8/13/2019 Arugula Ravioli

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Arugula Ravioli

If you have a ravioli press, use its directions to assemble your ravioli, though I cant

underline enough that you should go as thin as you and your dough can handle and toflour, flour, flour. Instructions for making ravioli without the molds, or with wonton

wrappers, follow.

2 tablespoons olive oil

2 large shallots, finely chopped2 garlic cloves, minced

8 ounces arugula, washed, dried, coarse stems removed and coarsely chopped

3 tablespoons breadcrumbs measured from 2 slices or one half of a roll, pulsed in the

food processor until reduced to soft crumbs13 cup finely grated !omano cheese

"alt and pepper to taste

1 egg yolk #reserve egg white for sealing$

1 half%batch of fresh pasta&or&1 package of wonton wrappers

1 egg white beaten with two tablespoons of water to seal ravioli

'o (ake )illing

*eat olive oil in a large pan at medium heat. "aute shallots and garlic for + to 1 minutes,until they are soft and translucent, but not brown. -dd arugula, turning and stirring it

freuently, until it has cooked down, its water has largely evaporated but it hasnt lost its

color / about 3 to 0 minutes. et miture cool, then add bread crumbs and !omano

cheese. 'aste filling and season it as needed with salt and pepper. -dd the egg yolk,stirring miture until combined. "et aside.

'o (ake !avioli ithout a !avioli (old

4ut your pasta dough into 5 pieces, then flatten each piece into a rough rectangle andcover rectangles with an inverted large bowl. "et rollers of pasta machine on widest

setting.

ightly dust 1 rectangle with flour and feed through rollers. #6eep remaining rectangles

under bowl.$ )old rectangle in half and feed it, folded end first, through rollers + or 8more times, folding it in half each time and feeding folded end through. 7ust with flour if

necessary to prevent sticking. 'urn dial to net #narrower$ setting and feed dough through

rollers without folding. 4ontinue to feed dough through rollers once at each setting,

without folding, until you reach narrowest setting. 7ough will be a smooth sheet #about25 inches long and 5 inches wide$.

ut sheet of dough on a floured work surface and drop 9 #1 12 teaspoon$ mounds of

filling 1 12 inches apart in a row down center of one half of sheet. :rush egg washaround each mound, then fold other half of sheet over filling. ress down firmly around

each mound, forcing out air. #-ir pockets increase the chance that ravioli will break

during cooking.$ 4ut pasta #between mounds$ with cutter into 3%inch rounds. ine a large

http://smittenkitchen.com/2007/01/baklasagnehttp://smittenkitchen.com/2007/01/baklasagne

8/13/2019 Arugula Ravioli

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shallow baking pan with a clean kitchen towel #not terry cloth$ and dust towel with flour,

then arrange ravioli in 1 layer in it. (ake more ravioli with remaining pasta dough, 1

sheet at a time, and remaining filling, transferring ravioli to lined pan.

'o (ake !avioli )rom onton rappers

ine 2 baking sheets with heavy%duty foil; spray foil with nonstick spray. lace 5 wontonwrappers on work surface; cover remaining wrappers with plastic to prevent drying.

ightly brush entire surface of each wrapper with egg white. "poon 1 generous teaspoonfilling into center of each wrapper. )old wrappers diagonally in half, forming triangles.

ress edges firmly to seal. -rrange ravioli on prepared sheets. !epeat with remaining

wrappers and filling.

4ooking time will vary, depending on the thickness of your dough.