Hello, I am back. On the blog and back from Poland, where I was celebrating my sister’s birthday and stuffing my face with the most amazing bread.
Although it was my sister’s birthday, I came back with gifts. One of them was a pasta machine which I am in love with. What can I say, it’s shiny and I am close to ‘putting it on the mantle at home with the Virgin Mary, a glass of wine, and a dollar bill next to it’.
So obviously I had to make ravioli. I haven’t upgraded yet to the fancy, fun cutting thingy, so I cut the dough using the knife. The only problem was, it took ages to fiddle with the little bastards, so I had to find the solution – bigger, better ravioli. You make them in seconds and then eat five of them and you are done. What can I say, I am a busy woman, I don’t have time to fiddle with little things.
Spinach and Ricotta Ravioli with Sage and Butter:
For the dough:
2 cups 00 graded flout with semolina
1 tbsp olive oil
pinch of salt
1/3 cup of water
For the stuffing:
juice of 1/2 lemon
1/2 tsp nutmeg
pinch of salt and pepper
Plus olive oil, butter and fresh sage
- Start by making the dough. Put flour in a big bowl, make a well in the middle, crack one egg,olive oil and splash of water and start combining it together. The amount of water you need to add depends on humidity on that day, sometimes you need less, sometimes more. The dough should be smooth, not to wet and not to dry. Start kneading until it becomes smooth and silky. Wrap it in a cling foil and leave in a fridge for 30 min.
- Make the filling. Wilt the spinach, add ricotta and nutmeg, salt and pepper to taste and juice of half a lemon. Mix well. Leave it to cool.
- Take the dough out of the fridge. Cut into 3 pieces. Take one and make sure the others are covered with dump cloth so the dough won’t get dry. Flatten your dough, set the machine on 8, dust the surface with flour and start rolling the dough through the machine. Do it again changing the setting on the machine. Once you hit 2, and roll the dough through, it will be perfect for ravioli. You will need to dust the dough every time you roll it out.
- Start boiling salted water in a big pan. Cut squares out of your dough. Put the stuffing in the middle, cover with another square, pinch ends together (if you are worried they won’t stick together, dump the edge with a bit of water before pinching). Cook in a boiling water for 2-3 minutes (they will come to the surface when they are done).
- Once the ravioli are cooked, take them out, rinse with cold water. Make another batch. Once you are done, heat olive oil and a knob of butter in a frying pan. Add julienned sage and ravioli. Fry in batches gently, just to warm them up, not to make them too crispy.
- Serve with toasted pine nuts and veggie parmesan.
There is a new TV series I am itching to tell you about.
I started watching it before I went away and I was enchanted. It had me at ‘hello’ which was the opening credits. Maybe because it had some Michelangelo visual references and a new song by David Bowie. And it was before ‘Black Star’ was released.
I had to admit, I was always a big fan of Bowie. When I was a teenager I had a little David Bowie Shrine in my room. Ask my sister. Once she took a very tasteful picture of me in front of it, which visually slightly resembled Goya’s painting. I would share it with you, but all my pictures are in the basement of my friend’s parent’s house (long story, I moved around a lot).
So when I heard this haunting and atmospheric song, I was hooked.
The story starts with the diamond heist. But it’s not about the heist. It gets more complex, involving stories of different people, countries, their past, Balkan war, all of it somehow connected and nothing is what it seems at first. What I also love about it, is a really good acting and the fact that the characters speak in their language. I just simply despise English speaking films in which people speak in English even if they are Italian, only with the Italian accent. It’s ridiculous and makes the protagonists unbelievable. In ‘Last Panthers’ Serbs and French speak their mother tongue which makes the story flow in a believable, authentic way. As I said, I’m hooked, can’t wait for more.