Real Food Mama

Musings about cooking, eating and everything in between.

Hand made ravioli with garden fresh tomato sauce. August 18, 2009

Filed under: Garden Fresh,Recipe — realfoodmama @ 5:26 pm
Tags: , ,

Fresh ingredients from the garden!

Fresh ingredients from the garden!

Our tomato plants are starting to produce an abundance of fruit and it has come the time to start making tomato sauce. I was feeling particularly inspired last night and decided to make some ravioli to go with the new sauce. The results were amazing! An incredibly fresh tomato sauce, balanced by the slight lemon flavor and creamy texture of the home made ravioli.

Here is the recipe for both:

    Tomato Sauce

This is an incredibly simple recipe, although it is time consuming because you have to peel and core the tomatoes yourself. The easiest way to do this is to boil them for a few minutes, then shock them in ice water. The skins should peel right off! I didn’t bother to seed them last night, but you certainly could if you wanted to.

12 medium tomatoes (approximately), peeled and cored.
3 oz uncooked bacon, diced
1/2 of a medium onion, diced (I used two tiny ones from my garden and ended up with about 1/3 c of diced onion)
1 small carrot, diced
1 tsp minced garlic (2 medium cloves)
2 TBSP olive oil
1 TBSP tomato paste
1 tsp crushed fennel seed
Salt and pepper to taste

Place the olive oil in a saute pan for which you have a lid over medium heat. When hot, add the bacon and stir for a few minutes, allowing it to get just this side of crispy. Add the carrots, garlic and onions and reduce the head to medium-low in order to avoid scorching the garlic. Let this cook for a few minutes until the onions are translucent and the carrots have softened. Then add your tomatoes, with their juices, and the tomato paste. Stir to incorporate, then add the fennel seed, salt and pepper. Turn the heat to low and cover, simmering for approx 45 minutes.

Lemon Basil Ravioli with Fresh Tomato Sauce

Lemon Basil Ravioli with Fresh Tomato Sauce

    Lemon-Basil Ravioli

Using your favorite pasta recipe, this ravioli has a very light flavor which goes well with a tomato sauce or even a simply brown butter sauce. I’ve included my pasta recipe below.

    Pasta:

2 c all purpose flour
3 large eggs
1 tsp olive oil

Place the flour on the counter, making a well in the center. Crack the eggs into the well and add the olive oil. Using a fork, or your finger tips, incorporate the eggs into the flour until you have a flexible, not too dry, dough. Here in New Mexico I have to add about 2 tsp – 1 TBSP of water in order to make the dough workable. Kneed until you have an elastic, silky consistency and let the dough sit out, under a moist clean dish towel, for approx 45 minutes before working.

Using a pasta roller (if you have one!) or a rolling pin, roll the dough out into a long 4 inch wide strip. This will yield you anywhere from 25 – 50 ravioli depending on how thin you get the dough. You want the dough to be nearly translucent, otherwise you will end up with stiff, chewy ravioli.

The chances of getting a thin dough are greatly increased by a pasta roller! I don’t have one and let me tell you, doing this by hand is work.

Once you have rolled the dough out, mark the boundaries of your ravioli. I use a cookie cutter because it makes fun shapes. You want to be sure that the number of cut outs you have is divisible by two, otherwise you will end up with an odd man out (I know this sounds like a no brainer, but I did this last night and ended up having to toss the extra dough). Put approximately 1/2 tsp of filling in each ravioli. Any more than this and things will get messy!

Cover each filled half with its counterpart and crimp the edges using a fork. Place immediately in boiling, salted water and let cook for approximately 5 minutes, or until the pasta floats. Serve warm!

Lemon – Basil Ravioli Filling

1/2 c ricotta cheese
1 – 2 TBSP minced fresh basil
the zest of one lemon
salt to taste

Happy Eating!

This post has been my contribution to Kelly the Kitchen Kop’s Real Food Wednesday.

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12 Responses to “Hand made ravioli with garden fresh tomato sauce.”

  1. April Says:

    No words except– oh, yum! 🙂

  2. squintingeyes Says:

    Maybe we can called this “The 0 mile diet”:) Fresh from the garden!

  3. Homegrown tomatoes, fresh sauce, homemade pasta & lemon – perfection! Thanks for sharing!

  4. Looks great! Never made ravioli before… should try sometime.

  5. tomatoes, lemon, & basil – what a great pairing. Sweet, tart, savory…gotta love that combo!!

  6. rebecca Says:

    wow…lemon basil pasta sounds so very fresh and good. thanks so much for sharing:)

  7. This looks DIVINE! 🙂

    Thanks for joining in on Real Food Wednesday!

    Kelly

  8. […] have exploded and there are copious amounts of tomatoes to be dealt with. I have already made several batches of pasta sauce and a few batches of ratatouille using eggplant and peppers from the farmers market. We’re […]

  9. […] end result was the beautiful pasta seen here… …cover it in home made red sauce, sprinkle some fresh parm on it and voila! The best pasta ever!   Leave a […]

  10. I love it! There are days when recipes like this are all that are needed to correct a bad day. Thank you sooo much!I have a cooking recipe site as well and Id like to exchange links with you. Let me know if this is possible. Thanks.

  11. Alicia Says:

    Great recipe thanks! Is it possible to make the pasta and freeze the ravioli for later uses? If so how would I go about doing this? Thanks!

    • realfoodmama Says:

      I would imagine the easiest way to freeze this would be to get a large sheet pan and dust it lightly with flour, then place the uncooked ravioli on it spread apart enough so that they don’t touch.

      You could then stick it in a freezer which accommodates the pan and once the ravioli is frozen solid, transfer it to freezer proof bags.

      It should be noted I have NEVER done this however! It simply doesn’t last long enough in my house 🙂 Let me know if it works!

      – RFM


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