I’m a huge fan of easy and fast dinners during the week, however on the weekends, all bets are off. If a complex recipe sounds good I’ll attempt to make it no matter how time-consuming, praying in the process that all my work pays off and it comes out as good as I hoped it would, if not, pizza delivery is only a phone call away.
We usually wouldn’t have ravioli twice in one week, unless it was leftovers, which as you know we hardly ever have. This past week I made a super fast and easy skillet ravioli dish that was pretty awesome. I found the recipe in this months Food Network, along with a million other recipes I can’t wait to try.
Skillet Chicken and Ravioli (Food Network Magazine)
1 9-ounce package small cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
Freshly ground pepper
1 cup halved cherry tomatoes ( I used grape tomatoes)
2 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup low-sodium chicken broth
2 tablespoons grated parmesan cheese
1/4 cup chopped fresh basil
Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
Heat the remaining 1 tablespoon olive oil in the skillet. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the basil.
Verdict: So good. Again, the best part is its super fast and great for a week night meal. I only added one chicken breast since I’m still not able to chew too well since my crown. Even though Eric ate two pieces of leftover pizza as an appetizer (he told me this after dinner) he did end of eating most of it himself. I’d say a pretty successful meal.
So that was the fast recipe, now for the more time-consuming project. This weekend we actually made our own ravioli, from scratch. A few months ago we took a ravioli making class, which was fueled by receiving a KitchenAid pasta attachment for Christmas. In all actuality making ravioli doesn’t take all that long, it’s not quick, I’d say it took maybe an hour and half, maybe two, definitely less than 5, but totally worth the end result.
Here is the dough recipe I used. You can use this dough for any kind of pasta you’d like. The key is to find “00” flour. We found some at a local specialty cooking shop, but you can buy it online or use regular all-purpose flour. I found that my dough was a little bit on the dry side, so I just added another egg. Not sure if that is what you’re supposed to do, but it worked great. I’ll probably half the recipe next time, unless we’re having a dinner guests. Also, be sure to keep the dough you’re not using covered, it will dry out.
Basic Pasta Dough
2-1/2 cups (12 oz.) all-purpose or “00” flour, plus more for dusting
1 Tbsp. kosher salt
4 large eggs
1 Tbsp. extra virgin olive oil
Place four and salt in a large mixing bowl and whisk to combine. Make a “well” in the center of the flour mixture and add eggs and oil. Using your fingers, blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outward. When the pasta dough is thoroughly mixed, turn it out on a lightly floured work surface. Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, about 5 to 10 minutes. Gather the dough into a ball and flatten into a disk. Cover in plastic wrap and allow dough to rest for at least 10 minutes and up to 1 hour at room temp. You can keep dough for 24 hours in the fridge or freeze up to 1 month in an airtight container.
The process is pretty tedious to write out, but I found that the directions that come with your pasta machine (either the hand crank or KitchenAid) are the same, so just follow those.
I made a sausage and spinach filling. I had a lot left over so I’m keeping that for this week’s round two recipe, sausage and spinach stuffed shells.
Sausage and Spinach Ravioli Filling
4 ounces bulk Italian sausage
3/4 cup packed fresh spinach leaves
1 egg yolk, lightly beaten
1/3 cup ricotta cheese
1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed
1/8 teaspoon grated whole nutmeg
In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.
In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Fill the ravioli, I used a ravioli mold but feel free to freestyle it.
In a large pot of boiling water, cook ravioli in batches for about 3-4 minutes until al dente. Serve with your favorite sauce.
I think it took so long to make this dinner because I also made the sauce. If you’re going to go to all the effort of making homemade pasta, might as well make the sauce yourself. Though if you don’t make your own sauce and use a jar, I won’t judge you…maybe a little…
This would be a fun meal to make with kids, dough is just like Play-Doh, except tastes better (so I hear).
The only real problem with making your own pasta is when it’s all done you’ll never want to buy pasta again, guess what? You don’t have to! I have a feeling that once I get more experience with the dough and machine I’ll be busting out different pastas left and right. We take reservations, just give us 24 hour notice 🙂