January 14, 2012
And its multifarious uses!
I adore mushrooms. I love shiitakes stir-fried with strips of flank steak, I love the earthy funk of fresh morels in cream sauce, I love porcini-and-pea risotto – I even love the unjustly-maligned white button mushroom (which is, you may not be aware, the exact same thing as a brown crimini or portobello mushroom – they’re all agaricus bisporus, and they don’t taste different in the slightest.).
I also love that my parents have a membership at Costco, where rather large quantities of dried mushrooms can be had for not too much money. They recently picked up a big ol’ jar for me, at my request, since I’d used up most of the Chinese Black Mushrooms (same species as the shiitake, Lenintula edodes) that my friend Allison gave to me as a host present. Thanks, Allison! They were delightful, and giving people dried mushrooms is the best tradition.
12 B M G F l a t b r e a d
Berkshire bacon, mushroom, goat cheese
There’s no way that could be bad! And of course, it wasn’t. There were chunks of cooked mushroom, little batons of bacon, and half-teaspoon-sized dots of goat cheese – and simply typing that makes me salivate. But the interesting part was the smell. Cooked, fresh mushrooms don’t have a particularly intense flavor most of the time. It’s the dried mushrooms that have that intense, musty flavor. There was, I noticed, a dusty coating on the flatbread. I asked the waitress, “Is this powdered mushroom?” and she was like, “Good eye, yes it is!”
So that was one of those things that I tried and immediately knew I wanted to steal.
Not exactly a spice, not exactly a condiment
You will need:
- 1 cup (by volume) of dried shiitake mushrooms (or other dried mushrooms, but shiitakes are relatively inexpensive)
- A clean and odorless coffee or spice grinder
1. In batches, grind the mushrooms into a rough powder, and gradually add in the mushrooms until they’re all ground up, and continue to process until they become a relatively fine powder. You could grind them into a superfine, almost cakey powder, if you wanted, but I think you’d have to add salt (the added agitation of the salt helps grind other, softer stuff).
2. Put the resulting powder into a bowl – you should have, by volume, about a half-cup. Store in a tightly-lidded plastic container, out of direct sunlight, for a few weeks to a month or so. Whole dried mushrooms have a shelf life of about half a year before they start to lose a lot of their flavor, so I figure the ceiling on this powder is maybe two months.
It won’t last that long, however, because once you make a batch of this stuff, you’ll want to put it on everything, like…
You will need:
- 4 parts mushroom powder
- 2 parts kosher salt
- 1 part black pepper
- a large, heavy pot with a lid
1. Combine the mushroom powder, the salt, and the pepper in your spice grinder and process until everything turns into a fine powder. For a half-cup (unpopped) serving of popcorn, I’d use 2 teaspoons of mushroom powder, 1 teaspoon of kosher salt, and 1/2 a teaspoon of pepper (and feel free to use the whole peppercorns here – they’re getting scrunched up anyhow)
When combined, it’ll look kinda like this:
That is, rather like sawdust and pencil shavings. Never fear, though; this stuff is delicious.
2. Get some potholders ready. Heat a few teaspoons of oil in your heavy pot, measure out your popcorn (more than 1/2 a cup of unpopped kernels in a 6-quart pot will result in I Love Lucy-esque overflow hijinks, so be forewarned.), and stir briskly over high heat for a minute or so, until the kernels begin to turn opaque.
3. When this happens, cover the pot, and wait for the sound of popping kernels. At this point, take hold of the pot’s handles with your potholders, and shake the pot vigorously, making sure it stays in contact with the heat. Don’t shake it up and down, just side to side. Give it a good shake at least once every ten to fifteen seconds so nothing gets stuck on the bottom.
4. When the space between pops exceeds, oh, 10 seconds or so, turn off the heat, and let the pot stay covered for about a minute to protect yourself from rogue poppers. Then decant into a large bowl, and from a relatively high height, sprinkle the mushroom seasoning mixture over it, and toss until coated and tasty. You probably won’t need any additional oil to make the mixture adhere to the popcorn, since the grains are so small they’ll fit in the nooks and crannies of the popped kernels. Health food!
