One successful pasta down, one more to go! It’s time to get started on the meat ragu for my homemade pappardelle. After browning the ground beef and ground pork, I added tomatoes and red wine and let the mixture simmer for about three hours. In the meantime, I rolled out the remaining dough until it was paper thin and then hand cut wide strips. A little dusting of semolina flour and the pappardelle was ready to go. Once the ragu was looking nice and thick, I dropped the pasta into boiling water and scooped it out after a mere sixty seconds — lightning fast! I ladled a generous amount of meat ragu onto the al dente pappardelle, sprinkled on some Parmesan, grabbed a fork, and dove right in. Mmm, delicious… if I do say so myself! 😉
First, I need to start the ragu with onion, garlic, and basil
Ground beef and ground pork are my meats of choice
The meat is nicely browned
Tomatoes and red wine join the party
After simmering for three hours, the ragu is ready
Time to make the pappardelle
Using a knife, I sliced wide strips of pasta and dusted them with semolina flour
Papparelle needs only 60 seconds to cook
Top the pasta with meat ragu and a little parmesan cheese
I love eating ravioli, especially with ricotta cheese inside. I was very excited (and a little bit nervous) to make my own ravioli today. Fortunately, we made them in the Rustico Cooking class, so I had an idea of what to do. First, I prepared the ricotta filling, which includes eggs and Parmesan cheese. After brushing a sheet of pasta with egg wash, I spooned small amounts of the ricotta onto it, making sure to space them out evenly. Once that was done, I covered the pasta & ricotta with another sheet of pasta and very carefully pressed down to seal them together. Sometimes it is tricky to remove all of those pesky air bubbles! I used a little ravioli wheel that I bought on Amazon to cut each raviolo with the classic curvy pattern on the edges (it looks more authentic that way. 😉 ) The final step was to dust the ravioli with semolina flour so that they don’t stick together. So far, so good! While the water was boiling, I heated a pan with some butter and basil to use as the sauce. The cooking time for the ravioli is only four minutes — pretty fast, huh? Five minutes later, I was ready to serve homemade ricotta ravioli with butter and basil. I couldn’t believe that I actually made them — and they tasted great! There’s still some dough left, so tomorrow I’m going to make pappardelle with meat ragu.
Prepared the ricotta filling
Brush one pasta sheet with egg wash
Spoon small amounts of the filling on the pasta
Cover it with another sheet of pasta and gently press to seal
Cut with a ravioli wheel and dust with semolina flour so they don’t stick together
The finished ravioli is ready to be cooked
After 4 minutes in boiling water, the ravioli are ready to serve with a little butter and basil!
After trying the Assiette Mediterranean platter (hummus, babaganoush, tabbouleh) at Le Pain Quotidien, I fell in love with the tabbouleh. It was bright and fresh — and made with quinoa instead of couscous. I’ve been embarking on a new health kick ever since giving up white rice and white bread for Lent this year, and quinoa has slowly crept into more of my homemade meals. I enjoyed this dish so much that I was inspired to make it in my own kitchen. I found a simple recipe online by Bon Appetit and got to work. (Tip: even if the quinoa is pre-washed, I suggest that you wash it again… and again. You want to get rid of the bitter aftertaste.) Overall, this quinoa tabbouleh was super simple to prepare and I was able to keep it in the fridge to munch on over the next few days. Such a great healthy snack!
All you need are a few simple ingredients
Mix them together in a bowl
Thn add the quinoa and mix some more!