Ready for something delicious? Chef Char is at it in Kitchen 242 and rockin' some awesome home made ravioli. Let's start with an editorial note. Someone has to be there at the completion of the dish to make sure it's good right? Not being overly exposed to ravioli growing up, outside of the occasional canned Chef Boy Ar Dee, this post shoot sampling REALLY hit the spot.
This recipe is as much of an art as it is a cooking class. The care that went in to the hand made noodles and the patience involved was meticulous. The good thing about this...practice makes perfect, so as you hone your culinary arts, those involved in the end result will be happy with your bew found dedication.
You're going to see the entire process minus the gluttony at the end. From the home made noodles to the gentle frying and then topped off with the sauce... SO good! Let's get down to Kitchen 242 and watch Chef Char work her magic!
Delicious! We should be filming with Chef Char every day! Want to learn how to learn how to cook like Char? She'll teach ya! She's got all kinds of fun and informative cooking classes for adults, and kids at Kitchen 242! You can visit her website for a list of times and class themes! Click on Chef Char's photo to visit her website and the recipe for the ravioli...right below that!
Cheese and Herb Stuffed Tomato Ravioli with Chef Char
Tomato Pasta Recipe
6 oz. can tomato paste
1 cup semolina flour
2 cups all-purpose flour
Pinch of sea salt
1 Tablespoon extra virgin olive oil
Pasta directions: Add all ingredients in a mixing bowl. Using a dough hook on an electric mixer, combine the pasta ingredients until a large ball of dough forms. Remove the ball of pasta dough from the bowl, cover the dough and allow it to rest about 10 minutes before rolling into pasta sheets. Note: If pasta comes out sticky, add small amounts of all-purpose flour until the pasta dough forms a tight ball. If the pasta feels a little dry, it is okay to add a small amount of water.
Cheese Herb Filling Recipe
2 cups mozzarella cheese, shredded
1 cup Greek yogurt
6 ounces feta cheese
1 garlic clove, minced
2 teaspoons dried parsley
2 teaspoons dried oregano
Herb Cheese Filling Directions:
Add all cheese filling ingredients in a bowl and stir until well-combined.
To Assemble Ravioli:
Place two freshly rolled pasta sheets on a lightly floured surface. Using a small scoop, form small piles of filling along one of the sheets of pasta. Coat the edges of the pasta sheets with egg wash. Place the second pasta sheet over the cheese piles and press the dough onto the areas where there is egg wash and seal ravioli.
Dip sealed ravioli pillows into egg wash, then into Italian seasoned breadcrumbs. Fry in a 350 degree pot of vegetable oil for 5 minutes or bake in a 350 degree oven for 10-15 minutes. Serve with roasted tomato sauce and Parmesan cheese.
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