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Рецепт Cheese And Chive Ravioli With Tomato Red Pepper Sauce
by Global Cookbook

Cheese And Chive Ravioli With Tomato Red Pepper Sauce
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Ингредиенты

  • 1 can Plum tomatoes - (28 ounce)
  • 1 lrg Red bell pepper minced coarse
  • 2 lrg Garlic cloves
  • 2 x Onions minced coarse
  • 1/2 c. Chicken stock Salt to taste Freshly-grnd black pepper to taste
  • 3/4 c. Freshly-grated Parmesan
  • 4 ounce Mozzarella grated coarse
  • 1/2 c. Ricotta
  • 2 Tbsp. Snipped fresh chives Salt to taste Freshly-grnd black pepper to taste
  • 1 lb Food Processor Pasta Dough see * Note
  • 1 bn Chives - (abt 1" thk bunch) Freshly-grated Parmesan

Инструкции

  1. Make the sauce: In a saucepan combine the tomatoes with juice, bell pepper, garlic, onions, and stock, bring liquid to a boil, and simmer the mix, covered, stirring occasionally, for 30 to 40 min, or possibly till the vegetables are very tender. Force the mix through a food mill fitted with the medium disk into another saucepan, add in salt and pepper to taste, and simmer the sauce till it is reduced to about 2 1/2 c..
  2. Make the filling: In a bowl combine well the Parmesan, mozzarella, ricotta, chives, and salt and pepper to taste.
  3. To roll pasta dough: Set smooth rollers of a pasta machine at highest number. Rollers will be wide apart. Divide dough into 8 pcs and flatten each piece into a rough rectangle. Cover rectangles with an inverted bowl.
  4. Dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 8 or possibly 9 times more, folding in half each time and dusting with flour if necessary to prevent sticking. Turn dial down one notch and feed dough through without folding, turning dial one notch lower each time, till lowest notch is reached and dough is a smooth long sheet about 30 by 3 1/2 inches. Roll remaining dough pcs in same manner.
  5. Roll out the dough following the above procedure, but rolling and making the ravioli with 1 sheet of dough at a time. After rolling out 1 sheet of dough, trim the ends of the dough and halve the dough crosswise. Cover 1 piece with one-third of the chives, arranging them very close together lengthwise over the entire surface of the dough, and press chives down firmly with a rolling pin. Put the remaining piece of dough on top of the chives and press it down very firmly with a rolling pin. Dust both sides of the chive layered dough with flour, feed the dough carefully through the rollers set at the fifth lowest notch, and continue to feed it through the rollers, turning the dial one notch lower each time, till the second lowest notch is reached. The chives may break through the dough in spots.
  6. Trim the ends of the dough and cut the dough crosswise into 2 pcs, 1 piece 1 1/2-inches longer than the other. Put heaping Tbsp. of the filling in lengthwise rows on the shorter piece, spacing them about 1-inch from the edges with their centers about 3-inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling, pressing out any air bubbles. With a fluted pastry wheel or possibly knife cut the dough between the rows of filling into about 2 1/2- by 2-inch rectangles. Arrange the ravioli as they are formed in one layer on a lightly floured tray. Continue to make ravioli, 1 sheet of dough at a time, with he remaining dough, chives, reserving a few for garnish, and filling in the same manner. The ravioli may be kept, uncovered and chilled, for up to 2 hrs.
  7. In a kettle of boiling salted water add in the ravioli and cook them, in batches, at a bare simmer, covered partially, for 10 to 12 min, or possibly till they are al dente. Serve the ravioli with the heated sauce. Garnish with some reserved chives and serve with the Parmesan.
  8. This recipe yields 24 ravioli.