I guess lots of upmarket restaurants, at least in Chicago, are giving out pre-dinner popcorn instead of bread. Graham Elliot is known for it, and so is decorated newcomer Ruxbin. It makes sense. Popcorn is cheap, not particularly labor-intensive, and easier to customize on the fly than bread is. It’s also less filling than bread, but it takes as long to eat. Graham Elliot does theirs with parmesan and truffle oil; Ruxbin does it with furikake. I’d like to put my mushroom popcorn right up against theirs. I also love to douse popcorn in garlic oil, but we’ll get to that.
If popcorn’s not your speed, then allow me to return to a Clean Platter standby: Macaroni and Cheese!
A recipe identical to the Essential Stovetop Mac and Cheese, with emendations in bold text.
- 1 stalk of celery
- 1 clove of garlic
- 1/4 of a medium onion – about 1/4 cup, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk, any type of fat (I used skim and it was fine.)
- 3 ounces, by weight, grated/dry mexican cotija cheese (or parmesan)
- 2 to 4 tablespoons mushroom powder
- 4 ounces mushrooms, sliced (optional but awesome; I didn’t have any fresh on hand)
- 1/2 pound of elbow macaroni noodles
- a 2-quart saucepan
- a 6-quart pasta pot
- a colander
Prepare identically to the Essential Stovetop recipe:
1. Dice the celery, garlic, and onion; measure your milk, cheese, fat, and flour. Slice the mushrooms.
2. Start heating the pasta water.
3. Melt the butter in the 2-quart saucepan and cook the celery, garlic, and onion until soft, 5-7 minutes. Add in the flour and mix into a paste over medium heat, stirring constantly, 1 to 2 minutes.
4. Add the milk a little at a time, and stir vigorously but not extravagantly, until all traces of roux-lumps are gone. Continue to stir and cook for another 5 to 8 minutes, until the mixture is pleasantly thickened. Reduce heat to low.
5. Add in the mushroom powder, stir, and taste. Don’t add any salt, because the cheese is plenty salty.
6. Yeah! Add the cotija or parmesan cheese. High-five the person nearest you. Kill the heat, stir to combine.
7. Cook the sliced mushrooms in oil over medium heat for 10 to 15 minutes, until they’ve lost most of their liquid, shrunk, and browned. Cook in a single layer.
8. Cook the macaroni in the boiling, salted water, and cook until al dente – then drain and incorporate into the cheese sauce. Add the mushrooms, stir to combine, and serve.
But with tasty chunks of mushroom on top.
Anyway. I suppose I’d be remiss if I didn’t include a version of Volo’s bacon, mushroom, and goat cheese flatbread, but with an addition of my own – garlic oil!
You will need:
- a head of garlic or two
- a cup of good-quality olive oil
- a clear plastic squeeze bottle – these should usually cost about 1 to 2 bucks.
- a small saucepan.
1. First, separate and peel all the cloves of garlic and, once peeled, tumble them into a saucepan. Fill the pan with oil to cover the garlic, and put it on the stove over low heat – at the barest simmer. You don’t want to really cook the oil here; you want to heat it enough to soften up the garlic, but you want to keep the oil as bright-tasting as you can.
2. Let it go for about 20 to 30 minutes, until the kitchen smells magnificent. Hot olive oil smells surprisingly fruity, so you may find yourself sniffing around for an unexpected banana (like ya do).
3. Once the garlic is soft, remove it with a slotted spoon. Let the oil cool off, and then pour it into a measuring cup, then a squeeze bottle. Keep it in the fridge for up to 2 weeks.
4. Do something wonderful with the oil-poached garlic cloves. Slather them on a toasted baguette, eat them plain, throw them into a batch of mashed potatoes, dab them behind your ears – I don’t care. They’re going to be delicious, whatever you do.
