I have, for some years, made my own pasta but have not, since the early days, experimented with anything other than linguine. The results were disastrous, so discretion was the better part of valour. This time, following a visit to a local eatery and having chosen ravioli, I thought I should give it a bash, myself. Of course, it was a spur of the moment thing, so I had to see what I had in the fridge.
I had a teeny weeny amount of ricotta which I had made as a consequence of having looked up the difference between cottage and ricotta cheeses. I discovered that the latter is made from the whey that separates from the cottage cheese curds and gave it a bash. From two litres of milk, one gets a goodly amount of cottage cheese and a lot of whey. Not much ricotta, though.
And yes, that is a teaspoon – from all that liquid.
So what else in the fridge: cottage cheese and some roasted vegetables that had originally been destined for a quiche.
Would that work?
What did I have to lose?
After mixing the measly amount of ricotta and some cottage cheese with the roasted vegetables, the steps were:
Cut out the rounds; plonk on the filling (not a lot) and then fold over (without letting anything squish out), seal by brushing the edges with water and then pressing them together with a fork. Flour to make sure they didn’t stick together. I put them in the fridge to cook the following evening – I wanted to be sure that the edges were suitably “glued” and wouldn’t burst open.
Last evening we had no electricity: not a problem for us as I cook with gas. The “unpopped” ravioli were accompanied by a lovely rich, fresh tomato sauce, fresh oreganum and parmesan cheese. So simple to make, this sauce: about six freshly picked, sun-ripened tomatoes, skinned and chopped, olive oil, a bay leaf and a clove of garlic, also chopped. The chopped tomatoes were added to the warmed olive oil, followed by the bay leaf and garlic and allowed to reduce for about an hour.
I was thrilled with the result and will do it again (with a bit more foresight as well as different fillings and accompaniments, about which I may write if the results are as “ravishing”).
Our supper was accompanied by Monterosso‘s delicious Cabernet Sauvignon Merlot 2013, a gift from a recent visitor from Stellenbosch.