From curmudgn@flash.net Wed Feb 11 12:49:52 1998 Date: Tue, 10 Feb 1998 21:30:44 +0100 From: Sam Waring Newsgroups: rec.food.recipes Subject: COLLECTION (3) Vegetarian Ravioli Followup-To: poster In article <6b3e2b$jld$1@mack.rt66.com>, becky boutch said this about that: > Just got a pasta maker (Imperia hand-crank) and am looking for > ideas/recipes for Vegetarian ravioli fillings (not necessarily > traditional). Thanks! MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: EGGPLANT-FILLED RAVIOLI WITH TOMATO CREAM SAUCE Categories: Pasta, Italian, Vegetarian Yield: 6 servings MMMMM--------------------------FILLING------------------------------- 1 md Eggplant Salt 2 T Olive oil 1 sm Onion; chopped 2 Garlic clove; minced 2 T Wine, white, dry 2 T Parsley, fresh; minced 1 T Basil, fresh; minced OR 1 ts Basil, dried; crumbled Pepper MMMMM---------------------------PASTA-------------------------------- 3 c Flour 3 Eggs 1/2 ts Salt 3 T ;Water, approx MMMMM---------------------------SAUCE-------------------------------- 1/2 c Madeira 1/4 c Wine, white, dry 3 T Shallots; minced 2 c Whipping cream 1/4 ts Lemon peel - grated 1 c Tomato, Italan plum; -peeled, seeded & chopped Basil, fresh; minced FOR FILLING: Peel eggplant and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into 1/2-inch cubes. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Add eggplant and saute until beginning to turn golden brown, about 15 minutes. Stir in wine, parsley and basil, scraping up browned bits. Cover and cook until eggplant is tender, about 3 minutes. Season with salt and pepper. Transfer to processor or blender and puree until smooth. Cool completely. FOR PASTA: Combine flour, eggs and salt in processor and mix well. With machine running, add just enough water through feed tube to form ball. Remove from processor. Cover dough and let rest for 30 minutes. (Pasta dough can also be made by hand.) Cut dough into 4 pieces. Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 teaspoons filling at 2-inch intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel. FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup, about 4 minutes. Add cream and peel and boil 5 minutes, stirring occasionally. Stir in tomatoes. Season with salt and pepper. Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately. DO AHEAD HINTS: * Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do not thaw before cooking. * Sauce can be prepared one day ahead; refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here. Recipe from Bon Appetit, September, 1987 per Michelle Bass MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: MUSHROOM RAVIOLI WITH GARLIC SAUCE Categories: Pasta, Garlic Yield: 16 Ravioli 1/2 lb Mushrooms 8 Green olives 1 T Butter 2 T Olive oil 2 T Onion; finely chopped 1/4 ts Greek oregano 1 T Parsley; finely chopped Salt 1 Garlic clove; minced Pepper 32 Wonton skins Parmigiano-Reggiano; -grated MMMMM-----------------------MUSHROOM SAUCE---------------------------- 8 Porcini, dried (cepes) 3 1/2 c ;Water, hot 2 ts Butter 2 ts Olive oil 1 c Onion; diced 2 pn Oregano, dried 1 pn Thyme, dried 1 Bay leaf 2 T Parsley; roughly chopped 4 Mushrooms; roughly -chopped 2 Garlic clove; roughly -chopped Salt 2 ts Butter 1 T Flour 1 c Wine, red, dry 1 ts Dijon mustard 1 ts Tomato paste; or sun-dried -tomato puree Pepper Chop the mushrooms finely, either by hand or in a food processor, so that they end up in coarse fragments rather than fine pieces, 1/8 inch or so long. Press down on the olives to break out the pits or, if this doesn't seem to work (this is a little harder with green olives than with black), slice away the flesh with a paring knife and chop them slightly finer than the mushrooms. Heat the butter and oil in a skillet and add the onion, oregano, parsley, and mushrooms. Salt lightly and cook over brisk heat, stirring constantly, for five or six minutes. The mushrooms should start to color a little and the onions soften. Add the garlic during the last few minutes of cooking so that it doesn't burn. Season with pepper and set aside to cool before filling the ravioli. Lay out 16 wonton skins. Heap two to three teaspoons of filling neatly into the center of the squares, then paint the edges with water and cover securely with the top pieces of dough. Firmly press the sides together, squeeze out any air, and cut with a ravioli crimper to secure. Set the ravioli aside on a tray dusted with flour, cover, and refrigerate until ready to use. Make the sauce below. To cook the ravioli, slip them into gently boiling salted water and simmer until the edges of the squares are done and they rise to the surface, about three to five minutes. Serve in warm pasta plates with the sauce and a grating of Parmigiano-Reggiano. Sauce: Cover the dried mushrooms with the hot water and set them aside to soak while you prepare all the other ingredients. When you're ready to use them, run your fingers over the mushrooms to loosen any hidden sand, then pour the soaking water through a paper towel. Heat the butter and oil in a wide skillet or a saucepan and add the onion, dried herbs, parsley, fresh mushrooms and garlic. Cook over medium-high heat, stirring frequently, for about five minutes. Add salt to taste and continue cooking until the onions begin to color a little, another few minutes. Add another two teaspoons of butter to the pan. Stir in the flour, working it into the vegetables as well as you can; the whole mass will be quite thick, and the pan will become very dry. Next pour in the red wine, bring it to a boil, and let it reduce for a few minutes. Stir in the mustard and tomato paste and pour in the mushrooms and their soaking water. Bring to a boil and cover the pan; then lower the heat and simmer slowly for 25 minutes. Strain and season to taste with salt and pepper. (This sauce would also be good with other pasta or rice.) From The Savory Way by Deborah Madison MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: FLORENTINE RAVIOLI FILLING Categories: Pasta, Cheese, Italian Yield: 1 Batch 16 oz Ricotta, skim milk 2 Eggs 6 oz Mozzarella; shredded 3 T Parsley, fresh; chopped 2 Garlic clove; chopped 1/2 pk Spinach, frozen chopped; -thawed & drained 4 oz Parmesan or Romano; grated In a large mixing bowl beat the ricotta and eggs until fluffy and well combined. Add the parsley, garlic and spinach and mix together with a spoon. Stir in the shredded cheese and stuff into prepared ravioli pasta. This is also a wonderful filling for manicotti, large pasta shells, and as the cheese filling for a truly sinful lasgna. I almost forgot, I add a healthy dose of fresh cracked pepper. BTW, be sure you drain and squeeze as much water as possible out of the spinach or the filling will be very runny. If you want to try the wonton wrappers place a tablespoon or so of filling in the middle of one wrapper, cover with another wrapper being careful to press all of the air out as you seal the two together. You can get a good seal if you brush the edges with a little water first. If you don't press out the air the ravioli tend to burst when you boil them. Drop a few at a time into rapidly boiling water and remove when they float to the top. Serve with your favorite sauce (nice with marinara or alfredo). You might try a dash of nutmeg in the filling as a variation, seems to me it would be very nice with the cheese and spinach. FROM: Sandi Kammerzell MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.