Hello All,

So we’ve found out that we have a lot more fun making our zine instead of actually writing blogs… it’s only $5, and we did a lot of work on it so please consider purchasing it through paypal, etsy, or directly from us… if you know us :).
Now to the recipes…
Caramelized Leek and Ricotta Ravioli
1 leek
4 cloves garlic
Olive Oil
Salt
Pepper
Sugar
1 Egg
15 oz. Ricotta cheese
1/2 cup frozen shelled english peas, defrosted
Couple of packages of fresh lasagna sheets (or make your own thin pasta dough)
Cut off the ends of the leek, and cut into quarters lengthwise. Cut each quarter into thin slices, and float in a bowl of water. This is how you clean the leeks from the dirt. When the leek slices are in the water, separate the layers from one another. When all the dirt has sunk to the bottom, take out the leek slices and dry them on a towel.
Heat a medium-sized pan and then add the leeks. Begin to wilt them and as they start to break down, add salt and pepper to taste and a pinch of sugar. Then add a few tablespoons of olive oil to the pan and cook down the leeks until they look like caramelized onions. Allow the leeks to cool.
In the meantime, combine the ricotta, egg, and four cloves of garlic (minced) in a bowl. When the leeks have cooled, add them to the ricotta mixture, and then add the peas.
I used fresh lasagna sheets from Whole Foods, if you live in the Bay Area, Berkeley Bowl also carries fresh lasagna noodles. To make the same kind of raviolis that I made, you’ll need half of a lasagna sheet (for a 2/5″ x 1.5″ ravioli).
Put a generous teaspoon in the center of a pasta sheet, and brush the edges with water, fold the pasta sheet in half, and press down to seal, try to get out any air bubbles.
Cook in well-salted boiling water until the ravioli float to the top and are al dente (5-7 minutes).
Serve with broccoli pesto and parmesan cheese.
Broccoli Pesto
4-5 Pieces of par-cooked broccoli
8+ leaves of fresh basil
5 leaves of fresh sage
1 clove of garlic
1/8 cup parmesan cheese
1 Tablespoon butter
Olive oil (roughly 3-5 tablespoons)
Combine all ingredients (except the olive oil), make sure the basil and sage do not have stems, in a food processor, and blend while adding olive oil. Serve on a melting pat of butter on top of the ravioli (or other pasta).
Love and Happy Spatulas,
Alyssa
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