Ravioli

I made some ravioli one day. It took hours to make enough pasta for my whole family but with a little preparing it won't take long. You can make the dough in advance and freeze it. You can find the recipe from my previous post.

Avocado pasta and sun-dried tomato pesto

 One day my mother asked me to make some avocado pasta. She had heard about it on the net. So I decided to make my own version of it. I learnt the recipe to this pesto during my TET-week. So here's the recipe.

Avocado pesto:

Some cooked pasta

2 Ripe avocados

Lemon juice

1 Large onion

Some chili (Preserving chili, 11th October)

Mix ingredients in a hot pan and serve.

Sun-dried tomato pesto

2 jars Sun-dried tomatoes and some oil

10 Walnuts

5 Garlic cloves

Some chili (Preserving chili, 11th October)

Whiz ingredients to make some paste. Serve.

Delicious pasta with tomato sauce

When we had this etiquette dinner, I couldn't resist myself from picking some self-made pasta to the menu. It's simple, delicious and even the most pickiest people will eat this. Perfect choice for a dinner. If you have freezed some dough ahead of time it will be very quick, too. And there's one more thing. You can shape it into anything you like.

     There happened on little mistake with the sauce: We forgot to add any seasonig into the crushed tomatoes. But it didn't even matter. It tasted great anyway.

Here's the recipe from one of my older posts: http://myfoodblogi.blogspot.fi/2013/09/some-ravioli-and-tagliatella.html.

Some ravioli and tagliatella

Hello, I made a week ago
 this ravioli and I used the rest of the pasta dough to do some tagliatelle.
Here is the recipe and the pictures are below.

6 to 6-1/2 cups all-purpose flour

6 eggs

3/4 cup water

2 tablespoons olive oil

SAUCE:

1 can (28 ounces) crushed tomatoes

1-1/2 cups tomato puree

1/2 cup grated Parmesan cheese

1/3 cup water

1/3 cup tomato paste

3 tablespoons sugar

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh oregano

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

FILLING:

1 carton (15 ounces) ricotta cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

• Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
• Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
• In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 serving

This recipe is from tasteofhome.com.