Pasta Like Stained Glass
This pasta is so pretty and impressive, and as a bonus, very easy to make. I know, the thought of mixing, kneading, rolling and shaping fresh pasta dough can be daunting. But really, you’ll find that, with a few shortcuts, this pasta recipe comes together very easily.
There are so many great reasons to make your own pasta.
• the flavour of homemade dough is unparalleled;
• once made, it takes literally a few short minutes to cook;
• you can personalize the ingredients by using a type of flour other than wheat, water instead of eggs, or by adding your favourite herbs.
The only equipment you’ll need is a good recipe (see below) and a pasta machine or a rolling pin. A good stand mixer with a dough hook will make practically every step of the process easier and faster.
Serves 2 to 3
2-1/4 cup flour
Fresh herbs (basil, oregano or thyme)
1. Place eggs and 1/2 of the flour into the bowl of a stand mixer fitted with a dough hook. Turn to low speed and mix until all ingredients are incorporated. Dough will probably be sticky; add more flour little by little until dough clings to dough hook and comes away cleanly from the sides of the bowl. If you happen to add too much flour, and the dough is too dry, add a bit of water until dough is the correct consistency. Continue to run the stand mixer for another two to three minutes. This extra time will allow the stand mixer to knead the dough for you. Once the dough is ready, wrap it in a clean kitchen towel and let it rest for 30 minutes.
2. Wash and thoroughly dry herbs; set aside.
3. Cut dough into fist-sized pieces. Work with one at a time, making sure the remaining dough is covered. If you don’t own a pasta machine, pull out a rolling pin. Begin rolling out the dough. Work the dough into a long, rectangular shape approximately 3 inches wide and 1/8-inch thick. Roll out a second rectangular piece. Place herb leaves along the length of the first rectangular piece of dough. Carefully lay second piece of dough over the first. Gently roll the rolling pin over the double length of pasta until it ‘s reached about 1/8-inch thickness. The herb leaves will stretch a bit and release their aroma as you work the dough. Roll out a third piece of dough without the herbs. This piece will form the bottom of the ravioli. Place the length of pasta on a lightly floured board, and continue until all the dough has been used.
4. Prepare the filling.
2 Tbsp olive oil
1 lb ground bison or beef
1/2 cup dry white wine
1/2 tsp smoked paprika (optional)
1/2 cup parmesan cheese
2 to 3 Tbsp milk, if needed
1. Heat olive oil in a large pan. Add meat, and sauté until brown. Add wine. Reduce heat and cook, covered, for about 10 minutes. Add remaining ingredients, except for the eggs. Combine well and check for seasoning. Remove mixture to a bowl and allow to cool slightly. Add eggs; stir into combined.
1. Spread a plain rectangle of dough on the work board. Drop about a teaspoon of filling onto the dough at about 3-inch intervals. Don’t add too much, otherwise the filling could seep out while it’s cooking. Carefully lay a rectangle of dough containing the herbs overtop of the other, making sure to line up the edges. With your fingers, press down on the dough around the filling pressing out any air bubbles.
2. Roll a dough cutter around the outer edges of the dough. This will seal the top and bottom sections of dough together. Set aside onto a floured board and continue with the remaining dough and filling.
3. Bring a large pot of water to a boil. Add a pinch or two of salt. Gently place the ravioli into the boiling water being careful not to over crowd the pot. Wait until the ravioli rise to the top, then cook for about a minute longer. Remove ravioli with a slotted spoon.
Serve with your favourite tomato sauce and a glass of Cabernet Sauvignon. Or use a decadent cream sauce and a glass of Italian Pinot Grigio.