Posts tagged ‘fresh ginger’
Recipe of the Week – Roasted Fig and Goat Cheese Raviolis
From the Starch and Pasta Collection at emealsforyou.com
Roasted Fig and Goat Cheese Raviolis
I usually opt for the store-bought raviolis when making your typical ravioli and sauce meal. The four-cheese raviolis have a good flavor and are very easy to prepare for a fast dinner. On occasion I get creative in the kitchen and decide to make my own raviolis from scratch. While this sounds crazy to most it really isn’t that hard, and the results are really worth the exercise.
Making your own pasta for the raviolis involves a very quick combining of eggs and flour in your food processor, allowing the dough to rest and then deciding on the filling for your raviolis. A pasta machine is good to have but not required if you have a rolling pin and don’t mind a little work.
Roasted Fig and Goat Cheese Raviolis
| Complexity: | Medium |
| Serves: | 4 |
| Category: | Starch/ Pasta |
| Meal: | other (General) |
| 3 | recipe | Quick Homemade Pasta |
| 4 | medium | figs, fresh |
| 4 | oz | cheese, goat |
| 1 | pinch | salt and pepper to taste |
| 1 | Tb | honey |
| 1 | medium | egg, whites |
| 1 | recipe | Fresh Ginger Sauce |
Make 3 batches of Quick Homemade Pasta recipe. Roll or use a pasta machine out to the thinness setting. Cut into strips the size of the raviolis you wish to make. Keep the pasta under a damp towel to avoid it drying out. Cut figs in half and roast on a parchment covered cookie sheet at 350 degrees for 10 minutes. Allow figs to cool and then chop into ½ inch pieces. Mix goat cheese, salt and pepper and the figs in a small bowl. Add a Tb of water to the egg white.
To assemble the ravioli: place pasta on a cutting board; with a top piece and a bottom piece. Paint the bottom strip with the egg white. Decide how big your raviolis will be and add a heaping tsp of the cheese mixture into the middle of each section. Place a piece of the fig in the middle of the cheese and drizzle with a drop or two of the honey. Carefully place the other strip on top and push to seal the edges and across and down the middle. Cut into individual raviolis and pinch the edges with a fork to further seal. Place the finished ravioli on a piece of parchment, allow to dry and freeze until needed. This should make about 28 large ravioli.
To serve: Add the raviolis to boiling, salted water. When they float to the top they are done. Make the Fresh Ginger Sauce; place some in the bottom of a plate and add the raviolis.
Note: Add additional fig pieces, golden raisins or dried cranberries to the sauce. Sprinkle some grated Romano cheese on top. Any pieces of pasta leftover may be frozen and used as noodles.
Here is the recipe for the Fresh Ginger Sauce
More Homemade pasta recipes including Lobster Raviolis at emealsforyou.com
Recipe of the Week – Fresh Ginger Sauce
(From the Misc Category at www.emealsforyou.com)
Ravioli in Fresh Ginger Sauce
Trying to come up with something different for lunch reminded me that ravioli are not just for tomato sauce. It was time to put together a meal that was unexpected. I wanted something that was substantial yet easy to prepare. I remembered I had a some fresh ginger and decided to make the Fresh Ginger Sauce and serve it over some ravioli. Checking on the other ingredients on hand it was a go.
We serve pasta with many meals and ravioli is one of the easiest as it freezes well and is fairly inexpensive. Simply take a handful or a bag out of the freezer, heat it in boiling water for a few minutes and plate with any number of sauces or toppings. Add some sliced mushrooms or fresh spinach at the last minute to enhance the meal. Your family will think they are at an expensive restaurant, your budget will like you and the smiles you receive will brighten your day.
Fresh Ginger Sauce
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Misc |
| Meal: | Other (General) |
| 24 | oz | chicken broth |
| 2 | medium | scallions, sliced |
| 3 | Tb | carrots, sliced |
| 2 | Tb | ginger, fresh, minced |
| 0.5 | medium | lemon, juice of |
| 2 | tsp | cornstarch |
| 1 | pinch | salt and pepper to taste |
| 1 | Tb | cheese, Romano, grated |
Place chicken broth (you may substitute vegetable broth) in a sauce pan over medium-low heat. Slice scallions and carrots as thinly as you can, on the diagonal, add to pan. Add ginger and lemon juice and cook until carrots are tender, about 8 minutes. Add salt and pepper to taste. Remove about 4 oz of the liquid from the pan, allow to cool and add cornstarch, stir to blend. Return the cornstarch mixture to the pan, increase heat slightly and stir until thickened. Serve over pasta or chicken, sprinkle with grated Romano.
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