Open Faced Vegetable Ravioli
Yield 4 servings
8 oz Fresh pasta dough, rolled into long sheets (4 long sheets, cut in half) (Recipe follows)
¼ cup Extra virgin olive oil
2 cloves Garlic, peeled and minced fine
1.5 quarts Assorted seasonal vegetables, diced (cut no larger than would fit on a soup spoon)
1 cup Mushrooms, rough chopped
As needed Salt and pepper
½ cup Fresh basil pesto
½ cup Heavy crème
½ cup Grated parmesan cheese (divided)
1. Roll out the pasta into uniform thin sheets of equal size and thickness
2. Cut the sheets in half so you end up with 8 equal sized pieces of pasta about 5"x5"
3. In boiling salted water, cook the pasta sheets until perfectly al dente and reserve coated lightly with olive oil
4. In large skillet, heat the olive oil and sweat the vegetables in order of their texture, hard root vegetables before mushrooms
5. As they start to cook, add them in varying stages so the mushrooms are fully cooked when the rest of the vegetables are tender as well.
6. Add the garlic and pesto, simmer for 1 minute.
7. Add the crème and half of the parmesan cheese, allow to reduce and thicken slightly.
8. Place 1 pasta sheet each on 4 warmed bowls and divide the sautéed vegetable mixture evenly over the top of the pasta.
9. Place the remaining sheet twisted over the top to expose the filling.
10. Garnish liberally with the remaining cheese.
1 lb Flour (70% Semolina Flour, 30% All Purpose Flour)
1 cup Eggs
2T Olive Oil
1. Place flour in a bowl and make a well in the center. Pour the eggs and other ingredients into the well and mix smooth.
2. Knead the dough for five minutes until it takes on a satiny texture.
3. Run through a pasta machine to achieve desired thickness.
4. Place through the cutter to produce the correct noodle.
5. Allow fresh pasta to air dry for 30 minutes or overnight.
6. Boil in large pot with salted water until al dente.