One of my favorite things to do in the world is cook with family and friends. Yesterday, I had a bit of bliss creating homemade ravioli with my sister and brother-in-law. Just a beautiful Texas afternoon in the kitchen enjoying the process and one another.
We made Guy Fieri’s Three Cheese Roasted Red Pepper Ravioli. The dough for the pasta has roasted red pepper puree in it. The dough alone was good enough that we ate scraps of the dough as we prepared the ravioli! The filling was made of ricotta, asiago and parmesan. Guy’s recipe also called for pecorino but we didn’t have it so just put a bit more asiago and parmesan into the mix.
It was my sister’s first time using a pasta machine and ravioli press so it was a bit of a learning experience. (Those are hard to come by in the kitchen since she makes so many things from scratch herself!)
We made a Tomato Vodka Cream Sauce adapted from a recipe from Cook’s Illustrated.
- 2 (15 oz) cans fire roasted tomatoes
- 2 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/2cup vodka
- 1 cup cream
- Ground black pepper
- 1/4 teaspoon sugar
- 1/2 teaspoons salt
Put garlic cloves through garlic press into a small bowl and add 1 t water. Heat 2 T oil and the garlic and pepper flakes in a saute pan over medium heat until fragrant not brown (about 2 minutes). Stir in tomatoes and simmer 5 minutes. Add vodka and simmer another 5 minutes. Stir in cream, pepper to taste, sugar and 1/2 t salt. Simmer 2 to 3 minutes and serve.
- Bartolini Sausage Ravioli – Ravioli della Salsiccia dei Bartolini (fromthebartolinikitchens.com)
- Squash and pear ravioli (arabtimesonline.com)
- How to Make Eggless Homemade Ravioli (lauriesterbens.wordpress.com)