Monday, January 14, 2013

homemade ravioli for two

few things taste better than homemade pasta and few things are more fun to make....

ingredients
for the filling:
lean ground beef
italian seasoning
whole or crushed fennel seed
onion powder
2 cloves of garlic, minced
parmesan cheese
salt and pepper to taste
red pepper flake (to liking)

for the pasta:
 1 1/2- 2 1/2 cups of flour
 pinch of salt
2-3 fresh eggs 
a small dish of water

a clean surface such as a wooden cutting board or countertop
a metal fork
a wooden rolling pin and lots of elbow grease
large pot of simmering water
slotted spoon or asian strainer

(*1 1/2 cup with two eggs serves two-three people,  2 1/2 cups with three eggs serves 3-4 people)

cook the ground beef in a saute pan or skillet. drain most of the fat and set the meat aside. in the same pan, toast the fennel seed. set aside. add garlic and saute for one minute. return the meat to the pan. add 3/4 - 1 cup of water to the pan. add italian seasoning, fennel seed (crushed, or whole), a dash of parmesan cheese (do not forget that parm has a good amount of salt in it, so go easy with your extra seasoning.) cook until flavors are settled. stash in the refrigerator until cool.

in a large stock pot, heat several quarts of water to a simmer.
 
the pasta.

make a mound of flour with a shallow well in the middle
crack your eggs in a separate dish and add one at a time into the well 
taking care not to break the walls of the well


slowly incorporate the flour into the well scrambling the egg lightly as you go.

as you incorporate more flour, mix faster. 
add a small amount of water as you go along.

when the well is no longer, put down the fork and start kneading the dough.
(keep mixing in the flour as you go.)

use the heal of your palm to push the dough forward. fold the dough over, and once again with the palm of your hand, knead the dough. knead until the flour, egg, and water are perfectly blended. the mixture should be flat, not sticky.

here is where that elbow grease comes in handy. 
roll the dough flat (lots of rolling).


use a sharp paring knife to create rectangles 
(they do not have to be perfect)
add a square of meat filling

dip your finger in the dish of water and wet the edges of the dough. 
fold over pinching as you go around.

using a metal fork, create ridges around the edge of the ravioli


set aside until water is at a simmer

using an asian strainer, or slotted spoon, slowly add the raviolis to the water.


cook for 7-10 minutes depending on size
set aside

cook pasta sauce of your choosing. 


ladle sauce over raviolis and enjoy!




recipe by MK and Matt 2013

Saturday, January 12, 2013

a little holiday rehash...


my holidays went by in a flash. now, midway through january, i am just now revisiting my photos from an eventful december.



i headed home for christmas...a new home that is.... as my parents have moved.

seeing the things i grew up with in a new space is strange, yet comforting.

my favorite staffordshire pieces ever..












 waiting for a piece of turkey to magically land on the floor...
 no win for lucy-loo...










i hope everyone had a wonderful holiday! catch you soon...

holidays 2012 according to instagram