Christmas Ravioli

Chef Morsiani: Festive Tomato Ravioli, Brandy Parmesan Fondue

Christmas Ravioli During winter months, many Italian households are busy making ravioli. Nothing beats warm filled pasta on a cold night.  This glorious festive red ravioli is wonderful for the Christmas season! Garnished with fresh basil this dish speaks, ‘Happy Christmas.’ Best of all, the little pillows of pasta enclose a simple and delicious ricotta filling. This brandy cheese fondue is so yummy,  a perfect sauce. Have plenty of rustic Italian bread on hand, you will use it to devour every bit of this fondue sauce off the plate. Tomato Ravioli,  fresh salad, bread and wine…a perfect holiday supper. Wishing you many festive Italian dinners! Huckleberry Hugs, Maxine (A.K.A. “Molly”)

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Talented Chef Morsiani shares, “In this dish, the tomato ravioli is made from a dough of durum wheat flour, eggs and tomato paste. The ravioli filling couldn’t be more delicious: ricotta, parmesan cheese and basil. The tomato ravioli goes well with a simple sauce of parmesan fondue.”

-Festive Tomato Ravioli Recipe-

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10 grams (2 teaspoons) of Table salt

2 Eggs

10 grams (2 teaspoons) of Canned tomato paste

250 grams (1 cup) of Hard-wheat flour, double milled

250 grams (1 cup) of Ricotta cheese

100 grams (3/4 cup) of Grana Padano

15 grams (1/4 cup) of fresh Basil

4 grams (1/2 teaspoon) ground of Black pepper

15 grams (2 ½ teaspoons) of Table salt

-Parmesan Fondue-

60 grams (1/4 cup) of butter

Splash of brandy

100 grams (1/2 cup) cream

1 Tablespoon of mascarpone

50 grams (1/4 cup) grated parmesan

To prepare the tomato ravioli, place the flour in a mound on a pastry board, crack the eggs into the middle, then add a pinch of salt and the tomato paste. Mix with a fork to incorporate the flour little by little, then knead with your hands until it forms a smooth and elastic dough.

Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes. In the meantime, prepare the filling for the tomato ravioli: in a food processor, combine the ricotta cheese with the grated parmesan cheese and the roughly torn basil leaves, salt to taste and process until blended, then transfer the mixture to a pastry bag.

Roll out the dough with a pasta machine, working from the widest to the thinnest setting. Pipe dollops of filling on half of the dough.

Brush the edges with water, to help them stick, then fold the sheet over the filling and press lightly to seal. Use a round pastry cutter to form half-moon shaped ravioli, place on a tray and sprinkle with semolina. If you prefer round ravioli, place the second sheet of dough on top of the other and cut out round shapes with your pastry cutter.

Blanch the ravioli in salted boiling water, drain and add to a pan, in which the butter has been melted with splash of brandy then add cream and one tablespoon of mascarpone; cook gently add parmesan and melt until creamy…serve hot.

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-Acclaimed Chef Morsiani-

Manuel has become a dear friend, he is an expert in Sicilian Cuisine and a strong supporter of Huckleberry Hill Adventure, LLC’s focus on ‘Italian Influence and California living’! Follow Chef Morsiani on his culinary adventures. He will visit California and share in our wonderful fresh California products.

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