ISO a lighter sauce for jfood's goat cheese ravioli
I've fixed these a couple of times and used Hazan's tomato, onion, butter sauce and it's great. But I'd like to fix it with a light sauce that really lets the ravioli shine through. They have goat cheese, mascarpone and parmesan. Any suggestions would be great. Daughter #1 is in town and was thinking about these for tomorrow night's dinner. Thanks all.
Northern Veracruz Style Green Sauce
> Lightly Blacken Tomatillos
> Steam Serrano Chiles in a frying pan, low heat, covered with maybe a few drops of water
> Add good quality Chicken broth to a blender, the tomatillos, chile and a generous amount of freshly ground Anise or Fennel Seed (good substitutes for Acuyo / Hoja Santa).... blend into a fairly smooth puree
> Sear the sauce in a hot pan with just a little high quality fat... thicken it for about 5 minutes... ready to use.
The pairing will be unbelievable.
Jfood Marinara Sauce
1/4 cup EVOO
2 ounces fatback diced
2 (28 ounce) cans imported San Marzano Italian plum tomatoes
3 tablespoons minced onion
2 minced garlic cloves
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1. As you remove the tomatoes from can, using a small paring knife remove the hard core from the stem end, and place in a bowl with the juice from the can. If you want, use your hands to carefully crush the tomatoes (they will squirt so be careful). Set aside.
2. Put oil in a large saucepan over medium-low heat.
3. Add fatback to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove the fatback with a slotted spoon and discard.
4. Add onion and sauté for 3 minutes or until translucent and just beginning to brown.
5. Stir in garlic and sauté for 30 seconds.
6. Add the tomatoes with their juice.
7. Use an immersion blender to cut tomatoes into large pieces
8. Add the oregano, thyme salt and pepper
9. Raise heat, and bring to a boil, then immediately reduce heat to a very low simmer and cook for about 1.5 hours
10. Check for consistency and use immersion blender again if too chunky
2.5 cups flour
1 cup semolina flour
5 XL eggs
A few drops of water
1 - Place the first two three ingredients into food processor
2 - Add one egg at a time through the tube
3 - Process until almost combined
4 - Dump onto your board and knead until thoroughly blended
5 - Place the dough in a bowl with a little flour on the bottom and refrigerate for at least 30 minutes
6 - Remove from fridge and bring to room temperature
7 - Cut into 8 wedges
8 - Process through the largest slot of the pasta machine. If it separates, fold in half and continue to process. Continue until the pasta is processed through the next to thinnest thickness (#5 on 1 6-thinness Atlas).
Hope this helps. It's the Semolina that is (or was) the secret ingredient.
I wound up going with the sage butter sauce and it was great. You could really taste the raviolis. The only problem was I should have cooked more! I served six each which is probably plenty with a heartier sauce. I think I was starving the kid. She'd just gone on a little five mile run! I always forget how much food she can eat given her outdoor activity level (rock climbing, backcountry skiiing, etc.) But she loved it nonetheless.
re: c oliver
I'm glad it came out well :-)
Next time, try it with my roasted grape tomato sauce... It barely makes it to the table everyone loves it so much. That is, if it doesn't overwhelm the pasta, I havent' tried the ravioli.
1 package grape tomatoes, halve and sprinkle with evoo, s&p, roast at 500 degrees til tomatoes are caramelized. mix entire contents of pan with ribbons of basil and (optional) some grated parmesan. sooo simple yet sooo good
What great timing!!! I'm on a roasted fingerling potato and grape tomato binge! I'll defintely try that. Down to only about a dozen ravs. Gotta make more soon. What a great thing to have in the freezer. I got to serve our daughter, who was only here for two nights, a special meal that required almost nothing from me.