Bacon, Mushroom, and Goat Cheese Flatbread with Garlic Oil
Makes either 2 full-size pizzas or 4 little flatbreads
You will need:
- A recipe of pizza dough
- Garlic oil (see above)
- Mushroom powder (see above)
- a 4-ounce log of goat cheese
- 4 ounces of bacon, cut into little sticks
- 4 ounces of mushrooms, sliced thin.
1. Preheat your oven to 450 degrees F. Cut your dough into either two or four balls, depending on your preference, and roll them out; place them on an oiled baking sheet.
2. In a small skillet, cook the bacon over low heat until cooked through but not crispy. Reserve the bacon, and cook the sliced mushrooms in the fat until they give off their liquid and turn brown. Take off the heat and place in a bowl.
3. Drizzle each flatbread with a teaspoon or so of garlic oil, then dot them with bacon pieces, mushrooms, and half-teaspoons of goat cheese. Dust generously with mushroom powder!
4. Bake in the 450-degree oven for 10 to 12 minutes, until the dough is crisp and brown around the edges. Let cool for two minutes, then cut and serve.
Well. I think that’s enough for one day, don’t you?
October 29, 2011
There used to be a place near my apartment called Cinner’s – it closed a few months ago, but before it did, it broke open my conception of what chili was. Just, wham – broke it in half and filled the empty space between with a nest of spaghetti. The restaurant was billed as a Chili Parlor and Cocktail Lounge, all done up in the style of Cincinnati, Ohio – Carolyn, an Ohioan (and don’t you forget it), squealed with joy when she first stepped inside, although I’m not actually sure if she’s ever been to Cincinnati. I’ll ask her.
I had created, in my head, two classes of chili. The first, a Standard-Issue Chili, made with ground beef, tomatoes, chili powder, and beans – the sort of thing I would have learned to make in the copy of Evelyn Raab’s Clueless In The Kitchen: A Cookbook for Teens that I got when I was twelve. (Her chili has a little bit of curry powder in it. Badass!) The second class of chili was one that my high school friend Ian taught me about when we had a chili cookoff at my house – Ian’s family was from Texas, originally – a big, chunky stew of beef chuck cubes, ancho chiles, masa harina, and no beans or tomatoes. I thought, “okay! these are the kinds of chilis that exist.” There was the Texan-style ur-chili, the proto-chili; and there were the bean-and-tomato-containing variations, like mine.
There was no room for Cincy-style in my repertoire, simply because it was off my radar. I’d heard of it, sure. But I’d never eaten it. It never stayed in my head for very long.
Cincinnati-style was invented in the 20s by a coupla Macedonian immigrants who put allspice, clove, cinnamon, and chocolate in their chili and put it over hot dogs (they call ‘em coneys!) and spaghetti. I didn’t know you could eat chili over spaghetti. Okay, that’s not completely true – I did it once at my friend Jack’s house in high school, but his dad’s from Milwaukee, and God only knows what they do up there. Cincinnati chili, or Skyline Chili, after the most famous Cincy-based place that sells the stuff, is almost more of a sauce than a chili, and what I like the most about it is that, unlike Texas-style chili con carne or my Midwestern Chili-an-beans, it’s got a completely uniform texture. It’s tender, which isn’t really something that comes to mind when I think of ground beef. Yeah. This is one to make in your crockpot – it’s best after hours and hours of slow bubbling.
Anyway, the thing about Cincy Chili is that it goes over pasta, served with shredded cheddar (Cincy Chili 3-Way), cheddar and either diced onion or red beans (4-Way), or cheddar, onions, and beans (5-Way!). But at Cinner’s, since their entire menu consisted of chilified food, they had other options, and among them was the legendary CINCY MAC. This was just the thing for a blustery, miserable day in mid-february. You’d sit down with a can of Hamm’s beer (which is a Minnesota beer but they sold it there proudly – it’s a thin lager on the order of a Pabst Blue Ribbon), lean on your elbow, and sigh as the steam from the Cincy Mac slowly wafted up into your nostrils and rejuvenated you.
