Garlic, Lemon, Pepper Ravioli

I love homemade ravioli...

Garlic, Lemon, Pepper Ravioli

6 servings

For pasta dough:
1 cup unbleached all-purpose flour
1/8 teaspoon kosher salt
6 large fresh egg yolks
Semolina or cornmeal for dusting

For filling:
1 ½ cups fresh homemade ricotta cheese (made with lemon juice)*
1/3 cup (1 ounce) freshly grated Parmesan cheese
8 cloves garlic, finely chopped
¼ teaspoon freshly ground black pepper
1/2 cup fresh herbs (basil, parsley, thyme, rosemary), chopped
¼ teaspoon kosher salt
1 egg, optional

1 yolk, for egg wash

1. Put flour and salt in a large bowl. Add yolks, and use a fork to mix them into the flour. Turn dough out onto a floured surface, and knead for about 8 minutes or until dough is smooth. Add up to 2 tablespoons more flour if dough seems sticky. Knead dough a few times by hand to form an elastic ball, wrap it in plastic, and let rest for a half-hour to allow the gluten to relax.
2. Stir together all ingredients for filling.
3. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it out until 1/8 thick.
4. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of filling about 1½-inches apart  on half the sheet of pasta, starting from about 1 inch from edge of one length of dough. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal with your fingers. Use a crimped pasta wheel cutter (or press down with blade of a serrated knife) to slice through dough halfway between each scoop of filling, then trim edges to create 2-inch squares. Press edges to seal completely. Dust finished ravioli with semolina or cornmeal. Cover with a kitchen towel and refrigerate for up to 1 day if not using immediately.
5. To cook ravioli, bring a large pot of salted water to a boil. Add ravioli and cook just until very al dente, about 2 to 3 minutes. Use a slotted spoon or skimmer to scoop ravioli into a colander. Measure 2/3 cup pasta cooking water and gradually whisk it into butter sauce until it is smooth and creamy. Add ravioli, toss to coat with sauce, and simmer for 1 minute. Serve immediately, passing more Parmesan cheese at the table.

Carrots

Temperatures here have been about freezing at night.

Harvest: 16 ox heart carrots, 1 delicata winter squash.

Uchiki Kuri Winter Squash

Excited to try these!

Harvest: 2 uchiki kuri winter squash.

Three Tomatoes

Expecting a cold front today.

Harvest: three lemon boy tomato.

More Tomatoes

Harvest: 26 yellow pear tomatoes and 20 red grape tomatoes.

Yummy Harvest

Harvest: 14 yellow pear tomatoes, 1 red grape tomato, 6oz kale, 6oz arugula, 1 burgess butter cup winter squash, and 1 baby oxheart carrot.

winter squash

Finally, some winter squash!

Harvest: 2 delicata winter squash. 1 very small uchiki kuri winter squash, 1 burgess butter cup winter squash.

One tomato

Harvest: one lemon boy tomato.

Wild green onions

Mmmm wild onions all over the yard.

Harvest: 3 oz wild green onions, 2oz green deer tongue lettuce, 2 baby oxheart carrots, and 6 yellow pear tomatoes.

Kale Harvest

Harvest: 6oz kale and 2oz deer tongue lettuce.

Mmm...Garlic

Planted the rest of the garlic today: georgian crystal, georgian fire, polish red, and german red.

Harvest: 12 radishes.

First Frost

Last night was predicted to be the first frost of the fall. Assessing the damage today....

And planting garlic...

Harvest: 1 purple beauty sweet pepper, 14 yellow pear tomatoes, and 2 lemon boy tomatoes.

A few more tomatoes

Harvest: 4 yellow pear tomatoes.

3 yellow pear tomatoes

Harvest: 3 yellow pear tomatoes.

Last of the Tomatoes

The tomatoes are almost done for the season.

Harvest: 3 lemon boy tomatoes and 1oz mibuna asian mustard greens.

More Tomatoes

Harvest: 3 lemon boy tomatoes and 5 yellow pear tomatoes.

Stir Fry on Fried Chinese Cake Noodles

Made cake noodles today with greens harvested from the garden.

Stir Fry on Fried Chinese Cake Noodles

noodles
3 tablespoons cooking oil
1 tablespoons ginger, minced
1 tablespoons garlic, minced
2 tablespoons cooking oil
1 lb chicken thighs, skinned, deboned and diced
1/2 lb cooked shrimp
1 cup straw mushrooms
1/2 lb sugar snap peas, cleaned (or other vegetables)
3 tablespoons oyster sauce
1 teaspoon sugar
1 1/4 cups chicken broth
2 tbs cornstarch to taste
salt and pepper

1. Cook noodles till just barely al dente.


2. Stir fry ginger and garlic in cooking oil.


3. Season chicken with salt and pepper.


4. Fry chicken with ginger and garlic, continue to cook until chicken is brown.


5. While chicken cooks, heat 1.5 tablespoons oil over medium-high to high heat in a separate skillet. Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil and brown (another 3 minutes)


6. Add mushrooms and sugar snap peas to the chicken. Then add 1/2 cup chicken stock, oyster sauce, and sugar.


7. Mix cornstarch with remaining 1 cup chicken broth separately and add to stir-fry mixture.


8. Cook until the mixture begins to thicken, then add shrimp. When shrimp is heated through, server over noodles.

Harvest: 3 baby oxheart carrots, 4oz of red russian kale, and 4oz of mibuna asian mustard greens

A Few Good Tomatoes

Harvest: 2 lemon boy tomatoes, 2 red grape tomatoes, and 5 yellow pear tomatoes.

First Frost

Just heard on that the first frost could happen this week. Hope some of my summer vegetables make it...

Harvest: 10 yellow pear tomatoes.

Homegrown Vegetables

Garden looks good. Very lush. I feel lucky to eat fresh homegrown vegetables.

Harvest: 1 lemon boy tomato, 11 yellow pear tomatoes, 1 bambino hybrid eggplant, 1 scarlet globe radish, 4oz of red russian kale, and 10oz mix of mibuna asian mustard greens, deer tongue lettuce, tom thumb lettuce, and arugula.