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Candy Ravioli

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I haven't made fresh pasta in awhile, and I have not made colored pasta in even longer. Just over a year to be exact. In fact, striped pasta was my first post ever on TFimB. Wow was that ugly. Cell phone pics? Really? As you can see we have come along way! We saw these candy shaped ravioli in a Jamie Oliver cookbook somewhere and ran with the idea. We decided to do 2 different "flavors" and show which one was which by different colored "wrappers".


The first filling was a fresh herby ricotta mixture.



There was just a bit of pork and mortadella to add some texture and body as well as depth of flavor to the filling.



Mandi added much more arugula and a splash of olive oil after this picture was taken.





To contrast with the fresh and herby ricotta ravioli, we wanted to make a deep red spicy one. Start with some bacon and when it is almost done cooking add tomato paste.



After the paste frys for 3 minutes or so, pour in some cold water and scrape all the bits from the bottom of the pan.





Cover and simmer for 5 minutes. Then uncover and simmer 10 more. After this time the water will evaporate and the cauliflower will break down.



It should look like this.



After it cooled we added a little sage.



And some shredded cheese. This was a blend we had leftover from making pizza that included mozzarella, parmesan, and asiago.



On to the pasta. Split your dough in thirds and add some tomato paste to one of the thirds.



The green is just spinach in the blender with some olive oil.





I made too much spinach puree. Looks like we are having soup tomorrow!



Mandi pieced together the pasta sheets.



Some water on the edges helps them seal. On our pasta machine, we rolled the dough out to a "4", then after we pieced them together we rolled it again on the 4 setting, followed by 5 and finished it on a 6.









Finished sheets hanging waiting to be used.







The green filling in the green wrapper.













We just left some of the sheets plain cut into short fettuccini when we ran out of filling.



The last time I made striped pasta I made the mistake of covering it in red sauce. You couldn't see the stripes anymore! This time we just made a quick brown butter sauce with some shallots. It is as simple as putting shallots and butter in a pan and cooking it until it is brown occasionally skimming some bubbles. We also added some thyme.





As always, pasta in the pan with the sauce before serving.







Is this candy or pasta?





The simple sauce on the outside complimented the complex flavors on the inside. One ravioli was spicy and rich, while the other was light and cooling. This dish was a real winner.


"Green"
Ricotta, Ricotta Salata, Arugula, Parsley, Oregano, Mortadella, Pork, Pepper, Salt.

"Red"
Start with some bacon and when it is almost done cooking add tomato paste.
After the paste frys for 3 minutes or so, pour in some cold water and scrape all the bits from the bottom of the pan.
Cover and simmer for 5 minutes. Then uncover and simmer 10 more. After this time the water will evaporate and the cauliflower will break down. Smash it up a bit.
After it cooled we added a little sage and some shredded cheese. it was a blend we had leftover from making pizza that included mozzarella, parmesan, and asiago.

Fresh Pasta


7 Comments

I love the bright colors that came out once you put them in the pan. Very creative and looks yummy. I've thought about making my own pasta, but I don't have a machine. I wonder if they would be too expensive and if I would use it enough to be worth the cost.

Amy #2:

the manual machines are only like 30 bucks, they only get expensive if you add a motor. They are definitely worth it.

Oh my gosh, those are so pretty and creative. I'm not sure I have the energy to do such a thing, but they sure are fun.

Wow! Cute and pretty. Homemade pasta is the best!

No surprise grape? hehehe

your candy ravioli is on the MOST VIEWED page!

We make homemade ravs quite often using your same technique. I can't wait to try your candy ravioli!!!! Thanks

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