Pumpkin Ricotta Ravioli with Almond and Basil Brown Butter sauce [Recipe]

Ravioli or the Raviolo (singular), has been eaten since the 1500s. To put it into perspective, this stuffed pasta has been around since the end of the middle ages till now. This pasta was predominantly found in the royal courts of Northern Italy before slowly spreading to the Southern part of Italy. Thanks to the great chefs for travelling and sharing their recipes, Ravioli was slowly served during feast days in the humbler classes during the 1800s. Till date though, due to the low literacy rate in the Middle Ages, there are insufficient records for food historians to specify exactly the origins of this pasta.

Today, Ravioli is a common dish in Italian restaurants served with different stuffings, shapes and sauces. However, there are a few classic recipes which cities have laid claim to. For example, the Ravioli Alle Cime Di Rapa, Ravioli stuffed with turnip greens sauteed with garlic and olive oil, is unique to Puglia. The reason is because the ingredients used for the filling is uniquely grown in certain territories and therefore, the origins of a particular recipe of Ravioli is traced via their filling.

This recipe is similar to the Ravioli Di Ricotta, except that spinach has been substituted by pumpkin. To enhance the flavor of this filling, pumpkin is first roasted till soft to produce a smokey caramelized taste. The soft flesh will make it easier to mash to form the filling. 

The use of ricotta cheese means that you would have to hang it overnight to drain out the liquid. It is a big no no to have watery fillings as it will be difficult to handle the pasta sheet. If you purchase store-bought ricotta cheese, it is less watery and you can just let it drain on a fine sieve for a few hours.

To complement the ravioli, the brown butter sauce has been chosen because of it’s nutty and smokey flavor. Also known as beurre noisette, this french sauce will remove the water content in butter while turning the milk solids brown. Therefore, it is important that you stir the sauce continuously when cooking to ensure that the milk solids do not get burnt. The moment the milk solids start turning brown, squeeze in lemon juice to stop the cooking process. Do note that the lemon juice will cause a huge splatter. Use a deep pot to cook the sauce and make sure you have the lid on standby. Do not get scalded!

For convenience, you may purchase a ravioli maker to help with the demarcation. I used the ravioli stamp to demarcate the sizes so that I knew where and how much filling to pipe in. 

Should there be too many ravioli pieces left, simply store in an airtight container and freeze them for up to 2 weeks. When cooking, boil it in salted hot water for 6 minutes. Do not overcook if not the ricotta cheese will be lumpy!

Share with us your masterpiece by tagging @theitalianflair on instagram! can’t wait to see them! XX

Yields 2 Servings

Pumpkin Ricotta Ravioli with Almond and Basil Beurre Noisette

This stuffed pasta will be an ideal first course for your dinner party or even a cosy weekend dinner with the family!

1 hr

10 min

1 hr, 10 Total Time

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Ingredients

    Pasta sheet:
  • Click here on how to make fresh pasta sheets.
  • Filling:
  • Pumpkin - 150g
  • Ricotta cheese - 50g
  • Grated Parmesan Cheese - 40g
  • Nutmeg powder - a pinch
  • Sauce:
  • Unsalted Butter - 100g
  • Lemon - 1/2
  • Basil - 10 leaves
  • Almonds - 20g
  • Miscellaneous:
  • Egg - 1 (for egg wash)
  • Pastry brush

Instructions

  1. Chop the pumpkin into large chunks and roast at 160 deg celsius for 20 minutes until soft.
  2. Take out from oven and cool it.
  3. Once cool, puree the pumpkin and leave to hang in muslin cloth overnight to remove the liquid.
  4. The next day, prepare the fresh pasta and leave to rest before rolling it out.
  5. Prepare the pumpkin filling. Remove the pumpkin liquid.
  6. Add the ricotta cheese and parmesan cheese to the pumpkin.
  7. Season with salt and pepper.
  8. Place into a piping bag and set aside in the fridge.
  9. Go back to the fresh pasta and prepare 2 pasta sheets by rolling it all the way through to the last dial.
  10. Pipe approximately 1 tablespoon of the filling in 2 rows on one pasta sheet.
  11. Using the pastry brush, brush the egg wash around the fillings.
  12. Place another sheet on top.
  13. Press around mounds to make sure there is no air inside.
  14. Cut to desired shape.
  15. To prepare the dish, chop the almonds coarsely and slice the basil into thin strips.
  16. Heat a large pot of salted water. Cook the ravioli in boiling water for 3 minutes.
  17. Heat the butter in a small saucepan over low fire. Stir continuously as the butter melts and milk solids turn brown.
  18. Add some basil strips to lightly fry.
  19. Squeeze in the lemon juice. Be careful of the butter splattering and have the saucepan cover on standby.
  20. Drain the ravioli well and toss with the sauce.
  21. Plate and garnish with the chopped almonds and remaining fresh basil.

