Basil Ravioli

When you think of Ravioli, what comes to your mind? Small circular pillows filled with meat and cheese? Half-moon shaped pockets of deliciousness, carefully and individually crafted? Well, you'd be right. Ravioli have a great history of flavor that spans thousands of years and three continents. Here is my own flavorful twist on this timeless classic. Also, making this dish can be a fun family activity or even an intimate date.

For Pasta:
5 oz all-purpose flour
5 oz bread flour
3 eggs
1/2 oz olive oil
1 1/2 tsp salt
1/2 tbs basil

For filling:
5 purple fingerling potatoes
2 med or 1 large baking potato
1/2 large yellow onion
1/2 cup shredded cheddar cheese
8 oz unsalted butter
salt to taste


First off you'll have to make the pasta. Combine the flours, salt, and chopped basil in a mixing bowl. Make a well in the center and pour in the eggs and olive oil. Mix it all together with your fingers. You're looking for a light elastic consistency. Once you're there, form into a ball with lightly floured hands and wrap in plastic wrap. Let this ball rest for about 30-45 min. Now, on to the filling!

Peel and cube your potatoes then boil them in lightly salted water. Cut your onion to a medium dice and saute in a pan with 2-3 oz of butter. Set them aside when they are nicely browned. When your potatoes are tender, about 15-20 min after the water boils, strain them then put them through a ricer. If you don't have a ricer, mash them really really well, or find something as close to a ricer as you can, like a small holed potato masher. Mix in the onions, cheddar cheese, remaining butter, and salt. If your feeling adventurous, add in a handful of chopped bacon bits.

Let the filling cool as you roll out the pasta. On a lightly floured board, cut the ball in fourths. Roll out each quarter to a long sheet about four (4) inches wide and as long as it takes for the pasta to be almost see through. So now we've got four (4) sheets. Take one sheet and lay it out. Starting an inch from the end place a ball of the filling every two (2) inches. Width wise you should have two (2) rows stretching down the length of the pasta. Place another of the sheets on top of this. With a two (2) inch cookie cutter cut through both layers of pasta. Remove the excess pasta and with a fork, push down on the edges of the ravioli. Do the same with the other two (2) sheets of pasta.

Now to cook these puppies. Boil water in a sauce pot. Only place 4-5 ravioli in the pot at a time. Don't over crowd the pot or the ravioli won't cook properly. Let each batch boil for about 3-4 min. Scoop them out with a slotted spoon and place on a rack or in a colander to drain. Serve plain, with a drizzle of olive oil, or with some browned butter.

Cook to live; Live to cook; Glory to God in all,
Chef D.