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Artichoke Ravioli with Tomatoes Gourmet | January 2007
If you’re going to take the time to make fresh pasta, you want to know the dish is well worth your while—and these ravioli certainly match the bill. They are even far better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.
Yield: Can make 4 servings
Active Time: 1 one/2 hr
Complete Time: three hr
1 one/2 cups all-goal flour
2 massive eggs
1/2 teaspoon salt
2 tablespoons water
2 tablespoons unsalted butter, minimize into pieces
one small onion, chopped (one/two cup)
1 (ten-ounce) box frozen artichoke hearts, thawed and patted dry
1 ounce finely grated Parmigiano-Reggiano (1/two cup)
one/three cup chopped fresh flat-leaf parsley
1 huge egg yolk
1/two teaspoon fresh lemon juice
one/4 teaspoon salt
1/four teaspoon black pepper
three/four teaspoon freshly grated nutmeg
one big egg white, lightly beaten with two teaspoons water (for egg wash)
1 tablespoon unsalted butter, cut into pieces
three medium plum tomatoes, trimmed and reduce into one/4-inch dice (three/4 cup)
one/four cup water
one/three cup heavy cream
1 ounce finely grated Parmigiano-Reggiano (1/two cup)
1/4 teaspoon salt
1/4 teaspoon black pepper
Special products: a pasta machine a three-inch round metal cookie cutter a shallow oval two-quart ceramic or glass baking dish (12 by 8 one/2 inches)
To make pasta dough in a food processor:
Blend flour, eggs, salt, and water in processor till mixture just commences to form a ball, adding far more water, drop by drop, if dough is too dry (dough ought to be firm and not sticky). Process dough for 15 seconds a lot more to knead it. Transfer to a floured surface and allow stand, covered with an inverted bowl, one hour to allow the gluten unwind and make rolling simpler.
To make dough by hand:
Mound flour on a operate surface, preferably wooden, and make a properly in center. Add eggs, salt, and water to nicely. With a fork, gently beat eggs and water right up until combined. Steadily stir in sufficient flour to kind a paste, pulling in flour closest to egg mixture and currently being careful not to make an opening in outer wall of nicely. Knead remaining flour into mixture with your hands to kind a dough, adding far more water, drop by drop, if dough is as well dry (dough ought to be company and not sticky). Knead dough right up until smooth and elastic, eight to 10 minutes. Cover with an inverted bowl and allow stand one hour (to make rolling less difficult).
Heat butter in a 12-inch heavy skillet in excess of moderately higher heat right up until foam subsides, then sauté onion, stirring sometimes, until finally golden, about 6 minutes. Include artichoke hearts and sauté, stirring sometimes, until finally tender, eight to 10 minutes. Remove from heat and amazing slightly.
Transfer all but three/four cup artichoke mixture to cleaned bowl of processor (reserve remaining artichoke mixture in skillet), then add cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg and pulse until mixture is coarsely chopped.
Roll pasta and make ravioli:
Minimize pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted big bowl. Set rollers of pasta machine on widest setting.
Lightly dust 1 rectangle with flour and feed by way of rollers. (Maintain remaining rectangles below bowl.) Fold rectangle in half and feed it, folded finish 1st, by way of rollers seven or 8 a lot more instances, folding it in half each time and feeding folded end through. Dust with flour if essential to avoid sticking. Turn dial to following (narrower) setting and feed dough by way of rollers without having folding. Continue to feed dough through rollers after at each and every setting, without folding, till you attain narrowest setting. Dough will be a smooth sheet (about 24 inches lengthy and 4 inches broad).
Place sheet of dough on a floured function surface and drop 6 (1 one/two-teaspoon) mounds of filling 1 1/two inches apart in a row down center of a single half of sheet. Brush egg wash around each mound, then fold other half of sheet more than filling. Press down firmly all around every single mound, forcing out air. (Air pockets boost the possibility that ravioli will break for the duration of cooking.) Reduce pasta (among mounds) with cutter into three-inch rounds. Line a large shallow baking pan with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in one layer in it. Make far more ravioli with remaining pasta dough, one sheet at a time, and remaining filling, transferring ravioli to lined pan.
Place oven rack in middle position and preheat oven to 350°F. Lightly butter baking dish.
Deliver a six- to 8-quart pot of salted water to a boil. Add ravioli, cautiously stirring to separate, and, adjusting heat to preserve water at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.
Assemble and bake dish:
Whilst ravioli boils, reheat reserved artichoke mixture in skillet with butter above moderately higher heat, then add tomatoes and water and cook, stirring, until tomatoes are softened, about 5 minutes.
Transfer half of ravioli to baking dish and leading with half of artichoke mixture, half of cream, and half of cheese. Repeat with remaining ravioli, artichoke mixture, cream, and cheese. Sprinkle with salt and pepper.
Bake, uncovered, until finally ravioli is heated by means of and cream is bubbling, about 15 minutes.
• Dough can be created (but not rolled out) 4 hrs ahead and chilled, tightly wrapped in plastic wrap.
• Ravioli can be manufactured (but not cooked) four hours ahead and chilled in lined baking pan, covered.