Tuesday, February 21, 2012

Fennel & Spinach Raviolo, Carrot Puree & Vegetable Demi

Ever had just one giant ravioli (or singular, raviolo)? Why spend all that time stuffing tons of tiny ravioli squares when you can just serve one big one stuffed with tons of delicious filling.
Homemade pasta dough is easy to make and lends you the possibility to form any shape or size you want. This dough makes four large ravioli or can be broken down into at least 12 small size if that's more your style.

 Caramelized fennel, onions and spinach stuffed inside homemade pasta dough and served with a slightly sweet and creamy carrot puree and vegetable broth reduced into a thick and savory sauce.

Ravioli Dough
makes 4 ravioli
1 cup semolina flour, plus more for dusting
1 cup all-purpose flour
1/2 tsp salt
3 tbl extra virgin olive oil
1/2 cup water

Use a table top mixer with a dough hook or mix the dough by hand.
Combine both flours and salt. Add the oil and 1/4 cup of water. Mix into a smooth dough. Add more water if the dough is too dry. Knead with a mixer for 4 minutes or by hand for about 6. Cover with a damp towel and let rest at room temperature for at least 10 minutes.
Once the filling is made, roll out the dough.
Sprinkle some semolina flour on a counter top and roll out the dough into a thin layer. Use a small bowl to turn upside down and trace 8 medium circles. If you can't get 8 on the first roll out, gently knead back together and roll out again. Don't roll out a third time, the dough will be too tough.
Gently moisten the edges of 4 of the ravioli with water. Divide the filling amongst the four and top with another piece of pasta. Press the edges together to seal.
Bring a pot of salted water to a boil and cook the pasta for 10 minutes. Drain and serve.

Fennel & Spinach Ravioli Filling
3 tbl extra virgin olive oil
1 bulb of fennel, cored, thinly sliced
1 medium yellow onion, thinly sliced
1 tbl chopped fresh rosemary leaves
1 garlic clove, minced
salt and pepper
1 bunch of fresh spinach, roughly chopped
1 tbl parsley leaves, for garnish
1 blood orange, segmented, for garnish

Heat the olive oil in a large pan over medium heat. Add the fennel and onion and cook, stirring occasionally for 20 minutes until golden and caramelized. Add the rosemary, garlic, 1/2 tsp salt and 1/2 tsp pepper.  Add the spinach and cook until the spinach has wilted down, about 5 minutes. Taste and season.

Carrot Puree
4 carrots, small dice
1/4 cup vegetable broth
2 tsp agave

Bring a pot of salted water to a boil and add the carrots. Boil for 15 minutes until they are completely tender. Add to a blender with stock and agave. Blend until smooth and creamy. Taste and season with salt.

Vegetable Demi Glace
2 cups vegetable broth, preferably homemade
1 heaping tbl tomato paste
1 garlic clove, smashed
1 tsp soy sauce
1 tsp agave
1 tsp dried thyme
1/4 tsp pepper

Combine all of the ingredients in a pot and bring to a boil. Boil and cook down until the liquid thick and only about 1/3rd of a cup. Remove the garlic clove and drizzle over the ravioli.

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