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Handmade Ravioli with Sausage, Spinach,

and Shallot Filling and Alfredo Sauce


Alfredo Sauce
make and put aside, 2 cups
1/2 cup of unsalted butter
1 cup heavy cream
1 garlic clove chopped
2 cups freshly shredded Parmesan

Melt butter in pan at medium low heat. Add garlic, let cook for a minute, until you barely smell the garlic aroma. Pour in the heavy cream and let simmer for five minutes. Add the shredded Parmesan and let thicken. If not thickening to your desired richness, add a bit more Parmesan.


Handmade Ravioli
2 cups all purpose flour (or half 00 flour, definitely worth it, if you have it on hand)
1/4 tsp salt
2 large eggs
add water, if needed (be careful not to make dough too wet)
egg wash for sealing ravioli (1 egg lightly beaten mixed with 1 Tbsp water)

Mix dry ingredients on counter or in food processor. If on counter, make a well so that you can crack eggs in the well. If processor, pulse a few times to mix.

Then add eggs. On counter, slowly blend flour with the eggs, using a fork. Pulse in the eggs in processor.

Here is where it gets a bit tricky. If using a well, you may incorporate less flour, depending on the feel of your dough. You donʼt want it to be wet to the feel. It should be coming together, but still a bit dry. You may leave some flour out at this point.

If using a processor, you pulse and then feel with your fingers, if the dough is holding together, when pressed in hand. If it does, but is not wet, then place on a floured surface.

At this point, both dough styles need to be kneaded on the counter for about five to seven minutes. Yes, lots of arm muscle. The dough should have a shiny appearance and when poked, bounce right back.

Once you have the right consistency, leave wrapped on counter for about 20 to 30 minutes. Can place in refrigerator, if using later, but also take out and leave for 20 to 30 minutes before rolling.


Ravioli Filling
20 oz Doeʼs Leap Sausage
2 mid-size shallots
5 oz 1000 Stone Farm Organic Spinach chopped

Chop shallots, place in bowl. Cut sausage into bit size pieces to fit in ravioli well. Heat a deep pan to high, place sausage in. Lower temperature to medium. Cook until almost all brown and then add shallots. Cook for about another 3 to 5 minutes, until shallots are transparent. Add spinach, cook until wilted and incorporate with the other ingredients. Put aside and let cool.


Putting Ravioli Together
You may roll with your rolling pin or with a pasta machine. Then make ravioli cuts by hand or use our ravioli maker on our site: www.vermontrollingpins.com

Put a teaspoon of filling in ravioli. Cut and boil for three minutes or until rises to top. Place ravioli on a coolie sheet to warm in oven. Once all done, dish and sauce.

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South Burlington, Vermont
(802) 373-4369
(802) 658-3733 vermontrollingpins@gmail.com

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