Morning After
This is the calm after the storm, the day after Pasta Day. Surprisingly, I'm not as sick of pasta as I thought I would be. So, in honor of not being revolted by the idea of noodles, I am posting yet another recipe from yesterday's class. Well, 2 actually.
Spinach Pasta: Yields 6 servings
1 large bunch spinach (3/4 lb) washed, stemmed, cooked until tender, and drained
3 large eggs, beaten
2 and 1/2 cups unbleached flour (you could also substitute half whole wheat flour)
1. Squeeze out any excess liquid from the spinach. Mix with eggs.
2. Pulse flour in a food processor along with a heavy pinch of salt. Add spinach and eggs to flour and process until dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add warm water, 1/2 tsp at a time. If the dough is too sticky, add flour, 1 Tbsp at a time.)
3. Turn dough ball and small bits out onto a LIGHTLY floured work surface. Knead until dough is smooth, about 3 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Alternatively, the spinach can be finely chopped or pureed before adding it to the dough, which will yield a dough that is much more uniform in color. I am just a big fan of the rustic look.
This dough can then be rolled out using a pasta roller to make any variety of noodle shape. It can also be rolled out by hand and cut with a knife to make thick wide paparadelle noodles. Noodles will keep for 4 days in an airtight container in the fridge.
When ready, cook the noodles in a large pot of boiling salted water in small batches until they rise to the top and are tender, usually a minute or so after they rise.
My favorite use of this pasta would be as a ravioli, stuffed with vegan tofu ricotta (recipe below) or any favorite cheese/vegetable stuffing.
Tofu Ricotta: Yields 6 servings
1/2 lb firm tofu, pressed
3 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp salt
2 garlic cloves, peeled
1 tsp barley or chickpea miso
1 Tbsp fresh rosemary, finely chopped
1. In a food processor fitted with a metal blade, combine tofu, olive oil, lemon juice, salt, garlic and miso. Process, stopping a few times to scrape down the sides, until tofu is smooth with a slightly granular texture (like ricotta cheese!)
2. Add chopped rosemary and pulse to combine. Remove and set aside.
This filling can be used on its own in ravioli, cannoli, or lasagna, or in combination with any favorite pesto.
To make the ravioli, roll out dough into long lasagna sheets, roughly 4 inches wide and 12 inches long. Use can use a variety of methods to fill and create the ravioli, but my favorite is this :
Lightly fold the dough in half lengthwise (or hot dog style) and lay flat again. Drop teaspoons of filling about 1 to 1 and 1/2 inches apart onto the dough down the middle of each side. Using your finger, lightly wet the remaining dough surrounding the filling with water. Lay another noodle sheet cut the same size over the top and firmly press around each mound, making sure to get as much of the air out of the filling as possible. Then, using a knife, pizza cutter, or cookie cutter, cut out the ravioli. They can be laid out on a cookie sheet coated lightly with semolina flour, covered with plastic wrap, and refrigerated or frozen, or they can be used immediately. (This is my preferred method. I mean, who can really wait for delicious fresh ravioli? Not me)
As with the noodles, cook in small batches in a pot of boiling salted water. They will take roughly 3 to 5 minutes to cook, depending on the thickness of the noodle and size of ravioli. Frozen ravioli will take a little longer to cook. Once done, immediately toss in sauce.
Sauce is a WHOLE other topic, which I will cover tomorrow. Something to look forward to.
Spinach Pasta: Yields 6 servings
1 large bunch spinach (3/4 lb) washed, stemmed, cooked until tender, and drained
3 large eggs, beaten
2 and 1/2 cups unbleached flour (you could also substitute half whole wheat flour)
1. Squeeze out any excess liquid from the spinach. Mix with eggs.
2. Pulse flour in a food processor along with a heavy pinch of salt. Add spinach and eggs to flour and process until dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add warm water, 1/2 tsp at a time. If the dough is too sticky, add flour, 1 Tbsp at a time.)
3. Turn dough ball and small bits out onto a LIGHTLY floured work surface. Knead until dough is smooth, about 3 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Alternatively, the spinach can be finely chopped or pureed before adding it to the dough, which will yield a dough that is much more uniform in color. I am just a big fan of the rustic look.
This dough can then be rolled out using a pasta roller to make any variety of noodle shape. It can also be rolled out by hand and cut with a knife to make thick wide paparadelle noodles. Noodles will keep for 4 days in an airtight container in the fridge.
When ready, cook the noodles in a large pot of boiling salted water in small batches until they rise to the top and are tender, usually a minute or so after they rise.
My favorite use of this pasta would be as a ravioli, stuffed with vegan tofu ricotta (recipe below) or any favorite cheese/vegetable stuffing.
Tofu Ricotta: Yields 6 servings
1/2 lb firm tofu, pressed
3 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp salt
2 garlic cloves, peeled
1 tsp barley or chickpea miso
1 Tbsp fresh rosemary, finely chopped
1. In a food processor fitted with a metal blade, combine tofu, olive oil, lemon juice, salt, garlic and miso. Process, stopping a few times to scrape down the sides, until tofu is smooth with a slightly granular texture (like ricotta cheese!)
2. Add chopped rosemary and pulse to combine. Remove and set aside.
This filling can be used on its own in ravioli, cannoli, or lasagna, or in combination with any favorite pesto.
To make the ravioli, roll out dough into long lasagna sheets, roughly 4 inches wide and 12 inches long. Use can use a variety of methods to fill and create the ravioli, but my favorite is this :
Lightly fold the dough in half lengthwise (or hot dog style) and lay flat again. Drop teaspoons of filling about 1 to 1 and 1/2 inches apart onto the dough down the middle of each side. Using your finger, lightly wet the remaining dough surrounding the filling with water. Lay another noodle sheet cut the same size over the top and firmly press around each mound, making sure to get as much of the air out of the filling as possible. Then, using a knife, pizza cutter, or cookie cutter, cut out the ravioli. They can be laid out on a cookie sheet coated lightly with semolina flour, covered with plastic wrap, and refrigerated or frozen, or they can be used immediately. (This is my preferred method. I mean, who can really wait for delicious fresh ravioli? Not me)
As with the noodles, cook in small batches in a pot of boiling salted water. They will take roughly 3 to 5 minutes to cook, depending on the thickness of the noodle and size of ravioli. Frozen ravioli will take a little longer to cook. Once done, immediately toss in sauce.
Sauce is a WHOLE other topic, which I will cover tomorrow. Something to look forward to.
Comments
Post a Comment