“A book is a dream that you hold in your hand.”
Smooth & Spicy, A Heaven-Sent Combination
I am a book-a-holic.
I consume books in a most voracious manner. I’m generally reading 2 or 3 at a time. In fairness, at least one of them is generally not technically being READ but rather listened to while I cook – Audible is a great platform from Amazon that you should check out. I also belong to a mailing list called Book Bub. It’s a super way to learn about authors you may not have previously been familiar with and the prices are amazing!
I’ll read almost anything. My preference is for historical fiction and mystery/thrillers. Although it’s not uncommon for me to also be reading up on a particular philosophy I’m interested in… right now it’s all about minimalism … which given my shameless greed in the consumption of books is kind of ironic no?
As a result of this habit of being invested in more than one story at a time, I have a system I use to keep the confusing of stories at bay… if I’m reading a historical fiction, then what I’m listening to has to be a different genre. This system works for the most part, although occasionally I do wonder, however momentarily, why a 16th century Highlander is on trial for his recent spate of cyber thievery.
The same can be said for how I approach cookbooks, which by the way I devour with the same sort of ferocity that I do fiction. I might read a recipe in one cookbook, fall in love with the idea of it, then move along to the next book without bookmarking which recipe captured my interest. Sometimes I look for the recipe to re-create exactly, sometimes I just make the recipe up from memory if it’s an easy one.
When I originally saw this recipe in Plenty, an absolutely GORGEOUS cookbook by the always brilliant Ottolenghi, I remembered it not in fact as a ravioli but rather a long pasta. I’ve no clue how I could have mixed that up but I did and the more I thought about it, I see that it WOULD in fact work really well with a linguini or something similar if scratch pasta isn’t something you’re particularly up for.
I thoroughly enjoy making pasta from scratch and feel that my ravioli stuffing technique can pretty much ALWAYS be improved through practice. The tough thing about making ravioli is two-fold for me; first, the pasta has to be SOOOO much thinner than you think because you are in fact doubling it by the time it’s filled, and second, getting the right amount of filling in and air OUT… regardless it’s really fun and I encourage you to try it. So pour a glass of wine, start a new book on your audible account and get stuffing!
It isn’t 100% necessary to have a pasta roller. I’ve made it with a rolling pin which works just fine, hell I’ve even used a wine bottle! Patience will be required however.
There are tons of methods for stuffing. I find this long sheet method most effective for my purposes. There is more waste than cutting rounds to be sure, but I like to keep frustration to a minimum and pleasure to a maximum when cooking.
Enjoy & Namaste!
- 1 recipe Homemade Pasta OR package of dry pasta
300 grampackage plain goat cheese
- zest and juice from 1 lemon
- ½ tsp chilli pepper flakes
- S&P to taste
- 1 egg while (if making pasta from scratch)
- fresh thyme
- excellent quality olive oil
- chilli pepper flakes to finish
- Combine goat cheese, lemon zest and juice, ½ tsp chilli pepper flakes & S&P in a bowl. Set aside
- Make pasta. Divide the dough into egg sized pieces and roll out into sheets. Place rolled sheets onto a baking tray and cover with tea towels.
- Pipe about 1-2 TBSP filling at intervals along the sheet, brush a small circle around each cheese dollop of egg white to seal the edges, making sure to press out any air. Cut into rounds.
- Cook ravioli in a shallow pan of boiling water for about 2-3 minutes. Time will depend
uponthe thickness of the pasta.
- Drizzle cooked ravioli with an excellent quality olive oil, fresh thyme and a pinch of chilli pepper flakes, S&P and a splash of fresh lemon juice if desired.