Some days, it just makes sense to stay inside where it's warm, and get some stuff done in the Kitchen.
I decided that after snow blowing the MIL's drive Sunday afternoon, dealing with her stupid as a post and constantly yapping Ratdogs, and a grumpy sneer as thanks, Today was that day.
Started with 6 cloves of Minced Garlic sauteed in EVOO, While Browning 1/2 lb Sausage in another Pan.
Then Deglazing the pan with 1 cup of Pinot, and adding a Medium sized bunch of Rapini.
Vampires, and stray pathogens don't last long around here...Garlic goes into everything but Breakfast Cereal.
While the Rapini cooked down, the Sausage got drained, and chopped in the Mini-processor to a fine texture, and tossed in a mixing bowl with approx 1 cup of Grated 24 Month Asiago.
Once the Rapini gets nice and tender(Stems firm but not mushy)and Pinot has reduced enough that the pan appears dry,
Set aside 1/2 to drain, Press dry in a kitchen towel, then chop fine and add to the Sausage and cheese.
At that point, toss in a heavy three finger pinch of fresh(Frozen and shattered works too!) chopped Basil, The finger pinch of chopped Parsley, and a pinch of oregano, and add 2 Beaten eggs.
Taste, and adjust salt at this point....yeah, yeah, yea....raw egg...call the Egg Police on me.;)
Spoon the mix into a 1 Gallon Ziplock and toss in the fridge to firm up. Leave an air gap in a corner, as you'll be snipping it off later for squeezing onto the Pasta.
For pasta I like to run 1/3 Semolina and 2/3 AP. 1 Cup of Semolina, 2 cups of AP, stirred in the bowl until blended and then sifted twice.
It makes for a firmer Pasta with a higher Protein content, and still elastic enough to deal with getting stretched on the Ravioli press.
I don't do Pasta machines or mixers. I can't get the feel for them, and Pasta dough is different every day you make it.
3 cups of Flour needs 5 Eggs at room temp, and about a Tbsp of EVOO..and just a half pinch of salt.
I use the "Pollo Beccare" method. Pecking with the thumb and fingers, lifting a couple inches and dropping the egg back into the "Volcano", busting up the yolks, and drawing flour into the egg, until a slurry forms, and then pecking and swirling until the dough forms...then working the dough until relaxed but firm and tucked into a ball. The Ball is then put in a plastic bag for 30min. to even out at room temp.
It should look something like this. 90% worked, resting, and moisture evening out in the dough.
While resting...it Sauce time.
I like a good Sage and Garlic butter/cream sauce.
Straight Pino Griggio or Orvieto Classico and Butter works too, but I like the garlic and sage for contrast.
1/2 stick of butter melted with 3 Tbsp of crushed or chopped Garlic.
Sautee until garlic starts to brown, and the smell is intense.
Add 3-4 leaves of Sage..the big leaves, some are small so use your judgement and sneak up on it, as Sage can go from weak to overpowering with just a smidge.
Add 1 cup of Pinot, 1/2 cup of cream, and simmer while stirring constantly while the wine is reduced, then set aside to cool.
(Enjoy a glass of Pinot while stirring to pass the time.)
From there it's all about running the dough through the Atlas to #6 or #7 setting, and stuffing the pasta dough, and sprinkling the Ravioli with a dusting of Semolina to keep them from sticking to each other, while the waiter comes to a boil.
5Min. in the hot tub, and it's time.
They will float fast, but go 5-6 Min.
Plate Ravioli on top of the reserved Rapini, spoon on 4-5 serving spoons of sauce, with a few good shaves of GOOD Imported Parmigiana Reggiano.
THEN top it all with a sprinkle of fresh Arugala, and a light drizzle of your best quality( We like Partana Sicilian single batch) Olive oil,
and serve with a good salad.