was going through a true Italian cookbook today, trying to find some new ideas. Those who know me know that Italian food is my favorite. I’ve never made authentic Italian food that hasn’t been “Americanized”, but these recipes are the real deal. It includes lots of pasta and rich sauces. The one thing that intrigued me about Italian food is when a friend told me a story about her trips to Italy, and how all they use is fresh ingredients. They go to the market everyday to buy ingredients for the meals for the day. They spend hours at dinnertime, not like American’s we sit down for 20-30 minutes at the most. They have barrels of the table wines, and you bring your jug and fill it up daily. That sounds so quaint and simple. I’m sure it’s like that in tiny little villages, where everyone smells like olives, because they eat so much olive oil. Sorry, I was watching Under the Tuscan Sun a few days ago and got a little caught up (lol). Italy is number one on my list of places to visit. Any place that’s so passionate about their food is fine with me. Try this simple but yet rich ravioli dish and tell me what you think!
Yields 4
4 oz cooked skinless boneless chicken breast, coarsely chopped
2 oz cook spinach, chopped
2 oz Prosciutto, coarsely chopped
1 shallot, coarsely chopped
6 tbsp freshly grated Romano cheese
Pinch freshly grated nutmeg
2 eggs, light beaten
1 quantity basic pasta dough (recipe below)
All-purpose flour for dusting
1 ¼ c Heavy cream or panna da cucina
2 cloves garlic, finely chopped
4 oz cremini mushrooms, thinly sliced
2 tbsp shredded fresh basil
TT salt & pepper (to taste)
Fresh basil Springs, to garnish
1. Place the chicken, spinach, prosciutto, and shallot in a food processor and process until chopped and blended. Transfer to a bowl, stir in 2 tbsp of the Romano cheese, the nutmeg, and half the egg. . Season to taste with salt and pepper.
2. Halve the pasta dough. Wrap on piece in plastic wrap and thinly roll out the other on a lightly floured counter. Cover with a dish towel and roll out the second piece of dough.
3. Place small mounds of the filling in rows 1 ½ inches apart on one sheet of the dough and brush the spaces in between with beaten egg. Lift the second piece of dough to fit on top. Press down firmly between the mounds of filling, pushing out any air. Cut into the squares and place on a floured dish towel. Let the ravioli rest for 1 hour.
4. Bring a large pan of lightly salted water to a boil. Add the ravioli, in batches, return to a boil, and cook for 5 minutes. Remove with a slotted Spoon and drain on paper towels, then transfer to a warm dish.
5. Meanwhile, to make the sauce, pour the cream into a skillet, add the garlic, and bring to a boil. Simmer for 1 minute, then add the mushrooms and 2 tablespoons of the remaining cheese. Season to taste and simmer for 3 minutes. Stir in the basil, and then pour the sauce over the ravioli. Sprinkle with the remaining cheese, garnish, with basil sprigs, and serve.
Pasta Dough
1 1/3 c all-purpose flour (plus extra for dusting)
pinch of salt
2 eggs lightly beaten
1 tbsp olive oil
1. Sift the flour into a food processor and add the salt. Pour in the eggs and olive oil and process until the dough begins to come together.
2. Turn out into a lightly floured counter and kneed until smooth.
3. Wrap in plastic wrap and let rest for at least 30 minutes.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!
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