So Valentine’s Day is only a few days away. Do you have plans? My in-laws are actually visiting us right now, so I am sure we will have a nice dinner at home with all of us. For years (even before we had a child), my husband and I gave up going out on Valentine’s Day. All the restaurants are too crowded, it just isn’t worth it. So we either make a dinner of fun appetizers, or something a little more special. This recipe is one that will surely impress your date this year.
I think we all know that homemade trumps store bought most of the time. There is no comparison between fresh pasta and the dried stuff. Don’t get me wrong, I have a pantry stocked with the dry stuff that I use often. But for a special night or on a weekend, making it fresh is so much better. It really isn’t that hard either. Usually we just make linguini, but this time I decided to go all out and try ravioli.
There is no going back now. There is a package of ravioli that we always buy from Costco. I made that the other night, and all 3 of us couldn’t believe the difference. I am thinking of making up big batches of this stuff, and freezing it for quick weeknight meals. I made a chicken and artichoke filling, but you could do whatever you wanted. Just cheese, sausage, spinach…the options are endless. I topped ours with a roasted garlic cream sauce. It was perfect with the light filling. I have made these twice already we loved them so much!
- 10 ounces flour
- 3 large eggs
- 14 oz artichoke hearts, , drained and chopped
- 6 oz chicken breast, , cooked and chopped
- 1 egg, , beated
- 2 cloves garlic, , grated
- 1 1/2 cup ricotta cheese
- 2/3 cup Mozarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 cloves roasted garlic, , minced
- 2 tsp butter
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pasta; In a food processor pulse the flour a few times. Add the eggs, and pluse for about 30 seconds, until it starts to form a ball. Add water (1 tsp at a time) if needed to get the dough to come together. Knead on a clean dry counter top for 1-2 minutes, until the dough is very smooth. Cover with plastic wrap and allow it to rest for at least 15 minutes, up to 2 hours.
- If using a pasta roller, roll through the roller at the largest setting. Then fold the ends in to meet at the end. Place through the roller 2 more times. Then start to move the settings smaller, and roll until you can see the outline of your hand through the dough.
- For the filling; Mix all of the ingredients for the filling together. Place about 1 Tbls of filling 2 inches apart on a sheet of dough. Fold the dough over to cover the filling.
- Press the air out, and seal shut, use a fork if necessary. Place on a baking sheet until ready to cook. Pasta will cook in 4-6 minutes in a large pot of boiling water.
- To make the sauce; Melt the butter in a small pot. Saute garlic for 1 minute.
- Add heavy cream, and bring to a simmer. Whisk in Parmesan cheese. Let simmer over low heat for 3 minutes.
- Garnish pasta with crushed red pepper and more Parmesan cheese
Pasta recipe from Cook's Illustrated
Amount Per ServingCalories 898 Total Fat 45g Saturated Fat 25g Trans Fat 1g Unsaturated Fat 16g Cholesterol 343mg Sodium 1113mg Carbohydrates 78g Net Carbohydrates 0g Fiber 9g Sugar 4g Sugar Alcohols 0g Protein 48g