Wednesday, July 1, 2009
Whole Wheat Fresh Ricotta Ravioli with Garlic Scapes, Asparagus and Portabella
The garlic scape! Usually people make these silly little things into pesto, which I set out trying to avoid (but failed- I totally made garlic scape pesto. More on that later). So I decided to sauté them with some other fresh vegetables and serve them with teeny fresh cheese pastas.
Whole Wheat Fresh Ricotta Ravioli:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup fresh high moisture ricotta (can sub mascarpone)
1/4 cup grated Parmesan
salt and pepper
Mix flours and eggs with a pinch of salt. Knead for about ten minutes, then wrap in plastic and set aside for 20 minutes to develop gluten or something. In the meantime, mix the cheeses together with a little salt and pepper. Roll out pasta, dab on filling in teaspoon size, cover with more rolled out pasta, cut out with biscuit cutter. Drop carefully in boiling water till tender, freeze extras. Ta-da!
For the scapes, I cut them into green bean sized pieces and sauteed them with some asparagus and mushrooms with a little butter and olive oil. I served this over the pasta. Hooray for spring!