Cranberry-Pie Ravioli
with a Cranberry Rosemary Filing
a dinner recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A new twist on a Thanksgiving classic, bringing a new light on left overs.
TIME (ACTIVE) | 2 H
TIME (INACTIVE) | 30 M
TOTAL | 2 H 30 M
4-5 SERVINGS
| 3 pies
SPECIAL EQUIPMENT:
PASTA MACHINE (W/ FETTUCCINE ATTACHMENT)
ROUND RAVIOLI STAMP
2 ROUND COOKIE CUTTERS (STAMP-SIZE AND SLIGHTLY SMALLER)
Making the doughs:
- On your bench measure out 227g 00 flour and pour onto your work surface. To this you will add 25g semolina flour and 128g eggs.
- Begin mixing your eggs inside the well to hydrate the color and then begin mixing in small amounts of flour and as that is absorbed continue mixing in more. Once you have created a thick pudding like consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance has emerged then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set aside.
- Repeat this process again for the beet colored dough adding 2 heaping tbsp of beet powder.
- At the completion of both doughs allow them to rest for 30 minutes from the time the final dough was completed.
Making the filling:
- In a medium bowl combine your well drained ricotta cheese, cranberry juice powder, honey, onion powder, grated pecorino cheese and finely chopped rosemary . Mix well. Then cover and refrigerate until ready.
Assembling your pies:
- Once rested take and roll one dough at a time using 1/2 of each dough ball to just setting zero or the thickest setting on your machine. Be sure to roll the dough out enough so the dough width matches the width of the machine rollers. Roll both colors. To a number 6. Flouring your dough if needed while rolling to prevent sticking.
- As you roll them out you will create 2 large sheets approximately 18-20 inches long, shorter for a wider machine . If using a mattarello roll to a rubberband thickness or slightly less.
- With your fettuccine attachment cut all sheets into fettuccine.
- Taking one strip of regular dough set it horizontally on your work surface as your base piece then start placing additional pieces perpendicular of the regular dough only. Keep these close together and adhere them to the base piece near one end. This is to set up our fettuccine for weaving. Align enough regular dough strips to reach across the entire length of the base piece but not wider than the shortest beet fettuccine piece.
*Be sure to keep all non active pasta covered to prevent drying out.
- To begin weaving lift up every other piece of fettuccine attached to your base and place a beet fettuccine in the gap you have created. Then bring down all lifted regular pieces and swap with the ones that were not previously lifted. Place another beet fettuccine. Repeat until the entire length of the regular fettuccine pieces are used up, and you have a beautifully woven pasta sheet. Place either a beet or extra regular fettuccine piece at the end to seal the weaving. Do not use a rolling pin over the weaving. Cover and set aside.
- Roll out another sheet of regular dough this sheet must be twice long as the woven sheet and half as wide. Cut this in half to and set both pieces touching one edge on your work surface. Taking you round ravioli stamp gently press a circle as many times as you can creating markings to place your filling.
- Load your piping bag with filling and apply approx 1.5-2 tbsp filling inside each circle. Spritz lightly with water then taking the woven sheet of dough place it over the filling. Seal gently around each bump with your fingers. Some filling may be visible through your weaving this is okay it should not leak to much during the cooking process. With your round cutter that is the same size as the ravioli stamp cut out each ravioli.
- With the clean scrap from the base sheet re roll a new sheet and using your ravioli stamp cut out scalloped edge circles. Then taking your smaller round cutter cut out the middles of the scalloped edge circles to create the pie crust pleats. Spritz the scallops with water and gently stretch and adhere to just above the edge of your raviolis to create the finished pies.
Cooking your pies:
- Start your water to boil in a medium to large but shallow pan, adding enough salt to just taste a little saltiness. When you have achieved a rolling boil, place in your pasta to cook cover and steam. Do this in small groups to not over fill the pan. After a minute or 2 check for done-ness, and to your preference al dente is recommended.
For the sauce:
- Cook up a browned butter sauce using rosemary instead of sage.
2-3 days refrigerated
A little spritz of water can help keep things going. Do not soak the dough just lightly moisten.
powder
Beetroot powder boasts a vibrant pink hue and a soft, almost velvety consistency which can easily dissolve or mix to color various foodstuffs.
0.25 oz - PORTION$0.50
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
juice
powder
Sought after for its inherent tang as well as its cotton-candy food coloring effects, cranberry juice powder can be a tasty and aromatic natural alternative to standard food colorings.
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19
powder
Onion powder offers concentrated onion flavor, enhancing dishes without moisture. Ideal for rubs, blends, and various cooking needs.
0.28 oz - PORTION$0.50
2.5 oz - REFILL$4
8 oz - REFILL$10