Notes

1) To check if it's ready, just poke with a fork and it should cut through easily. 2) A fine sieve may be used in replacement of the muslin cloth. 3) It is important to ensure no air bubbles when the pasta sheets are sealed together. This will prevent the ravioli from bursting when cooked in boiling water.

Tags

Cuisines
Italian
Courses
Main Course
Diet
vegetarian
pescetarian
Allergy
soy free
peanut free
seafood free
sesame free
mustard free
7.8.1.2
5
https://theitalian-flair.com/2018/07/10/pumpkinricotta-ravioli/

 

 

Asparagus and Shrimp Aglio E Olio [Recipe]

The Aglio E Olio, a humble dish which originated from Neopolitan cuisine, has captured the stomachs of many across the world because of it’s simplicity. With just 3 simple basic ingredients, this savoury dish is sure to fill you up even if you are lacking ingredients in the fridge or just looking for a quick late night meal 😉

A basic Aglio E Olio mainly uses garlic, olive oil and peperoncino. According to records, Peperoncino is a type of spicy chilli introduced to the Europeans by Christopher Columbus. There is currently 85 varieties of this spice and they vary depending on their sweetness level. When cooked, the Peperoncino releases capsaicin, a chemical responsible for the heat in Aglio E Olio. This is important because the heat will balance with the garlic, with neither one overpowering the other when correct quantities are used.

According to scientific research, there are multiple health benefits of using these fresh ingredients too:

Garlic: Anti-oxidant (slows down the aging process), reduces blood pressure and is an anti-inflammatory agent.
Olive Oil: Unsaturated fats which are effective in reducing cholesterol levels and may even alleviate constipation troubles
Peperoncino: Aids in digestion and vasodilation

In addition to these 3 ingredients, spinach, guanciale and even white button mushrooms would further complement this dish.

For this recipe, asparagus and shrimp has been added to provide the extra crunch and sweetness in the pasta 😀 The ingredients have also been sliced into small chunks so that guests can eat it easily with the noodles. Serve this dish for a cozy weekend brunch or dinner with your loved ones!

Yields 2 Servings

Asparagus and Shrimp Aglio E Olio

20 min

10 min

30 minTotal Time

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Ingredients

  • Prawns - 8 pieces
  • Asparagus - 4 stalks
  • Peperoncino / small red chilli - 1 stalk
  • Shallots - 2 cloves
  • Garlic - 2 cloves
  • Olive oil - 50g
  • Pasta - 160g Click here for easy fresh pasta recipe
  • Salt and black pepper for seasoning

Instructions

  1. Dice the shallots thinly. Dice the peperoncino / small red chilli. Chop the garlic coarsely. Combine all with the olive oil and set to one side.
  2. Prepare the asparagus. To remove the woody ends, bend the ends of the asparagus spears until it snaps. Rinse and cut into bite sized pieces.
  3. Prepare the prawns. Deshell and de-vein the prawns. Rinse and cut into bite sized pieces.
  4. Boil a large pot of water. Season generously with salt as this will help to season the pasta.
  5. Heat a large frying pan and pour in the olive oil mixture. Stir continuously until the fragrance of the garlic and shallots is out. Be careful not to burn the garlic.
  6. Toss in the prawns and pan fry over low fire.
  7. Blanch the pasta and asparagus in boiling salted water for 2-3 minutes. Drain well.
  8. Add the pasta, asparagus and 2/3 cup pasta water into the pan.
  9. Season with salt and black pepper.
  10. Stir continuously until pasta and sauce becomes one.
  11. Pasta is ready to be served.

Notes

1) A convenient hack would be to refrigerate the olive oil mixture in a glass bottle. In this way, you can make aglio olio anytime and the infused oil would be more fragrant. 2) Cutting the prawns and asparagus into bite-sized pieces makes it easier to eat with the pasta in one mouthful. 3) As a rule of thumb, seafood dishes do not go well with cheese. Hence, it would be sacrilegious to pair this dish with cheese! 4) Share your masterpiece by tagging @theitalianflair on Instagram!

Tags

Cuisines
Italian
Courses
Main Course
Diet
pescetarian
Allergy
dairy free
soy free
peanut free
treenut free
sesame free
mustard free
7.8.1.2
4
https://theitalian-flair.com/2018/06/23/recipe-asparagus-shrimp-aglio-e-olio/

Share with us your masterpiece by tagging @theitalianflair on instagram, can’t wait to see them!

XX

Easy Fresh Egg Pasta [Recipe]

Hello everybody!! After a hectic few weeks, I have finally found the time to share with you how to make fresh egg pasta in the comfort of your home! All you need is about 20 minutes to get all the ingredients, mix them well and knead it into a dough. After that, you can just let the dough rest and attend to other errands! When dinner time is approaching, run them through the pasta machine and voila! Freshly cut fettuccine is ready to be cooked 😉

I first came to know of this recipe after attending Chef Jenna White’s introduction to pasta class and I totally fell in love with it because of the Al Dente texture of the pasta noodles. The egg to flour ratio was just right to ensure that sufficient protein was present to create a strong gluten network!

In addition, the recipe has been tailored to suit Singapore since we do not have Durum flour here, so I’m reallly glad to have another recipe to work with to produce beautiful results 🙂

So without further ado, let’s get cracking babes~

3

[Recipe] Easy Fresh Egg Pasta

Want to try making pasta noodles at home but there is no double 00 flour? Try this great recipe using bread flour as a substitute!

2 hrTotal Time

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Ingredients

  • 250g Bread Flour
  • 1 whole egg
  • 75g egg yolks
  • 15g Olive Oil
  • Dash of water - Depending on the texture
  • Semolina flour - for dusting

Instructions

  1. Measure the bread flour and sieve it into a bowl.*
  2. Create a well in the flour.
  3. Pour the egg, egg yolk and olive oil in the well.**
  4. Mix the flour with the wet ingredients.
  5. Bring the mixture together by kneading with your hands until it is well combined and then knead the dough until it becomes elastic and shiny.***
  6. Flatten the dough to a disc shape and wrap in clingwrap.
  7. Allow it to rest for 30 minutes.
  8. Once dough is rested, dust the pasta maker with semolina flour to ensure that the dough does not stick.
  9. Put the dough through the machine as follows:****Roll the dough 5 times through the largest slot and dust it with semolina flour after each turn to prevent the dough from drying out.Turn the dial to the next catch and roll it through once. Continue step 9b for the remaining dials until you reach the desired thickness.I prefer to stop at the last second dial.
  10. Slot in the pasta cutter onto the pasta maker.
  11. Dust the pasta cutter with semolina flour and feed the pasta sheet through the cutter to produce pasta noodle.
  12. Twirl the noodles with your fingers to create a 'nest', set aside and dust it with semolina flour to prevent it from drying out.

Notes

*Bread flour can be used as a substituent because the protein content is similar to a combination of Tipo 00 flour + durum flour, thus creating a strong gluten network in your pasta. **The egg yolks are necessary to add richness from the fat and firmer texture from the protein. It also gives the pasta the bright yellow colour. Try to remove as much egg white as possible because they contain mainly water and protein. Hence, it could water down the dough. ***To test if the dough is elastic, stretch it and if it bounces back to its original position, the kneading process is completed. If dough is still crumbly,add 1 tsp of water and continue kneading. If dough is still dry,add 1 more tsp of water till desired dough texture is achieved. ****Running it past 5 times will help to knead the dough and after the resting stage. If the pasta dough becomes too long, cut it into half and dust one 1/2 with semolina flour while you work with the other half.

7.8.1.2
1
https://theitalian-flair.com/2018/05/11/eggpastarecipe/

To cook the pasta, simply cook it for 1.5 to 2 minutes in a pot of boiling salted water. Should there be any extras, just pack the pasta nests in a container and store it in the freezer. They will last well for a couple of weeks 😉

This has been a really convenient hack for me because I can easily assemble an aglio olio in 15 minutes after getting home. All you need is to cook the noodles in salted boiling water for 2 minutes. Do not thaw the noodles because the moisture will change the texture.

Let me know how your pasta turned out if you are trying this recipe!! Or give me a tinkle if you have any questions 😉

XX