Ravishing (almost) Ravioli

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.

RicottaFeb20141

So what else in the fridge:  cottage cheese and some roasted vegetables that had originally been destined for a quiche.

Hmm…

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.

They didn’t!

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.

Ravioli_1_plated

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.

MontRosCabMerl2013


5 thoughts on “Ravishing (almost) Ravioli

    1. Thank you!

      That is very interesting. I didn’t have enough to really be able to compare the two properly. The texture seemed very similar. Perhaps I’ll have to give it a bash some time, and do a comparison. Won’t be for a good while, though, as I’d the quantity of cottage cheese I make is more than enough. So, cottage cheese it will be for a while!

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  1. That looks quite delicious Fiona. I must send you the link to my disastrous pasta blog post.

    We had pasta and tomato sauce the other day, sounds very similar. I’m mostly cooking in the oven since the hob stamped it’s foot and refused to work (although I’ve since found it will work as long as the oven is turned on first). Anyway, I found doing the tomato sauce in the oven made for a much better sauce. Longer and slower but seriously yum. I used fresh basil and parsley, a handful of dried herbs, and a couple of cloves of garlic. I think I started off with onion too, and threw in some black olives at the end. Great simple food is so good.

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    1. Simple is, I think, better. When there are too many flavours going on, it can be a bit overwhelming. It makes sense to do the sauce in the oven: I have roasted tomatoes with garlic & balsamic vinegar to use in a sauce – makes the flavours so much deeper. Must do it again – but when the weather’s a bit cooler.

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