Ravioletto

Name: Ravioletto
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6-12 serving(s)
Ingredients: 2 cups ' 00 ' flour, plus more for rolling and work surface; 1 teaspoon coarse salt; 8 egg yolks, lightly beaten; 1 lb crescenza cheese; 1 3/4 cups unsalted butter, cold; 1 1/2 cups freshly grated parmigiano-reggiano cheese or 1 1/2 cups parmesan cheese; 2 tablespoons olive oil; 12 garlic cloves, thinly sliced; 12 small sprigs fresh rosemary; 1 cup fresh edible flower (optional)

Submitted by gold.klas

"This wonderful recipe for ravioletto is courtesy of Tony Mantuano and can be found in "The Spiaggia Cookbook: Eleganza." This was taken from the Martha Stewart web site and posted on Zaar for safe keeping and to share."

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Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 6-12

ingredients

2 cups ' 00 ' flour, plus more for rolling and work surface
1 teaspoon coarse salt
8 egg yolks, lightly beaten
1 lb crescenza cheese
1 ³⁄₄ cups unsalted butter, cold
1 ¹⁄₂ cups freshly grated parmigiano-reggiano cheese or 1 1/2 cups parmesan cheese
2 tablespoons olive oil
12 garlic cloves, thinly sliced
12 small sprigs fresh rosemary
1 cup fresh edible flower (optional)

directions

Mound flour in center of a large work surface, and make a well in the middle. Add salt and egg yolks.
Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well, adding 1/3 cup water, little by little, until dough is soft. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
Lightly flour work surface; knead dough until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.
Set the rollers of a hand-crank or electric pasta machine at their widest opening. Divide dough into 6 pieces. Working with 1 piece of dough at a time, being sure to keep remaining dough covered, flatten dough with the palms of your hands and run it once through the machine. Fold the dough in half, sprinkle with flour, and run through the machine again. Repeat this step about 6 times, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings, adding flour if necessary, until you have rolled it through the last (thinnest) setting.
Place pasta sheet on work surface and let stand 5 minutes. Using a sharp knife or pastry wheel, cut pasta into four 5-by-5-inch squares. Transfer squares to a lightly floured work surface and set aside, covered, until ready to use. Repeat process with remaining pieces of dough.
Bring a large pot of lightly salted water to a boil. Prepare an ice-water bath.
Cut out twenty-four 7-by-7 1/2-inch rectangles out of parchment paper; butter parchment using 1/4 cup butter and set aside.
Add pasta squares to boiling water and cook until al dente, 1 to 2 minutes.
Using a slotted spoon, transfer pasta to ice-water bath to cool. Drain immediately and lay pasta squares flat on a dry cloth, taking care not to overlap.
Preheat oven to 375 degrees.
Cut the crescenza cheese into twenty-four 2-by-2-by-1/4-inch pieces. Place one piece of cheese in the middle of each pasta square. Fold the bottom and top flaps of the pasta over the middle (like a letter), then fold the sides over the top and bottom flaps to enclose. Place each ravioletto, seam-side down, in the middle of a piece of buttered parchment. Fold long sides of parchment over the middle (like a letter), then fold the short sides over the long sides to enclose. Place parchment paper packet, seam-side down, on a baking sheet (at this point, ravioletto may be frozen for up to 1 month.
Bake directly from freezer for 25 minutes and continue with step 10). Transfer baking sheet to oven and bake until edges of parchment are barely golden brown, 10 to 12 minutes.
Meanwhile, in a medium saucepan, melt remaining 1 1/2 cups butter over medium heat. Cook until nutty brown in color, 4 to 6 minutes, taking care not to burn.
In a small skillet, heat olive oil over medium-high heat. Add garlic and cook until crisp. Transfer garlic to a paper towel-lined plate to drain.
Place 1 tablespoon Parmigiano-Reggiano cheese in the center of each of 12 warmed plates. Carefully remove ravioletto from parchment paper packets; arrange 2 ravioletto on each plate and sprinkle with another tablespoon Parmigiano-Reggiano cheese.
Garnish with garlic, rosemary, and flower petals, if using.
Serve immediately.

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RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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