Here is something that costs more time than money and is sooo good â homemade ravioli.
Start with some greens. These are the leaf part of Swiss chard but you could also use spinach. Wash them and then wilt them down. The volume will greatly reduce.
For the pasta part, you will need flour and eggs. I started with one egg, thinking, “I don’t want to stand here making ravioli all day”, even though I know you need an egg per person. After I started rolling it out I realized I really needed the two eggs (a hungry man coming home from work and a hungry woman coming in from the garden), so I mixed up another batch. Work in as much flour as you can and still have a dough that will roll out. It will be easier to roll out if you let it sit a bit while you do the stuffing.
You will need some leftover meat. This was veal with carrots. The general rule of thumb is two parts greens to one part leftover meat.
Add the greens, an egg, salt and pepper, and whiz it up in the blender.
I wanted to use a little gadget that I have to make these. It is round and folds to squeeze in half. If you don’t have one of these, but want this shape, you can cut out the rounds with a small cookie cutter or glass, fold, and crimp with a fork.
Always think SMALL as you are doing this. Roll out the dough as thin as you can. Cut the rounds. Use a scant Â½ teaspoonful of stuffing. (These will swell when cooked. This is the voice of experience. The first time we made ravioli, three of them filled a plate and made a meal.) Brush lightly around the edge with water, using a pastry brush, so that it will stick together. Fold and seal. Use plenty of flour on the work surface.
A more traditional way of forming the ravioli is to make strips about 1 Â½ inches wide, place the dots of stuffing (remember small), brush with water around edges and in between the blobs, fold, seal and cut apart with a ravioli cutter. This is like a small pizza wheel with zig-zags.
Boil up a large amount of water. Add salt. Gently throw in the raviolis. Stir gently so they don’t stick together. When they float they are done al dente. I drained them and put them back in the pot, then drizzled with olive oil so they wouldn’t stick. I did a very simple sauce by opening a carton of tomato purÃ©e and adding two basil-garlic cubes. Grate some cheese and serve.
From when I came in the house with the greens to when I put the first ravioli in my mouth took 1 Â¾ hours. Allow more time if you do this with children. After this, you will realize that the ones that come in cans shouldn’t be called by the same name.