I hunted around for a multitude of recipes, since the owner of Cinner’s flatly refused to give me his. And after an afternoon of kinda-hectic recipe testing with Carolyn (Sorry I was a jerk, honey), I came up with a recipe. Well, two recipes.
See, there’s not so much artistry or variation in the technique of making a chili – you brown the meat, you cook the onions and garlic, and then you throw everything into the pot and let it simmer for hours. No, the true art of any chili recipe is the spice mix. Which is why I made two of them. But both of them involve chili powder, which is its own thing – it’s the magical moment, for me, when a chile, with an e, takes its first step toward chili, with an i.
- 1 part Ancho chiles
- 1 part Pasilla chiles
- 1/2 part to 1/4-part Árbol chiles – these chiles are very hot. The half-part ratio was hot for me and I have an iron tongue. However, in the chili itself, the heat mellowed. But beware, is what I’m saying, because this stuff is hot.
- 1/10th part cumin seeds – just throw in a teaspoon or two. Nobody’s going to judge you for not doing it by weight. I’m not, at least.
1. Cut the chiles into small strips with a kitchen scissors. Keep the seeds, if you like fun. Discard them if you don’t. Over very gentle heat, toast the ingredients in a large skillet, stirring frequently, until the chiles are fragrant and the cumin seeds are lightly browned – about five minutes. Be careful not to lean over the skillet while the chiles are toasting, because the volatile compounds that come off those chiles will HURT YOUR FACE. There’s a reason they call it pepper spray. It’s because it comes from hot peppers.
2. Let the chiles and cumin cool, and then grind it in a spice grinder or small food processor. You could also grind them in a mortar and pestle, but that would also take a while. Do that if you’ve got a really big mortar and pestle, and if you just plan to sit with the thing between your knees while you watch half an hour of television.
Me, I think it’s easier this way. Although maybe that’s because nobody has ever given me an enormous mortar and pestle.
3. Bag it and tag it. Taste it, too, on the tip of the finger, and close your eyes and blink back the tears as a sweet scourge of flame lashes your tongue. This is the moment that chile becomes chili. Know it well.
Now, with that made, we can continue on with the two spice mixes. One is milder, and one is more powerful – not necessarily more spicy, but just bolder and more overstated. To that end, I have named one Team Classico, pictured here:
And I named the other Team Hypa-Spice.
Both recipes contain chocolate, clove, cinnamon, chili powder, and allspice, but in different quantities. The (unsweetened!) baker’s chocolate is important, because it gives a deep, mellow bitterness to the whole dish – it wouldn’t be the same without it. So! Let’s get to the real fun.
A schema-breaking chili!
Option A. Team Classico Spice Mix
- 1 tablespoon Homemade Weaponsgrade Chili Powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 ounce unsweetened chocolate
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon worcestershire sauce
- 1 15-ounce can tomato sauce
- 2 cloves of garlic
- 1 teaspoon salt
Option B. Team Hypa-Spice Spice Mix
- 2 tablespoons Homemade Weaponsgrade Chili Powder
- 1 teaspoon cumin
- 2 teaspoons cinnamon
- 5 allspice berries
- 1 teaspoon ground clove
- 1 tsp black pepper
- 2 bay leaves
- 1/2 teaspoon cayenne
- 1 ounce unsweetened chocolate
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 15-ounce can tomato sauce
- 4 cloves of garlic
- 1 teaspoon salt
They’re not all that different – it’s just that some of the proportions are doubled, and it makes a pretty big difference in the pot. I prefer Team Hypa-Spice, but that’s my tastes. You may prefer something a little less in-your-face. (Although how else do you eat food? Okay wait I don’t need to know.)
- 1 recipesworth of either Team Classico or Team Hypa-Spice
- 2 pounds ground beef
- 1 large onion, plus another for raw onion topping (optional)
- 1 can of red kidney beans, rinsed and drained (optional)
- Shredded cheddar cheese, for topping (optional, but what’s wrong with you?)
