August 28, 2009
We often reverse engineer recipes from restaurants we have eaten at. A couple of weeks ago we had lunch at one of the places we often go. Barbara got the Portabela Ravioli. It was ok but she said I think we can make this better and this is the result. Unfortunately because I tried a new setting on my camera hoping to get more pictures they were so small I can’t use them, so pictures will have to wait until the next time we make it. She had a plan for the stuffing and knew that I could make the ravioli and the sauce no problem. I am typically not a fan of meat in ravioli and make cheese ravioli and they are very good, but this one is good, especially if you like meat in your ravioli.
As far as I know you can't buy ravioli blanks anywhere so you need to be able to make them. Use the pasta recipe on the Home Made Pasta page. If you don't have a pasta machine, rolling them out is going to take some work and some strong arms. Not to think, I used 5 on my Atlas pasta maker and that is about right. The recipe has 3 stages, making the pasta ravioli, making the stuffing and making the sauce.
Make paste as you usually would or follow recipe on "Pasta" page of this website. You don't need a machine to make ravioli but it doesn make it easier.
Roll out somewhat thin but not paper thin, a setting of 5 on my pasta maker works good. If you have cutters that is great, I don't, I just find a bowl with the right diameter, 4 - 4 1/2 " will work. It will be big but you will be thankful for that when you start to stuff them. Of course you use two of these circles to make one ravioli. Stuff with TBSP or as much as 2 TBSP if your so inclinded. Wet the edges with either water of egg, start from the filling and push out toward the seam, ensuring that you get all the air out and they are air and water tight. Once your happy with the filling, you can trim them, better to have excess pasta to trim, it really makes it easier to do. Fresh pasta cooks fast and the stuffing is already cooked, 3 minutes in boiling water should do it.
We used the baby bellas, that are half the cost of the big cap ones, it doesn't hurt a thing, it is all going to be chopped up anyway.
1/2 - 3/4 pound ground pork
2 cups fine chopped portabella
1/2 cup bread crumbs
2- 4 cloves of garlic depending on your taste
2 TBS EVOO
Add garlic to medium hot pan with 2 tbsp Evoo, cook so they are a tad brown but not burnt, this brings out a nice nutty flavor, the same process is used in the sauce. Add the pork and 5 minutes or so and then add portabella until pork is cooked through and add bread crumbs. Mix it all up good and the stuffing is ready, let it cool before using.
Sauce(Garlic Cream Sauce)
3 - 4 cloves of garlic, minced don't use press.
3 TBSP EVOO
1/2 cup of Julian Red and or orange bell peppers
1/2 cup good white wine
1/2 cup of Parmage0n Cheese, Romano will work just as well
1/2 pint Heavy cream
1 TBSP Flour
3 or 4 baby bellas chopped for garnish
Add garlic to medium hot pan and cook until slightly brown not burnt. Add bell pepper and cook for 3 or 4 minutes, they are thin and will cook fast and will not be mushy, make sure the garlic oil is distributed throughout the pepper. Add flour and mix in well, cook a minute and then add wine, cook of the alcohol, maybe 3 minutes and it will thicken. Stir heavy cream and then stir in Cheese. Add chopped baby bellas, but done cook, this will add a nice fresh taste.
I had a great picture but it was so small it couldn't be used. I like to put the bell peppers and chopped baby bellas on the ravioli, the red and orange give it some color without it is rather bland looking. Then put a TBS or so of the sauce on each ravioli, if you like more sauce do so, but I don't think you want it swimming in sauce.