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Ravioli with Red Pepper Bechamel Sauce

I wanted to attempt (yes, just attempt – I was fully prepared to just walk away) making ravioli, so I started off by finding the pasta machine (well, I had Peg do it – she claimed to know where it was), and buying semolina. I’d made pasta before so it was reasonably straightforward to just make sheets of pasta – like lasagna noodles:

  • 2 eggs, beaten
  • 2 C semolina (about 2 C. What me, measure?)
  • pinch of salt
  • 2 T olive oil

Dump the flour on a board, make a well in the middle, and put in the oil, salt, and eggs. Pull the flour into the eggs gradually until it all comes together. You might want a little water or a little more flour to make the mixture a stiff, yet pliable dough.

Read the instructions on the pasta maker, or roll the pasta out by hand until it’s ridiculously thin. Then keep rolling until it’s half as thick as that. Seriously, decent pasta is very thin.

I made cheese filling because I wanted to concentrate on the ravioli making part of it, not get all caught up in the filling. So

  • 1/2 C grated Parmesan
  • 1/2 C grated mozzarella
  • 1 C “4 cheese pizza mixture” (it was leftovers from making pizza earlier in the week)
  • 1/2 C ricotta just to hold it all together
  • salt & pepper to taste

Mix all of that up until it’s workable. Add more ricotta if it’s not binding together.

Then I laid out a sheet of pasta, and placed teaspoons of cheese mixture on the pasta, staggered so there was some room between the filling. I wet a finger with water and traced around each ball of filling to help seal the pasta sheets.

I laid another sheet of pasta out over the filling, and pressed gently down around the filling to squeeze out the air and form a good seal. Then I used a large shot glass (seriously, this is about a 3 oz glass!) as a cookie-cutter, and cut out the individual ravioli, reserving them on a plate. I made about 12 or 15 ravs with the materials I had made.

Into the boiling water for about 8 or 10 minutes they went. Only one ravioli broke open, so that was considered successful.

The sauce recipe came from a cookbook “365 ways to cook Pasta” that we’ve had forever:

  • 12 oz jar of roasted red peppers, drained
  • 3 T butter
  • 3 T flour
  • 1 egg, beaten
  • 2 C milk

In a food processor, puree the red peppers and hold.

Melt the butter in a quart saucepan. Add the flour and stir. Cook this roux for a minute, then slowly whisk in the milk, ensuring that the mixture stays nice and smooth. Gently bring this basic white sauce to a boil for a few minutes until the sauce starts to thicken nicely. Slowly whisk in the beaten egg, remove this bechamel sauce from the heat, and mix with the pepper puree in the food processor. Add salt and pepper to taste.

Grate a little parmesan cheese over the sauced ravioli, and graciously accept the compliments.

I think it was pretty good…

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