- 1 recipesworth of Essential Stovetop Mac and Cheese
1. First, measure out all of your spices. Put the dry spices into one bowl – the liquids in another, and leave the garlic on the cutting board because it’s going to be used soon. You can use the time it takes to cook the ground beef to put your spices away.
2. In a large pot, cook the ground beef until brown. Drain the fat and set aside – reserve a tablespoon or two of fat for the next step.
3. Return the pot to the heat and add back some of the drained-off fat; cook the onions (and the garlic from the spice mix) until soft and translucent. Return the beef to the pot.
4. Here, you could either A) transfer everything into a crockpot, add the spices and liquids, and cook, on low, for 4-6 hours, or B) add the spices, liquids, bring to a boil, and then simmer, covered, for 2-3 hours on the stovetop. Why so long? The spices need to get all integrated, the beef basically needs to be falling apart, and any variable texture should be gone. It should be a molten lava-sauce.
5. Make the macaroni and cheese as directed, and top with the Cincy Mac! Don’t forget to pull out the bay leaves.
6. High five! You made some awesome-ass Cincy Mac.
7. You could also just make spaghetti instead of the macaroni and cheese, and have yourself a merry little four-way:
I think my Cincy-Style chili could stand to be a little more sauce-like, in that I’ve seen other recipes that add a few cups of water to it to ease along the braising, but I really like it at this consistency. It coats pasta well and it’s not too wet.
Oh, and I asked: Carolyn’s never been to Cincinnati. Did someone say ROAD TRIP?
But seriously, Cincinnati residents: let me know if I’ve scrawled heresy all over your city’s dish. Better yet, let me know if something’s missing from my recipe.
Happy cooking, everyone!
August 5, 2011
While my parents were in DC a few weeks ago, I was tasked with watching Penelope, the familial springer spaniel. She’s a very cute critter, and last summer she stayed with me for a time at the House in Indiana. She served as my amanuensis, and even took dogtation.
She’s very smart.
Anyway, I was dog-sitting in the suburbs for a week – my fabulous job (as a game-writer, not a professional tweeter) permits me to work from anywhere with an Internet connection. My girlfriend, Carolyn, came to stay for the weekend, and that Saturday, we went garage saling, where we found some TREASURE.
- Two unused yoga mats in a carrying case: $7
- One bamboo jewelry-organizer: $2
- Some lovely wrist bangles for Carolyn, including a chunky brass one that will be All The Rage next season (so she claims. I think it makes her look like Wonder Woman. No complaints there.): $10 or so
- A lovely green glass vase, which was: $free
- A never-before-used Krups Butcher Shop, still in its taped-up box: $5
which is what I have taken to calling this gorgeous Marcato Atlas pasta maker, which goes online for €51 (about $73 USD), which Carolyn and I acquired for … yes. Five dollars.
LOOK AT IT.
Ah! Che bella macchina! I behold you and I hear the swelling chorus of a Morricone score.
Carolyn and I looked at each other. There was no way we couldn’t make pasta for dinner. I had to know if it was hard to do; I’d tried to make pasta without a machine a few years prior, and I had a hell of a time (using a rolling pin) getting it thin enough without tearing. It was also obnoxious to cut the pasta into fettucine with a knife, because it wasn’t thin or straight enough, and I didn’t have a food-safe ruler to use as a straight edge. (And frankly, the idea of rubbing a metal ruler against one of my knives makes me cringe a bit.)
I’m not a food gadgety person. It’s taken me a long time to embrace Carolyn’s strawberry huller, her cherry pitter, and her totally adorable water-carbonator, but I knew I would love LA MACCHINA immediately. It had such a handsome shine! It clipped to the table! It could roll and cut pasta to even thicknesses and dimensions! I was in love. (For the record, it only took me three dates to embrace Carolyn herself, who is cuter than a water-carbonating device.)
