Disclosure / Disclaimer: I received this ebook, free of charge, from Callisto Press, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about them. All opinions are my own.
Just released this past week, is this excellent new cookbook!
Discover how easy it can be to enjoy the rich flavors of fresh homemade pasta! Whether you’re new to making pasta or already have a bit of practice, Homemade Ravioli Made Simple shows you how to create your own perfect ravioli, agnolotti, tortelli, and more. With straightforward guidance and delicious recipes, this homemade pasta cookbook gives you everything you need to serve up satisfying stuffed pastas with ease.
This ravioli cookbook features:
- Accessible directions—Discover step-by-step instructions—complete with pictures—that will take you through every part of the process.
- Mix-and-match options—Enjoy recipes for a variety of doughs, fillings, and sauces that allow you to recreate classic dishes or serve up your own unique ones.
- A wide variety of recipes—Delight even the pickiest eaters with savory meat-filled options, rich cheeses, fresh veggies, and a selection of gluten-free choices.
Make fresh ravioli a regular feature at the dinner table with this easy-to-follow pasta-making cookbook.
Review:
Fall is here and with it, a love for all the comfort foods we love! Ravioli may take you back to your childhood, but this book is out to take that love of filled pasta to a new adult level! The book has great pictures, that help newbies to pasta making not only make their own pasta from scratch, but their fillings as well! She even has gluten free and eggless pasta recipes, so no one is left out! And it is SOOOO easy to switch around the flavored pastas and fillings, to find a combination you and your family adore! This is the cookbook you'll pull from week after week, thanks to great new tastes (pumpkin ravioli!) and scrumptious sauces (white ragu!), that will soon become part of your recipe repertoire!
Recipe:
This is a simple brown butter sauce that Alvaro uses with Pear and Gorgonzola Sacchettini.
Brown Butter Sauce for Ravioli
Ingredients:
4 slices prosciutto
4 tablespoons (1/2 stick) salted butter
Your favorite ravioli
Directions:
1. Boil water for ravioli, add a handful salt and drop in ravioli for 6-7 minutes. Gently remove pasta with slotted spoon or skimmer and set aside.
2. Meanwhile, in large skillet or saute pan, over medium-low heat, slowly cook your prosciutto for 4-5 minutes, turning until it is crispy on both sides. Remove and crumble of chop into small pieces. Set aside.
3. While prosciutto is cooking, chop butter into small pieces to ensure that it melts and browns evenly. .
4. Warm the butter in the same pan you just used, but increase heat to medium. Cook butter until it's fully melted, about a minute or so. Once the butter is melted, it will start to bubble and start to look yellow. Stir it frequently at a low heat where it is just bubbling, but not sputtering out of the pan. Keep heat low - brown butter is best made slowly or else it will burn quickly at higher heat.
5. The butter will turn into a delicate light foam and the color will change from pale to very yellow. Keep stirring the remaining milk solids that look a little sandy.
6. After foaming, the butter will look very dark, deep yellow in color, and it will smell like caramel. You can stop here, or cook for another minute or so to get a deeper flavor and darker color. Keep stirring until the specks are a light brown. Take the pan off of the stove and pour the butter into a heatproof bowl, since the butter will continue to cook and darken further in a hot pan. (Just so we're clear, the liquid fat and those toasty milk solids together constitute your brown butter.) You don't want to burn butter.
5: Add ravioli to pan, with butter, stir to coat. Top with cooked prosciutto and serve!
About the Author:
Owner & Pasta Maker at Melina’s Fresh Pasta, grew up in an Italian-American family in Syracuse, NY. The first to be born in the United States, she longed for a connection to the country where every other member of her family was from. After years of watching her mother make homemade Italian food with ingredients from her father’s backyard garden, she wanted to share the Italian tradition of food made from scratch with care and served with love to family and friends. In 2010, she travelled to Bologna, Italy to earn the tradition of fresh pasta making. Upon her return, she started Melina’s Fresh Pasta – the only small pasta manufacturer in the area. Since then, Carmella has grown the business – opening a retail shop in Durham in 2017, offering a greater variety of pastas, sauces and take & bake meals to an expanding customer base through 5 farmers markets, 10 local retailers and 3 local home delivery companies. Learn more at MelinasPasta.com
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