For my last week of learning I wanted to invent my own ravioli. When I first started this journey, one of my inquiry questions asked whether there was such a thing as breakfast ravioli. Well there is now! I decided to play with my filling to make it bursting with breakfast flavors. I also needed to make a sauce that was more breakfast and less Italian dinner. I mostly went with my gut when it came to choosing the ingredients. I knew for my filling I would need a cheese, some herbs, and something "breakfasty." As for my sauce, well I have seen some recipes on Pinterest for raviolis with a brown butter sauce and butter sounds very breakfast. I will warn you now, these little guys are Dec-a-dent! I ended up only eating two pieces because they were so crazy. Without further ado, here is my recipe! Ingredients:
1. Cook the bacon in a pan until it is brown and crispy. Remove bacon and place on a paper towel to soak up excess grease. Take pan off the heat and pour out the grease in a glass container. Don't clean off the pan yet. You'll use the fond on the bottom of the pan to make your sauce. TIP: Save the bacon grease in a glass container and use it later to sweat onions, etc. My great grandma use to spread it on toast as a treat. Bacon spread is not my cup of tea but no need to waste it! 2. In a bowl, mix together the cream cheese, ricotta, chives, bacon, parm, and S&P. If your mixture is too wet, add some bread crumbs. 3. Spoon a TSP of the mixture onto a sheet of pasta. Repeat this process, leaving about an inch between each dollop. 4. Use the egg wash to paint between the fillings. This will act like glue, keeping the raviolis from falling apart in the water. 5. This next part is tricky. It would work best if you were a octopus/person hybrid. Anyways... Take the other sheet of pasta and slowly lay it down on the sheet with the filling. As you pass each dollop of filling, use the side of your hand to press out the air. It should look like you are karate chopping the sheet of pasta. 6. Using your fingertips, carefully press out any remaining air around your filling. You want a good seal, with no air, because it will burst when it hits the boiling water. 7. Using a pizza wheel, kitchen knife, or ravioli stamp, cut out each, individual ravioli. If you do not have a stamp, use a fork, dusted with flour, to crimp the edges of each rav. 8. Boil a pot of water. Add a handful of salt to the water once it is boiling (think ocean water). 9. Dunk the littler raviolis into the water. Once they float to the top, let them cook for about 2 minutes. 10. Using your bacon pan, heat up the butter. When it starts to bubble, add the chopped up Thyme. 11. Take it off the heat and drizzle over the raviolis. Reflection TimeI absolutely dreaded making pasta this week. I have so much I need to do that I didn't want to spend time making ravioli. Once I got started, it was nice to zen out for a bit and just focus on cooking and not the million edTPA fears I have floating around in my head. If I was to adjust this recipe, I would add some sort of acid somewhere. Maybe in the sauce. It was very savory and needed something to cut through all the heavy flavors. My brother/taste-tester really loved this ravioli. He said this was my best pasta dough and the flavors were so crazy. I cannot believe this learning process has come to an end! I feel like I didn't get to answer all my questions but I did learn a lot. Next week is reflection time and I look forward looking back on my ravioli journey and sharing even more insights.
2 Comments
Sophia Monaco
4/5/2016 05:01:00 pm
Since breakfast is my favorite meal, I think these are my favorite ravioli that you created! I also love the fact that you literally invented it. The ingredients you used sound like a killer combination and I am sure they tasted amazing! The brown butter sauce sounds like a good choice for this dish. You can never go wrong with butter! Great post and I look forward to reading your reflection!
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Sarah Hunter
4/27/2016 01:41:35 pm
Breakfast ravioli?! What a cool idea! Your creativity with this project has been so cool to keep up with week to week. I feel like you've just grazed the surface of all the amazing raviolis you have the potential to make! I think this recipe was your most revolutionary yet. Really great stuff!
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