Blank Canvas Ravioli

13 Jan

One of my hubby’s favorite meals is ravioli. And, better yet,  he loves my version. This meal is not one that appears regularly on our table, but it gets rave reviews every time. You might be asking why it’s not a regular if it goes over so big. Well, it’s a bit labor intensive. Don’t be intimidated, it’s not hard, just time consuming.

Start with the pasta dough:

1 cup AP flour
1/2 cup semolina
1 large egg
1/2 teaspoon salt
1/4 – 1/3 cup water

combine ingredients except for water. Slowly add in the water until the dough just comes together. Knead the dough until it looks smooth. Wrap in plastic and let rest at room temperature for 45 minutes.

Here’s why these are called blank canvas ravioli. I make a filling that is cheesy and flavorful and can used as a great base for other fillings. It is also complimented well by a variety of sauces.

Blank Canvas Filling:

1 cup ricotta salada, grated
12 oz part skim ricotta cheese
1/4 cup fresh basil, finely chopped
1/2 teaspoon garlic powder
salt and pepper to taste

combine all ingredients

You can make a free-form ravioli by brushing the dough with egg wash and then using a biscuit cutter to make your desired shape. You can also use a ravioli mold. I like the mold simply because I like every ravioli to be the same size for even cooking. The free formed ravioli are great for when you want to fill your pasta pockets with larger things like shrimp, lobster or leftover chicken marsala.

My favorite sauce to top these beauties is a simple combination of roasted cherry tomatoes, olive oil and basil. The sweetness and acidity of the tomatoes match up well with the richness of the filling.

Always thinking of the next meal

-Katie

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One Response to “Blank Canvas Ravioli”

  1. Mom February 21, 2010 at 11:03 pm #

    These are my absolute favorites! Can you invite me over?

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