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Wednesday, 2 May 2012

Part 2 Ravioli Making

By: Miriam Borys
Ingredients:
Pasta Dough: 
1 cup all-purpose flour
1 tsp. salt
I cup semolina flour
2 egg yolks
2 eggs (eggs at room temperature)
2 tbsp. water (add only if dough is very dry)
Ravioli Filling:
3 Tbsp. olive oil
3 anchovy fillets
¾ cup shallots
2 Tsp. fresh garlic
1 ½ tsp. Madras curry
1 cup Yams – cooked, drained & cooled
1 cup potato – cooked, drained & cooled        
125 g Philadelphia Cream Cheese  Original (1/2 pkg.)
5 raw prawns – deveined & peeled
1 cup fresh parsley
1 tbsp. ginger – grated
cracked pepper to taste
½ tsp. salt
Prep:
1.     Cook peeled potatoes and yams & drain and cool.
2.    Sauté anchovies, shallots & garlic in olive oil. Add curry and sauté 2 minutes more. Cool
3.    In the processor combine cream cheese, raw prawns (deveined & shelled), ginger, parsley, cooled potatoes/yams, shallot curry mixture, and salt/pepper.
4.    Process until a semi smooth consistency is reached (this is a personal choice)
5.    Chill for 1 hour while pasta is resting.
6.    Place large tbsp. dollops 2 inches apart on bottom pasta sheet
7.    Egg wash in between each dollop.
8.    Carefully lay the top pasta sheet onto the end first and then gentle place the pasta sheet in between each row of dollops to form ravioli.
9.    With the sides of your baby fingers press down to seal around each ravioli.
10.  Cut around each ravioli with a cookie cutter or a knife.
11.   Let rest for 30 minutes before cooking.
12.  Cook in medium boiling salted water for 2-3 minutes.
13.  Serve with your favorite sauce.

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