#flatten with roller and wrap filling with dough then brush egg yolk over the top bake in oven at 320F for 15 minutes then change temp to

[headphonemouse]

The other day I made meatbuns again but usually someone ELSE marinades and cooks the meat first before I recook it and add vegetables and seasoning. So I did that for the first time and totally messed up. Too much water, not the right color, charred the sides, it ended up being kinda flavorless. So when I recooked it I added a bit more oyster sauce just so it would taste like SOMETHING. Somehow, everyone else likes it better than usual. It's sweeter than usual, but I prefer salty meatbuns so I'm the only one not satisfied :/

#talking tag #marinade pork in xia siu powder bought from the store after its sat for like 8 hours sear the sides on the frying pan #then cover the pan then flip after 15 minutes then flip after 15 minutes idk this is the part i messed up on dont trust me then add a bit #of water to let it steam i guess and cover it then once its all cooked through and not charred take it out chop into half centimeter cubes #then dice half an onion then add oil to the bottom of the pan and cook the onions until fragrant then add the meat cubes then add 1 large #spoonful of hoisin sauce oyster sauce and suger then add a mixture of a half cup of water and a large spoonful of flour then stir and cook #until the water dissipates and it just kinda looks like moist meat slop then set it aside and let it cool and like stir it up every now and #then so it cools faster yknow then to make the dough you get 1 cup of room temp milk and add 2 tsp instant yeast then mix and set aside #then get 500g flour 90g sugar 0.25 tsp salt 1 egg 1 stick of butter softened add the milk and yeast mixture then knead #let rest for 20 minutes then divide into 12 portions #flatten with roller and wrap filling with dough then brush egg yolk over the top bake in oven at 320F for 15 minutes then change temp to #350F for 15 minutes take it out then brush a mixture of equal parts melted butter and honey over the top except i skip this part because it #makes it sticky and gross to store in a plastic bag #one time i made the filling out of leftover rotisserie chicken and cabbage and the same sauces and sugar so the filling can be anything #i also once had leftover dough so i made biscuits. they taste like biscuits i dont know what i expected. i dont like biscuits

[dish2remember]

Swiss chard and ricotta ravioli

Drained both the chard and ravioli. Pasta dough was very wet so I added more flour. Better with simple marinara sauce but also good with butter/lemon sauce.

For the dough

7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed

1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour

6 large egg yolks

1 large egg

1-1/2 tsp. extra-virgin olive oil

1/4 tsp. kosher salt

For the filling

6 Tbs. extra-virgin olive oil

2 cloves garlic, smashed

3/4 lb. Swiss chard, stemmed, washed, and cut into bite-size pieces (about 3 cups)

Kosher salt

1-1/2 cups whole-milk ricotta cheese

3/4 oz. (3/4 cup) finely grated Parmigiano-Reggiano

1/2 tsp. finely grated lemon zest

1/8 tsp. freshly grated nutmeg

For cooking and serving

Kosher salt

4 oz. (1/2 cup) unsalted butter

2 Tbs. fresh lemon juice

Make the dough

Dump the flours on a work surface and mix to combine them. Make a deep, wide well in the center, making sure there is some flour on the bottom so the eggs are not directly on the surface. Add the egg yolks, whole egg, oil, and salt.

Using a fork, beat the wet ingredients until combined, staying in the center and being careful that the eggs don’t breach the wall. (If any does, gather it up and reinforce the wall.)

Begin mixing in the flour from the inside of the wall, a little at a time, until the dough is too stiff to mix with the fork. Scrape the dough off the fork and continue mixing by hand, folding it and forming it into a single mass. If necessary, use a bench scraper to move the dough and to scrape any dried bits to the side.

Lightly flour the work surface and knead the dough for at least 5 minutes, adding more flour if needed to keep the dough from sticking to your hands. Continue kneading until the dough is a smooth ball that feels soft like your earlobe. Wrap the dough loosely in plastic and refrigerate for at least 1 hour. (Let it warm up a little before rolling, if necessary.)

Prepare the filling

Heat 3 Tbs. of the oil in a 6- to 7-quart Dutch oven over medium-high heat until shimmering. Add the garlic and brown on both sides, about 2 minutes total. Discard the garlic and add the chard. Cook, stirring, until tender, about 2 minutes. Season with 1/2 tsp. salt.

Drain the greens and wring out excess liquid in a clean towel. Let cool to room temperature. Combine the greens and the ricotta in a medium bowl. Add the Parmigiano, the remaining 3 Tbs. oil, zest, nutmeg, and 1/2 tsp. salt and mix well. Cover and refrigerate for up to 2 days.

Roll the dough

Set up a pasta machine on a large work surface.Set the machine to its widest setting.

Flatten the dough with your hand or a rolling pin and divide it into pieces. (If you’re comfortable rolling dough, in half is fine; otherwise divide it into 3 or 4 pieces to get shorter sheets.)

Working with one piece at a time and keeping the other pieces wrapped in plastic or a cloth, run the dough through the widest setting on the machine a couple of times, flouring as needed, to work the dough.

Move the rollers to the next setting and pass the dough through. Continue notching down by one setting and passing the dough through each time. Stop rolling when you can see the outline of your hand thorough the dough; this may not be the thinnest setting on some machines.

Cut the sheet crosswise into 2-foot lengths to make them easier to work with and trim the long sides to make neat rectangles. (If you need to stack them, very lightly flour them.) Cover loosely with plastic wrap or a clean kitchen towel. Repeat with the remaining pieces of pasta.

