Tuesday April 8th

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by EVENING MAGAZINE

KING5.com

Posted on April 8, 2014 at 8:00 PM

Updated Tuesday, Apr 8 at 3:40 PM

If you'd like to have a better dressed dog visit http://www.etsy.com

Dr. Wendy Sue Swanson will be at Third Place Books in Lake Forest Park to talk and sign books on April 9th starting at 7:00pm. www.thirdplacebooks.com

For more information on the Free Spirit Spheres visit www.freespiritspheres.com

For more information on the Kona Kitchen visit www.konakitchen.com

Barking Frog Chef Bobby Moore’s “Roaring Ravioli”

(The roar is from the “Dinosaur” kale in the recipe)

 The Pasta

4 cups all purpose flour                                              

12 egg yolks                                                   

2 tablespoons extra virgin olive oil                             

½ cup cold water

Pinch of kosher salt

 Add the flour to the bowl of a stand mixer. Make a small well in the flour and add the egg yolks.  On low speed with a dough hook, mix the flour and egg yolks. Once incorporated, add the extra virgin olive oil and the salt. Add the water (slowly) and mix until thoroughly incorporated and a small dough ball starts to form.

 Dust your work surface with flour. Knead the dough with your hands until the dough is smooth, but be careful not to over-work the dough. Shape into a ball and dust with flour. Wrap with plastic wrap and refrigerate for 30 minutes.

 After the pasta has rested in the refrigerator, pull it out and let sit at room temperature for 10 minutes. 

 The Filling

 2 tablespoons olive oil

1 medium yellow onion, halved and sliced thinly      

1 red bell pepper, julienned

3 garlic cloves, thinly sliced                                       

6 Tuscan or dinosaur kale leaves, de-stemmed & finely chopped

6 oz. bulk pork or chicken sausage                           

8 oz. container Burrata (cheese)

Salt & pepper to taste

 In a large skillet over medium heat, heat the olive oil. Add the onions, bell peppers,

garlic and kale. Saute for 5-7 minutes or until tender. Set aside. Render the

sausage until it’s almost cooked through (it will finish cooking in the boiling water).

Cool all cooked items and place in mixing bowl with Burrata cheese. Season with

salt and pepper to taste. Stir until combined thoroughly.

The Ravioli

Pasta dough

1 egg plus 1 tablespoon water, beaten

Press out the dough ball and cut into sections. Press the sections into a thin rectangle and roll it through a pasta machine at the widest setting. Reduce the setting and crank the dough through again 2 or 3 times. Continue tightening until the machine is at the narrowest setting. After your 2 sheets of pasta are made, lay them onto a flour covered counter. Brush the edges of the pasta with egg wash. Put a spoonful of filling onto the pasta sheet (be sure to leave room for cutting the ravioli). Place other pasta sheet on top of filling. With a cup or large mug gently press out air pockets around each mound of filling. Cut out the ravioli shape with a knife. Make sure sides are sealed before adding them to a pot of boiling salted water to cook for 2 -3 minutes.

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