Tuesday, August 28, 2007

Sab's Zucchini Ravioli - translated from the original French version.

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Zucchini Ravioli for 4
Translated (as best I can) from Le Plaisir de Gourmandise. If it works, it's thanks to Sab, if it doesn't, I messed up on the translation.

For the ravioli pasta: 100g of flour for 1 egg (yes, that’s all!!! Multiply it for the number of people invited.). This amount serves 2-3 people.
Mix the egg and the flour well and you get a ball of dough that you pass many times through the pasta maker, making the opening thinner each time you pass it through.

For the stuffing: 1 courgette/zucchini, 3 portions of "vache qui rit", 3 portions of "kiri"
Cut the courgette in rounds and sauté with olive oil, salt and pepper. When they are cooked, coarsely chop them and mix with the cheeses. Do this step while the courgettes are hot, to facilitate the mixing. Set aside in the fridge.
Follow the original French version for photos of how to actually make the ravioli pouches.

For the cheese sauce: 1 portion of "vache qui rit", 1 portion of "kiri", 2 cups crème fraiche, 3 tbsp of grated parmesan.
Prepare the sauce at the last minute, just before serving and mix all the ingredients in one casserole and let it cook over a low heat. Add salt and pepper to taste.

For the presentation: Several slices of Parma ham quickly sautéed and crumbled, and cherry tomatoes.

Sab’s step-by-step pasta making : Pass the dough through the pasta machine 3 times (on the first setting).
Then continuing to reduce the size of the opening each time, pass the dough through about 7 times. It will become almost transparent and fine.
Don’t make it too thin or the stuffing will escape. Lay the dough on a flat surfaceand cut it into 2 bands of equal length. On one band, place small spoonfuls of refrigerated stuffing. You can refrigerate the unused portion between steps. Moisten the dough around the stuffing with a little water. Place the second band of dough covering the stuffing, pressing around the stuffing so the two sheets of dough stick together well. Proceed to cut squares of ravioli with a special cutting wheel.
After cutting the ravioli, place the squares in a casserole.

To cook the ravioli, bring a large pot of salted water to a boil and drop the ravioli in. They take about 10 minutes to cook. Once they are ready, remove them with a slotted spoon and drain well.

Make the sauce and add the pieces of Parma ham to the pan.
Put the ravioli on plates, top with sauce and ham and a little cherry tomato, sprinkle with grated parmesan cheese and serve at once. And as they say in French...Voila!

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