Make the ravioli

Lightly flour a rimmed baking sheet or tray.

Working with one pasta sheet at a time, very lightly moisten the entire strip with water using a spray bottle or a pastry brush.

Spoon rounded teaspoonfuls of the filling 1 inch apart along the center of the sheet. Lift the top edge of the strip and bring it down to meet the bottom, letting it fall loosely over the filling and lining up the edges. Using your fingers, gently press on the dough close to each mound to coax out any trapped air, and then press on the edges to seal completely.

Using a fluted pastry wheel or a knife, trim the long, unfolded edge of the ravioli if you like. Then cut the pasta between the mounds to form individual ravioli. Transfer the ravioli to the prepared baking sheet in a single layer. Repeat with the remaining dough and filling. You can cook the ravioli right away or cover and refrigerate for up to a day (you can also freeze them; see Make-Ahead Tip, below).

Cook and serve the ravioli

When ready to serve, bring a pot of well-salted water to a boil.

Meanwhile, melt the butter in a skillet or saucepan over medium-high heat, whisking occasionally, until the milk solids turn brown. Whisk in the lemon juice and season to taste with salt.

Gently slide the ravioli (fresh or frozen) into the water and cook until tender, 3 to 5 minutes. Use a skimmer to remove the ravioli from the water as draining them in a colander can damage them. Serve the ravioli with the butter sauce.

[cookism]

Carrot Ricotta Ravioli with Brown Butter Sage Sauce and Crushed Pecans

When the mood to be hands-on and creative strikes, making ravioli can be a pretty therapeutic experience, from rolling out your own pasta sheets to cutting up the little squares by hand like a good nonna. These delightful parcels of creamy ricotta and cheese brings to the fore the goodness of fresh produce, and is perfect for Easter, where the best things are born again.

***PRINT RECIPE***

Ingredients:

For ricotta-carrot filling:

3 large carrots (about 450g), cut into chunks

1 tbsp olive oil

Salt and black pepper to taste

1 tbsp unsalted butter

1 shallot, minced

1 tbsp heavy cream

1/2 cup ricotta cheese

6 tbsp Parmigiano-Reggiano, grated

Pinch of ground nutmeg

1 egg yolk

For carrot pasta:

150g ‘00’ flour, plus more for dusting

50g semolina flour

Pinch of salt

1 egg + 1 yolk (reserve remaining egg white in case the dough is too dry) 

2 tbsp of carrot puree (from the filling)

For brown butter sage sauce (per serving):

20g butter

4 sage leaves

1 tbsp pecans, crushed

Pinch of black pepper

Serves 6, makes about 60 ravioli

Steps:

1. Preheat oven to 200C. In a baking tray, toss carrots with olive oil and a pinch of salt and black pepper to taste. Cover the tray with foil and bake for about 30 minutes until tender. Puree carrot in a food processor and reserve 2 tbsp of carrot puree for the pasta dough. Leave the rest of the puree in the food processor to cool slightly.

2. To make the pasta dough, mix ‘00’ flour, semolina together, salt and tip them onto a working surface. Form a well in the middle and crack in the eggs, followed by 2 tbsp of carrot puree. Using a fork, beat the eggs and carrot puree and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it’s time to get your hands working. If dough is too dry, add a little egg white.

3. Knead the dough by pulling the dough away from you and rolling it back. Repeat until the flour is absorbed into the dough. Next, using the press-fold-turn action, knead the dough till elastic and smooth.  Form the dough into a ball and cover with plastic wrap. Leave it to rest for 30 minutes.

4. In the meantime, prepare the filling. Melt butter in a small pan. Add minced shallot and cook for a few minutes until softened and fragrant. Add shallot-butter mixture and cream into the food processor containing the carrot puree. Blend until smooth and transfer the puree into a mixing bowl. Stir in ricotta, Parmigiano Reggiano, egg, nutmeg, salt and black pepper to taste. Stir till well combined and transfer the filling into a piping bag.

5. Divide rested dough into 2 sections with a scraper and keep half of the dough covered with a plastic wrap. Flatten the other half of the dough with your fingers and roll the dough through the pasta machine starting with the widest setting. Fold the dough into half and run the dough through the machine a few more times. Subsequently, click a setting down and run the dough through till you reach your desired thickness. Flouring the pasta sheet periodically will prevent them from getting too sticky and hence easier to handle. The dough thickness for this recipe is No. 7 or 8 on our Ampia 150. Cut the pasta sheet into half and lay them side by side on a dusted workspace. Lightly brush one of the pasta sheets with water and pipe a tablespoon of filling about an inch apart.

6.  Cover it with another half of the pasta sheet. Press around the filling to seal. Cut ravioli into squares with a fluted roller cutter, about 1/2 inch around the filling and place it on a floured tray. Repeat the steps until most of the dough and filling are used up. Scraps can be reused, add a little water if they are too dry. Knead to incorporate.

7.  To cook the ravioli, season water with salt (every litre of water with 1 tsp of salt) and add them into a good simmer. Cook for about 2 to 3 minutes or until the pasta dough is cooked and floats to the top. Transfer the onto a warm plate.

8.  While ravioli is cooking, make a quick brown butter sage sauce. Add butter, crushed pecans, sage leaves and a pinch of black pepper in a pan over medium heat. Cook till butter is brown and bubbling and sage leaves are crisp. Drizzle sauce over ravioli and garnish with grated Parmigiano Reggiano to serve.

#carrot #ricotta #pasta #recipe #easter #food #ravioli