Mascarpone Ravioli in Puttanesca Sauce
If you make your own pasta (I don't), these are wonderful! I have a neighbor who makes it, but I must admit I use store-bought ravioli... I am too chicken/(?) to make it, so mine are not as good as the mascarpone-filled kind, but this recipe is still good. I am giving it to you in case you are talented/energetic!
2 2-lb cans Plum tomatoes
1/4 cup Olive oil
1 tsp Oregano
1/8 tsp Dried rep pepper flakes
1/2 cup Small black olives
1/4 cup Drained Capers
4 Garlic Cloves, peeled and chopped
8 Anchovy fillets, coarsely chopped
1/2 cup chopped parsley, additional for garnish 2 Tbs Salt
Bring 4 quarts water to a boil in a large pot. Add salt and add the ravioli. Cook until tender but still firm, about 10 minutes (if using homemade/raw pasta, cook about half that amount of time). When done, drain ravioli and set aside.
While ravioli is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except ravioli, stirring frequently.
Reduce heat slighty and continue to cook for a few minutes, or until sauce has thickened to your liking. When pasta is al dente, drain, but retain some of the pasta cooking water.
Add the ravioli directly to the sauce in the skillet over medium heat and toss 30 seconds or so to allow ravioli to absorb some of the sauce. Adjust the consistency of
the sauce with some of the pasta water if necessary.
Garnish with some parsley and serve at once.
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Mascarpone-filled Ravioli:
2 1/2 cups all-purpose flour, unbleached
1/2 cup semolina flour
4 eggs, beaten
1 tsp salt
Combine dry ingredients and form a well in the center. Add eggs, one at a time and mix until a ball is formed and the dough leaves the side of the mixing bowl clean. If dough is too sticky, add more flour. If it is too thick or dry, add small amounts of water and continue to process. When the right consistency is achieved, knead the ball of dough on a floured surface for 4 to 5 minutes.
Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle. If you do not have a ravioli form, take a ruler and mark gently with a kitchen knife rows of 2-inch squares. In the center of each square place a small amount of mascarpone cheese (you can subsitute cream cheese) and gently cover with a second sheet of pasta dough using the same rolling method as before.
Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli. Then take a pastry wheel and cut between the rows in both directions. You now have 24 ravioli ready to cook.
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