Sunday, November 11, 2007
Happy birthday tofu pumpkin ravioli!
I had a long awaited play date with Dave and Ana today and brought along a hand cranked pasta maker and a magical ravioli attachment.
I've been meaning to try the ravioli gadget for a long time, and since Dave was game and we knew Ana had a pumpkin, it was on. This attachment is an Italian wonder, and I bet someone thought of it one night while trying to sleep, but scheming about ravioli instead. It just slips onto the machine and after pasta strips have been rolled out, they're threaded into the top, filling is scooped on and then the crank is turned. The machine automatically fills and stamps the ravioli as they roll through.
I've made ravioli by hand before and have always just used semolina flour, salt and water for the dough. Today, however, I decided to try the dough recipe from Bryanna's Nonna's Italian Kitchen. Bryanna uses unbleached white flour, chickpea flour and salt. It made a great elastic, easy to handle dough, which did not gum at all after they were simmered. I wung the filling: sauted onions, parsley, garlic, walnuts, salt, ground coriander, cumin, Tony Chachere's and hot paprika pureed into tofu and freshly steamed pumpkin.
Thanks for the great photos, Dave!
If it looks like I'm delivering a baby in these pictures, that's how I felt. As Ana rotated the crank, Dave held the dough, and I got ready to catch the newly born raviolis, I swear my little Atlas Pasta Maker was crowning.