Bolognese Sauce

Yields 1 quart

  • 8 ounces mirepoix, fine dice
  • 2 fluid ounces olive oil
  • 1 ounce whole butter
  • 1 pound ground beef
  • 8 fluid ounces white wine
  • 6 fluid ounces milk
  • To taste nutmeg
  • 2 pounds tomato concassée
  • Approximately 8 fluid ounces white stock
  • To taste kosher salt and cracked black pepper

1.  Sauté the mirepoix in olive oil and butter until tender and translucent.  Add beef and cook until no pink remains.  Drain fat if necessary.

2.  Add the wine.  Cook and reduce the wine until nearly dry.

3.  Add milk and season with nutmeg.  Cook and reduce the milk until nearly dry.

4.  Add tomato concassée and 8 fluid ounces of stock; season with salt and pepper.  Simmer for 3 to 4 hours, adding stock as needed to prevent scorching.  Adjust seasonings as you near completion.

Published in: on September 7, 2010 at 8:29 pm  Leave a Comment  
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Basic Pasta Dough

Yield:  2 pounds

  • 7-8 eggs
  • ½ ounce olive oil
  • ½ tablespoon kosher salt
  • 20 ounces bread flour

1.  Place eggs, oil, and salt in a large mixing bowl.  Use a paddle attachment to combine.

2.  Add one-third of the flour and stir until mixture begins to form a soft dough.  Remove paddle attachment and switch to a dough hook.

3.  Gradually add more flour until dough is dry and cannot absorb more flour.

4.  Remove dough from bowl, wrap with plastic and set aside at room temp for 20 to 30 minutes.

5.  After dough has rested, roll it into flat sheets by hand or with pasta machine (procedure follows).  Work only a small portion at a time, keeping the remainder well covered to prevent it from drying out.

6.  While sheets are pliable, cut them into desired width with a chef’s knife, pizza wheel, or pasta machine.

Note:  sheets can also be used for making ravioli.


Procedure for Rolling and Cutting Pasta Dough with Pasta Machine

1.  Work with a small portion of dough.  Leave the rest covered with plastic to prevent it from drying out.

2.  Flatten the dough with the heel of your hand.

3.  Set pasta machine rollers to their widest setting.  Insert dough and turn the handle with one hand while supporting the dough with the other hand.  Pass the entire piece of dough through the rollers.

4.  Dust dough with flour, fold into thirds and pass through pasta machine again.

5.  Repeat the folding and rolling procedure until dough is smooth.  This may require four to six passes.

6.  Tighten the rollers on or two marks, then pass dough through the machine.  Without folding into thirds, pass dough through machine repeatedly, tightening the rollers one or two marks with each pass.

Published in: on September 7, 2010 at 8:14 pm  Leave a Comment  
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Goat-Cheese Ravioli in Herbed Cream Sauce

Yields 72 ravioli and 1 ½ pints cream sauce

  • 11 ounces fresh goat cheese
  • 8 ounces cream cheese
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh thyme
  • To taste cracked black pepper
  • 2-pound recipe of basic pasta dough (see Basic Pasta Dough recipe in pasta category)
  • 1 quart heavy cream
  • 2 ounces Parmesan, grated
  • To taste kosher salt

1.  To make cheese filling, combine goat cheese and cream cheese with parsley, 2 tablespoons basil and 1 teaspoon thyme; season to taste with pepper.

2.  Make ravioli (procedure follows) using the cheese mixture and the pasta dough.

3.  To make the sauce, combine the cream with the remaining herbs and bring to a boil.  Reduce by one-third and add Parmesan.  Season with slat and pepper.

4.  Boil the ravioli until done.  Drain, toss gently with sauce.  Sprinkle with extra Parmesan and serve.


Procedure for Preparing Ravioli

1.  Prepare basic pasta dough.

2.  Prepare and chill desired filling.

3.  Roll out two thin sheets of dough between the rollers of a pasta machine.  Gently lay the dough flat on the work surface.

4.  Using a piping bag or small portion control scoop, place small mounds of filling on one of the dough pieces.  Space the fillings evenly, allowing approximately 2 inches between each mound.

5.  Brush exposed areas of dough with water.

6.  Gently place the second sheet of dough over the mounds and press firmly around each mound to remove air pockets and seal the dough.

7.  Cut between the mounds with a chef’s knife, pizza wheel, or circular cutter.

Published in: on September 7, 2010 at 8:10 pm  Leave a Comment  
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