Valentine’s Day Dinner

So It was Valentine’s Day, first one with the Babe. We decided to home-cook a meal: Ravioli with Vodka Sauce, everything from scratch. We also made a snack and desert, but since everything took so long we left desert for the day after. A true test of the relationship. Here’s the recipe:

Recipe for Home-Made Ravioli

All Ingredients:

  • 2-28 ounce cans of crushed tomatoes with juice
  • 12 oz. baby bella mushrooms, coarsely chopped
  • 1 medium-sized yellow onion, diced
  • 8 cloves of garlic, minced
  • 1 1/2 cups vodka
  • 3/4 cup heavy cream
  • 1/4 cup unsalted butter plus 1½ tbsp. unsalted butter
  • 9 tbsp. each (shredded Parmesan cheese, mozzarella cheese)
  • ¾ cup part-skim ricotta cheese
  • 5 large eggs plus 1 egg yolks
  • 3 1/2 cups sifted all-purpose flour
  • granulated sugar, dry oregano, dry thyme, dried basil, crushed red pepper, s + p
  • Fresh basil, fresh parsley, chopped
  • 1 tbsp. olive oil

Modified Ravioli Dough (from foodnetwork, other info from seriouseats)

  • 1 tsp. salt
  • 2 cups sifted all-purpose flour, plus more
  • 3 large eggs and 1 for egg wash
  • 1-2 tbsp. olive oil
  • 1 tbsp. water (if too dry)

Mix in with a fork (here’s how @ 0:30), divide into 2 balls, cover and set aside (under damp towel) for at least 30 mins.

While you wait, make the filling!

 


Ravioli Filling (from annies-eats)

  • 1½ tbsp. unsalted butter
  • 12 oz. baby bella mushrooms, coarsely chopped
  • 3 cloves garlic, minced

Cook over medium-high heat until fragrant.

  • 9 tbsp. each (shredded Parmesan cheese, mozzarella cheese)
  • ¾ cup part-skim ricotta cheese
  • 1 large egg plus 1 egg yolk
  • ¼ tsp. each (dried oregano, dried basil)
  • Salt and pepper, to taste

Mix together and stir in the mushrooms. Set aside until using.

 


Rolling The Dough (method from annies-eats, using rolling pin instead of a pasta roller)

Dust counter with flour, flatten it out then fold it into thirds (4-5 times) until dough is smooth. Final thickness should be 1/8″, so you can see your hand through it.

Beat 1 egg with 1 tbsp of water to make egg wash. Brush surface of first sheet (will act as glue).

Use 2 teaspoons of filling for each ravioli. (Here’s how.)  Leave an inch of space between fillings.

Brush edges with water before placing another sheet of dough on top.

Press to seal the pasta sheets, making sure to press out excess air. Cut around the ravioli, pinch edges closed with a fork.

Lay them out on lightly floured surface and cover as you work.

Let them dry about 30-60 mins. Make the sauce while you wait!

 


Vodka Sauce (from cookingandbeer)

  • 1/4 cup unsalted butter
  • 1 medium-sized yellow onion, diced
  • 5 cloves of garlic, minced
  • 1 1/2 cups vodka

Cook until reduces by half, 7-8 min.

  • 2-28 ounce cans of crushed tomatoes with juice
  • salt and black pepper
  • 1 teaspoon each (granulated sugar, dry oregano, dry thyme)
  • 1/2 teaspoon crushed red pepper

Bring to boil then simmer for 20 min, covered. Then blend.

  • 3/4 cup heavy cream
  • 1 tablespoon each (fresh basil, fresh parsley, chopped)

Stir, then cook for 5 more minutes, set aside.

 

Cook the ravioli in water 3-5 mins. They will float to the top when ready (don’t overcrowd the top, use plenty of water).


Finally eat. It’s been a few hours, you don’t even know if you love each other anymore.

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