Friday, February 28, 2014

Rosie Makes Cannelloni And Ravioli.

Rosie is having fun.
Fun with pasta.

I've already made some intense cannoli.
 Singular:  cannolo.

Today, I'm making cannelloni.  Singular:  cannellone.

First I made a tomato sauce
with onion, green pepper, garlic, and diced tomatoes.
I'm going to stuff the cannelloni with a 
sausage/spinach/onion/ricotta/cream/Parmesan mixture,
and boil them for 2 minutes.
This is homemade pasta.
Cooks in no time.
And the flavor is amazing.
Store-bought pasta pales in comparison.
Actually, there is no comparison.

And it's just flour, water, egg, oil, and salt.

Pasta Dough
1 cup cake flour
1/4 cup AP flour, plus additional for kneading and dusting
1/2 tsp Kosher salt
2 egg yolks
1 1/2 TB extra virgin olive oil
1/4 cup water
Pulse all ingredients in food processor, ...

... until you form a ball.
Wrap in plastic and set in refrigerator for at least one hour.

Now, I start on the tomato sauce:
This much tomato sauce, onion, green pepper, and garlic.

I chopped the onion and pepper and minced the garlic
and switched out diced tomatoes for the tomato sauce.

Heat some oil in the pan.
Add in onions.

And green peppers.

Stir around about a minute.

Add in the garlic.

And the diced tomatoes.
We try to date all our cans.

Bare simmer about 45 minutes,
stirring occasionally.
At the end,
I added in some pinches of my dried basil.

I browned 8 ounces of sausage, forking it up.

When the sausage is almost browned,
add in the chopped onions.

This much spinach.
Coarse-chop it.

Add the spinach to the sausage/onion mixture,
give it s few tablespoons of Chardonnay,
cover, and wilt the spinach and let the wine evaporate.

Remove from heat.

Beat two eggs.

I have two beaten eggs, 1 cup of ricotta cheese,
my sausage mixture, and some Parmesan cheese.

Mix the eggs and ricotta.

Add in the sausage and spinach mixture.

And add 1/3 cup grated Parmesan.
Set stuffing aside.

Turn your attention to the pasta dough.
Cut dough in half and run through the pasta machine,
twice at each setting, backwards and forwards,
from setting #1 to #5.

Flour as needed.

I'm at setting #5.

First I tried my cannelloni attachment
and quickly said screw it.
I need more practice on that thing.

I ended cutting the pasta pieces out and stuffing them.
Seal with water.
I know.
  They look lame.

So I turned to ravioli.

Add filling, being careful not to overfill.

Roll over with pin.

Peel off excess.

My ravioli are so CUTE!

Boil for two minutes.

Drain cannelloni and place on bed of tomato sauce
in a 9 x 11 inch pan.

Pile in the drained cannelloni and ravioli in the pan.
Top with more of the tomato sauce.

Grate Parmesan and mozzarella over top.

Bake 25-30 minutes in a 350° oven.

We loved this!
There's nothing like homemade pasta.
And sausage!
And spinach!
And everything's better with cheese!

Mr. Hawthorne and I had small bowls,
as in 1 cannelloni and 1 ravioli apiece.
Middle Hawthorne apparently liked this.
This is the dish after lunch.
A few hours later, it was all gone.


zzzadig said...

Yum to the tenth power

Rosie Hawthorne said...

Nothin' like homemade pasta!