But while I do love some gadgets, I’m also frugal (or a skinflint. you decide), and although a new handcranked pasta machine certainly won’t break the bank, I guarantee you can find an unwanted pasta machine no matter where you are. A pasta machine is just the sort of thing a couple might receive for their wedding, regardless of whether or not they put it on their registry. Where there are garage sales, you will find pasta machines at reasonable prices. And even if you did buy a new one: in the past two weeks, I’ve already created enough pasta to exceed its retail price – three different ravioli dishes, enough to serve four, assuming an average restaurant price of $14 per plate comes to (3 x 4 x 14) $168. And that’s not counting the other pastas I’ve made.
We decided we would make ravioli, and so I decided to do what I generally do when I’m staying at my parents’ house: mount raids on the freezer, the pantry, and the liquor cabinet. I found a pound of frozen, uncooked shrimp, a can of tomatoes, and a handle of Stolichnaya vodka.
“Carolyn?” I hollered up the basement stairs, “Do you like vodka sauce?”
I couldn’t find a recipe for shrimp ravioli in my parents’ capacious cookbook library, but I found and tweaked a basic recipe for pasta dough from Marcella Hazan’s Essentials of Italian Cooking. Then I hunted around on the internet, and found this recipe for shrimp ravioli in a vodka sauce, which I have slightly adapted, defatted, and seriously copy-edited.
This recipe has a lot of steps, but isn’t altogether that complicated. You can make the filling and the sauce well ahead of time, but the dough should probably be made the day you intend to assemble the ravioli. However, they freeze beautifully, and we’ll get to that later.
Let’s get started!
Ravioli/Tortellini di Gamberi alla Vodka
The Vodka Sauce
- 1 28-ounce can of crushed tomatoes in puree
- 2 cloves garlic, chopped roughly
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup vodka
- 1/4 cup basil, ribbon-cut (chiffonade)
- Melt butter in a saucepan over medium heat, and lightly fry the garlic until fragrant. Kill the heat.
- Add the vodka. You don’t want to add liquor to a pot over a live flame because there could always be a wayward splash, a sudden flare-up, and then it’s goodbye, eyebrows (and possibly goodbye, face). Bring the vodka to a bare simmer and let it cook over low to medium heat for about five minutes.
- Add in the tomatoes, bring back to a simmer, and cook for 5 minutes.
- Add in the cream, bring to the very barest of simmers, and stir. It should get somewhat thicker after a few minutes. At this point, add the basil and kill the heat.
Pasta Dough (for Ravioli)
makes enough for about 50 ravioli or so
- 2 egg
- 1 cup flour
- 2 tsp milk or cream
(So, one half-cup of flour and one teaspoon of milk per egg)
Put the flour in a mixing bowl, and make a little well with your fingers, or a fork.
- Crack the eggs into the well, and pour in the cream.
- With a fork, beat the eggs and the cream, first into one another, and then gradually begin introducing the flour into the egg mixture, until it’s fully incorporated.
- Clean off the fork and begin kneading the dough with your hands until it has picked up most of the flour and is relatively unsticky. Pad the dough into a flattish round, and perhaps cut it into thirds or quarters with a knife or dough scraper. Put another half cup of flour into the mixing bowl, because you’ll be using it later to dust the pasta.
- Cover the dough with a towel and let it hang out while you make…
The Shrimp Filling
- 1 lb shrimp, defrosted, peeled, and deveined*
- 2 cloves garlic, sliced thin
- 1/2 cup ricotta
- 2 eggs
- 3 tbsp parmesan cheese
- a generous handful of parsley, finely chopped
- 1 tbsp butter
- salt and pepper
* Save those shrimp shells for a shrimp velouté for your SQUIZZA! Or, if you like, incorporate them into the vodka sauce with the garlic – but be sure to strain out the shells before serving.
The shrimp don’t need to be big, or even that attractive-looking; they’re going to be minced into tiny little pieces anyhow. Ah-ha-ha-ha. But seriously, the part of this dish that looks good isn’t the shrimp filling; nobody can see that bit.
1. Heat 1 tbsp butter in a pan, and gently cook the garlic until pleasantly scented, about 30 seconds to a minute.
2. Drop the shrimp in, and sauté until the shrimp curl up (which they do because of proteins contracting during cooking. Shrimp cocktail pro-tip: if you want to prevent shrimp from curling, make little slits on the ventral side of the shrimp; it’ll hamstring that muscle and curtail the curling.
