Saturday, May 8, 2010

Laurie L. Figone's recipes
Laurie's Mediterranean Raviolis Share Tags: entree Ravioli making has been passed down through the generations in my family. I was lucky enough to learn from my Grandmother 24 years ago. At that time there wasn't an exact recipe, it was a little of this and some of that. I perfected the recipe and wrote it down with the help of my Grandmother. Although I am not sharing the family recipe with you, I have created a new ravioli filling that contains PHILADELPHIA CREAM CHEESE and Mediterranean inspired ingredients. I wish my Grandmother was here to taste them, she'd be PROUD of me!!! Love you Grandma!!! Prep time: 30 minutes | Cook time: 2 minutes | Total time: 32 minutes | Servings: 6 4 cup(s) of all-purpose flour
1 egg
2 tbsp. of olive oil
1 1/4 cup(s) of warm water
15 1/2 ounce(s) of garbanzo beans, drained & rinsed
2 cup(s) of cooked spinach, drained and squeezed dry
1/2 cup(s) of Asiago cheese
3 garlic cloves
1/2 cup(s) of Kalamata olives, pitted and drained
1 lemon zested
1/2 tsp. of salt
1/2 cup(s) of butter
16 ounce(s) of roasted red peppers with garlic, drained
1/2 tsp. of salt
1/2 tsp. of smoked black pepper
1/4 tsp. of fresh thyme
1 lemon juiced & seeded
1/8 tsp. of red pepper flakes
1/4 cup(s) of Kalamata olives pitted & quartered for garnish
1/4 cup(s) of Asiago cheese for garnish
1/2 tsp. of fresh thyme leaves for garnish
In mix master mix flour, egg and olive oil on low speed. With mixer running slowly add 1 cup of warm water, increase speed to medium and add enough of the remaining water to make a soft but not sticky dough. Mix at medium for 2 minutes. Remove dough from bowl and knead about 5 times, then cover dough with a bowl and let rest for 10 minutes.
While dough is resting; in food processor blend garbanzo beans, spinach, Asiago, garlic, PHILADELPHIA CREAM CHEESE, Kalamata olives, 1/2 tsp. salt and lemon zest. Pulse until smooth. Put into a bowl, this is your ravioli filling.
Fill pasta pot with water and start bringing to a boil while you roll out the dough.
Divide dough in half, roll out to cover your ravioli board. Cover half of the dough with filling about 1/4 to 1/8 inch thick. Fold dough over to cover the filling. Roll ravioli rolling pin over top to make ravioli. Cut between the lines with a ravioli wheel; place your cut ravioli on a board.
At this point your water should be at a boil. In a seperate sauce pan heat butter over medium heat until a light golden brown. Puree roasted red peppers and add to the butter, stirring until blended. Stir in black pepper, red pepper, salt, thyme and lemon juice. Turn to a simmer.
Cook half of your ravioli at a time in your boiling water. Using a spatula, slide ravioli into the pot and then give one gentle stir to prevent the ravioli from sticking to the bottom. Watch for the ravioli to float to the top of the water; this means they are done and should be removed from the water immediately.
Put a layer of sauce on a serving platter, then the ravioli, then more sauce. Garnish with Asiago cheese, quartered Kalamata olives and some fresh thyme leaves.
I don't know about you, but my mouth is watering!!!