Potato and Cheese Ravioli with Pesto Cream Sauce!
Amy and I didn’t really get a chance to celebrate Valentine’s Day on Valentine’s Day. We went to lunch for my birthday, but I never had a chance to make her a really spectacular dinner that night. I told her that she should figure out what she wants, and I would make it for her. She decided that she wanted cheese ravioli. I never really liked cheese ravioli, so I asked Mario Batali(via Twitter) what would be the best blend of cheeses. He replied, potato, ricotta, and parmesan. Who am I to argue with Mario Batali?First I made the filling:
1 T oil
2 T butter
2 cups Yukon gold potatoes cubed and boiled
1 small onion, diced
5 cloves of garlic cut in half
1/2 cup milk
1/2 cup ricotta
1/8 cup parmesan
1/8 cup pecorino romano
salt and pepper
herbes de provence
Boil the potatoes until the are tender in salted water. Saute the onions until they are tender. Place the milk, butter and garlic in a small pot, and bring up to a simmer over low heat. Place the cooked potatoes and onions in a bowl and add the milk mixture and mash the potatoes. Add the remaining ingredients. Place in the fridge to chill while you make your pasta.
As far as the pasta goes, I pretty much used the same recipe and method as I used a while back for my butternut squash ravioli, and it worked great. I did use a different flour blend this time. I used Andrea’s flour blend. It works well for anything I have tried it for. Other blends will work fine too. Amy bought me a very nice French rolling pin for Christmas, and it works wonderfully! I was able to roll the dough out thinner this time. (I used an empty wine bottle last time, and it worked ok. The rolling pin worked much better. Although I grew up using the roller style I really like using the tapered type. It is more comfortable for me.)
I let the dough rest for a little while, although it wasn’t strictly necessary. Then I rolled out the dough. Each ravioli gets less than a tablespoon of the filling, and then is sealed up with a little water along the edge of one piece. You will also want to crimp the edges with a fork. You don’t want your filling coming out of the ravioli you worked so hard to make! I find it easier to work with half of the dough at a time. This means that I can work with fewer ravioli at once. Get them filled and roll out the next set. If you wrap the dough in plastic it won’t dry out.
By now you should have a large pot of boiling salted water ready.
Once all of your ravioli are filled drop them in the pot. You want to be gentle, they are delicate. Slide them in one at a time, making sure not to crowd the pot. I got ten ravioli in at once with no problem. When the ravioli float they are done. The filling is already cooked, and there is not very much so they don’t take long to heat through. I’d guess they took about 4 minutes, tops.
While the ravioli were cooking I melted some butter in a skillet, and when the ravioli were done I drained them well, and transferred them to the skillet. I poured in a little white wine, and let it reduce a bit. Next, I added a couple of tablespoons of pesto. (I’ll talk about making pesto soon, but this was pre-made.) I gently stirred the pasta to distribute the pesto, and added about half cup of heavy cream, and as soon as that came up to a boil I added parmesan to the sauce. I added it slowly, and mixed it in until the sauce had thickened nicely. All that was left was to get them onto a plate! I had some asparagus, a salad, and a glass of wine. It was a nice way to celebrate Valentine’s Day!