, if you've never eaten homemade pasta you're in for a treat. It's nothing like store bought. How to compare homemade and store bought? There is no comparison. Store bought tastes like cardboard. Homemade tastes fresh. I know this isn't the neatest of ravioli but it's some of the best I've eaten.
I doctored my mozzarella cheese with flavorings, stuffed my little pockets with the mozzarella mixture, cooked them, covered them with a tomato sauce, and grated Parmesan cheese over top.
When I made my lasagna last week, I had some dough left over, which I had sealed well and refrigerated. I kneaded my dough and formed it into 4 small balls.
Using my pasta machine I rolled out 4 sheets of pasta, while Dixie watched from her beach towel and Junior from the sofa.
When I roll out pasta, I go through each setting about 3-4 times each time in a different direction. I usually get up to setting #5 and stop. (My machine goes up to #7.)
Here's my attempt at homemade mozzarella. I need to doctor it up for my ravioli filling.
I went out on my deck and picked some scallions, chives, and basil. Got about 1/2 red onion and some Parmesan pieces.
Chop. Chop. Chop.
I added the scallions, chives, and red onion to my mozzarella.
Mix well.
Grate in some Parmesan.
I had 1/2 bag of spinach leftover from my Eggs Benedict last week. I steamed it then squeezed out as much water as I could, leaving a sad unappetizing little green ball which I chopped up.
I put little plops of the mozzarella mixture along the length of my pasta strip.
I topped each plop with chopped spinach.
Like so.
And I gave each one another grating of Parm.
Next, I dipped my pastry brush in water and wet a square around the filling ...
... and laid another sheet of pasta over top.
Press to seal.
And cut. Yes, I know they're horribly sloppy looking. Perhaps I should invest in a ravioli attachment for my pasta maker. On to my basil tomato sauce.
Can of crushed tomatoes, bunch of basil, some garlic cloves, and some onion.
Chopped onions. Minced garlic. Chiffonaded basil.
I put in a tablespoon of ELBOO (That's Extra Light Bertolli Olive Oil!) and added my onions ...
... and garlic.
Sweat the onions for a minute or two. Then add in the tomatoes, washing everything out of the can with a little water.
Basil goes in.
Simmer about 30 minutes.
Bring a pot of salted water to a boil and drop in the "slopioli."
About two minutes is all that's needed for homemade pasta.
Pour tomato sauce over top and grate some more Parmesan.
Mr. Hawthorne called this "outstanding." He says I have ruined him for store bought pasta. Now I need to find out how to make whole wheat pasta, Kathy. I want you to be happy with my healthy choices. Small steps, dear.
Forkful of pasta, mozzarella and spinach filling, and sauce.
This was a delightful lunch.
I had seconds. Mr. Hawthorne had thirds. And Youngest Hawthorne finished the rest.
No leftovers. Imagine that. *In case you've just tuned in to my blog, Rosie doesn't do "leftovers." She does "moreovers." From a previous post: Nothing goes to waste in the Hawthorne Household. And I don't refer to the remnants as leftovers. Immediately after writing the word "leftovers," I knew I needed another word that was more real, more definitive, and positive. First I thought of the word re-do's. But that implies it wasn't done right the first time around when it certainly was. Then I considered do-overs. But, of course, that, too, has a negative connotation. I've put a lot of thought into this trying to come up with just the right word which describes the process of what I do in the life chain of the produce and viande I prepare and serve and consume. And my word is moreovers. Think about it: You've already produced and served a wonderful, satisfying, convivial repast. So, what's next? MORE is next. When you say "Moreover," you're likely going to top what you previously said, put an exclamation point there, and/or put it in bold or italics. So, I have no leftovers. I have MOREOVERS!


Kathy said...

Rosie Darlin', the slopioli looks perfect. Did I bring you a bag of white whole wheat flour? I doubt you would tell the difference between it and regular AP, and it's still 100% whole wheat. Win-win! (Even my nasty Food Lion has it)

Anonymous said...

I have never wanted to make my own pasta, until you started writing about your experiences with it. I may have to buy a pasta machine one of these days and give it a go.

Mommatwin said...

Looks awesome. I have just started making my own pasta and you are right, there is nothing like it. I love the idea of the mozzarella filling. My family are not huge ricotta fans. I am going to try this idea.

Rosie Hawthorne said...

Hi, Mommatwin. Welcome to my blog world. Try this: