A pasta dish for the summer months.
1 sweet onion, thinly sliced
2 tbsp butter
1/4 cup goat's cheese
1 batch of fresh pasta dough (below)
Fresh Pasta Dough:
2 cup Tipo 00 flour*
4 medium eggs
*If you can't find this type of flour, use white bread flour, adding an extra cup.
Fresh Pasta Dough:
Step 1: Put 2 cup of flour in a large bread-making bowl and make a well in the centre. Crack the 4 eggs into the centre of the flour.
Step 2: Using a fork, begin to blend the flour and eggs together. It will come together nicely and become a nice but slightly sticky ball of dough.
Step 3: Turn the dough out on to your work surface. Begin to knead the extra cup of flour — 1/4 cup at a time — into the dough. It will absorb the flour and get worked into the dough as you knead it. The dough will become firmer and not sticky at all. You really have to work the flour in, as sticky pasta can jam up your pasta maker.
Step 4: Knead your dough for at least 15 minutes until it becomes firm. If you poke it, it should spring back out.
Step 5: Divide the dough into four balls.
For the Ravioli:
Step 1: Preheat the oven to 375°F
Step 2: Wrap the yam in parchment paper and then in foil and bake for one hour. (This can be done the day before or earlier in the day, if you like.) Once baked, remove the peel from the yam and mash the flesh.
Step 3: While the yam is cooking, caramelize the onion in a frying pan with the butter — you want it to be brown and delicious. Once cooked, add the onions to the yam with the goat's cheese. Mix well.
Step 4: Roll the fresh pasta dough sheets to a nice thin setting, but not so thin that it will tear when stretched. Sprinkle in a bit of flour over your ravioli maker to make it easier to get them off. Lay the sheet of pasta over your ravioli maker.
Step 5: Spoon about 1 tsp of the filling over each hole. Once they are filled, lay another sheet over the top. Gently press down. Get out your rolling pin and roll it over so the edges are sealed and cut. Now pull them off and lay on a sheet to dry while you make the rest. Makes about 48 pieces of ravioli.
Step 6: Drop the ravioli in a saucepan of salted boiling water and cook for about five minutes.
You can serve the ravioli with a fresh or store-bought tomato and basil sauce. We also like candied pecans with fresh basil and Parmesan.
Another way is to lay the ravioli in a baking dish, pour a jar of tomato and basil sauce over the top, and bake in an oven at 350°F for about 25 minutes. Serve with Parmesan and candied pecans.
See more recipes from Farm-Fresh Recipes.
Reprinted with permission from Farm-Fresh Recipes (2013, Thomas Allen).