3. Remove from heat, and either mince the shrimp finely, or quickly pulverize in a food processor. Move the shrimp to a mixing bowl and add the ricotta, the eggs, the cheese, and the parsley. Season to taste (yes, I know there’s raw egg in there. It won’t kill you.).
4. Pass a chunk of your pasta dough through the machine, on its widest setting. Fold it into thirds, rotate it 90 degrees, and repeat two or three more times, until the dough is glossy, pliant, and cheerful.
5. Begin passing the dough through the rollers at increasingly thinner settings – just once through on each setting will do. I tend to stop at the penultimate thinness.
6. High five your significant other, for finding a pasta maker. *
7. Lay out a sheet of dough on your work surface – maybe one foot long by six inches wide (depending on how wide your rollers are). Lay out another piece with similar dimensions beside it.
8. Take a 1/2 teaspoon measure and dollop out the filling onto one of the sheets, about an inch and a half away from each other, and from the edge. This means that if your sheet is 6 inches wide, place one dollop at 1.5 inches, the next at 3 inches, and the third at 4.5 inches.
9. Wet a finger or a pastry brush with water or egg wash and brush down every part of the dough that doesn’t have filling on it. Lay the other piece of dough on top of it, and crimp the dough around the filling. Then press everything down so that the dough fuses together. You can see Carolyn and I were doing something slightly differently, and making tortellini andravioli, but mostly because we weren’t sure exactly how to do either, at first.
10. Take a knife, or, if you have it, a scalloped pasta roller (I don’t have one yet, but I think I’d like one. They can’t be hard to find) and cut the ravioli close enough so that you’re not just eating a sheet of dough, but not so close that you expose the filling, either. Recover the dough, ball it up, and put it aside – you can mix it with the remaining dough to make the rest of the ravioli.
11. Sidenote 1: as you cut each raviolo free, dunk it in flour and shake off the excess; you don’t want them to stick to each other as you prep them for cooking – trying to separate stuck-on ravioli will rip their skins and expose the filling, which will cause you to curse assiduously.
12. Sidenote 2: if you wish to freeze the ravioli, line a baking pan with parchment or wax paper, and plop the floured ravioli on as you complete them – let them sit in the freezer for at least 40 minutes before removing them from the sheet, putting them in a freezer bag, and throwing them back in cold storage.
13. Bring salted water to a rolling boil and cook the ravioli until they float, and the filling is hot throughout, about 3 to 5 minutes, depending on size, quantity, and thickness of ravioli. Frozen ravioli take 4 to 6 minutes to cook, on average.
14. Toss lightly with sauce, and serve.
* Just so you know, from now on, Step Six is always going to be “Give the person you’re cooking with a high five.” I jokingly put in the original step six when I was writing out this recipe to myself in an email, while Carolyn read over my shoulder. Now, whenever we reach Step 6 in a recipe, we high-five. We have even gotten to the point where we refer to high-fiving as “step six”.
Sure, it’s ridiculous, but I think it’s also important, in a way: cooking is always more fun with others, and it’s important to acknowledge your co-chef now and again.
IMPORTANT NOTE: Never high-five your co-chef while holding a sharp object.
Contra odii (a note to the haters):
I am aware that the images in the photos above do not depict ravioli, but rather tortellini. Yes, they are not square. Yes, they’re somewhat ring-shaped. I got better at making them; more photos to come.
For additional guidance on making ravioli, I refer you to this video featuring Sergio Maria Teutonica (which is a pretty excellent name) making shrimp ravioli and a ragù di mare (a sauce of the sea – here grape tomatoes, shrimp, pine nuts, and basil). It is, unsurprisingly, entirely in Italian, which I do not speak, but the technique is pretty self-explanatory.
I’m just starting to get into pasta; we’ll see where this takes us. Probably weirder places than this – just warning you. (I see more squid in my future.)
Enjoy, and happy cooking!