homemade ravioli with chardonnay cream sauce

Not everyone can visit the Italian countryside on a Wednesday afternoon, but with this homemade ravioli recipe you will be saying, “That’s amore” between every bite. Join me as enjoyed a glass of wine and rolled up my sleeves to cook with  Gourmet Gallery in Waco, Texas, where I took a hands-on homemade pasta class to create and devour Spinach, Cheese and Sausage Stuffed Ravioli with a Chardonnay Cream Sauce. Can you say, “Hello, Italy?” From rolling out the pasta to savoring that first bite, grab your apron and get ready to get your hands dirty with dough, it’s pasta makin’ time!

Basic Pasta Dough

2 c of all-purpose flour
1 tsp kosher salt
4 large eggs
1 Tbsp extra virgin olive oil
Cornmeal, for dusting

1. On a flat, clean surface make a mound of flour. Add salt and make a well in the center. Crack all eggs inside the well, add olive oil and scramble them with a fork until combined, gathering some flour from walls in the process. When dough is dry enough to handle, begin to knead dough until elastic in texture. This process should take at least 10 minutes.

2. Divide the dough in half, rub each with olive oil, wrap them with plastic and let rest before it’s rolled out to desired shape.

Spinach, Cheese and Sausage Stuffed Ravioli

10 oz frozen chopped spinach, thawed and excess water removed
10 oz Italian sausage
1/2 c ricotta cheese
1/2 c grated Parmigiano-Reggiano
1/4 c grated Asiago
1/2 c grated pecorino
1 tsp dried thyme
1/2 tsp lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper

Chardonnay Cream Sauce

2 Tbsp unsalted butter
1 garlic clove, minced
3/4 c minced shallots
1 3/4 c dry chardonnay
1 tsp salt
1 tsp freshly cracked black pepper
3/4 c heavy cream
1/2 c of shredded Italian blend cheeses

 

1. Sauté the sausage until browned, breaking it up as it cooks. Add the spinach and ½ teaspoon of salt and sauté 2 more minutes. Remove from the heat and stir in the cheeses, thyme, lemon zest and pepper.

2. Fill each ravioli with about 2 tablespoons of the filling. Cook in boiling salted water for 5 to 8 minutes. Drain and serve with marinara or Chardonnay Cream Sauce.

3. In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Finally, add the cheese and stir to melt. Hold warm until service. Adjust seasonings as needed.

Thanks to Rachel Solano, Manager and Chief Cook at Gourmet Gallery in Waco, Texas for her expertise and delicious recipes!

handmade valentine

Why pour pasta out of a box when you can get your hands dirty and make it yourself? Stay in this Feb. 14th to avoid the overpriced, themed-menus and year-ahead reservations. Open up a bottle of pinot noir and gather around the countertop to combine, roll out and create that signature gnocchi design for a handmade valentine that is sure to impress.

Sweet Potato Gnocchi

2 lbs sweet potatoes
1/2 c whole milk ricotta cheese
1/2 c parmesan cheese, shredded
1 1/2 tsp salt
1/2 tsp freshly ground nutmeg
1 tsp ground cinnamon
1 egg
1/4 tsp freshly ground black pepper
1 1/4 c all-purpose flour, plus more for the work surface

Maple Cinnamon Sage Brown Butter

1/2 c unsalted butter (1 stick)
20 fresh sage leaves
1 tsp ground cinnamon
2 Tbsp maple syrup
1 tsp salt
1/2 tsp freshly ground black pepper

For the Gnocchi:

1. Preheat the oven to 425 degrees. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes. Cool slightly.

2. Cut in half and scoop the flesh into a large bowl and then mash the sweet potatoes or push through a ricer. Transfer the mashed sweet potatoes back to the large bowl. 3. Add the ricotta cheese, parmesan cheese, salt, nutmeg, cinnamon, egg, salt and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.

4. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi. Allow the gnocchi to dry for about 30 minutes.

5.Bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter Sauce:
6. While the gnocchi are cooking, melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.

7. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Raspberry Filled Chocolate Ravioli

1 c butter, softened
1/2 c granulated sugar
4 oz semisweet chocolate, melted & cooled
1 egg
1 tsp vanilla
¼ tsp baking soda
Pinch of salt
2 1/2 c all purpose flour
1 c seedless raspberry jam
Powdered sugar, for dusting1. Mix butter and granulated sugar in large bowl until blended. Add melted chocolate, egg, vanilla, chocolate extract, baking soda and salt; beat until light. Blend in flour to make stiff dough. Divide dough in half. Wrap each half in plastic wrap; refrigerate until firm.

2. Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Roll dough, half at a time, 1/8 inch thick between two sheets of plastic wrap. Remove top sheet of plastic. (If dough gets too soft and sticks to plastic, refrigerate until firm.) Cut dough into 1-1/2-inch squares. Place half the squares, 2 inches apart, on prepared cookie sheets. Place about 1/2 teaspoon jam on center of each square; top with another square. Using fork, press edges of squares together to seal; pierce center of each square.

3. Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.

Thanks to Gourmet Gallery for sharing their kitchen and their delicious recipes.