11 July 2008
Arugula ravioli and gorgonzola cream sauce
I'm a jerk. As you can see above, I completely forgot to take pictures of this dish, despite the fact that I made it special for the husband on our six month wedding anniversary last week (cheesy, yes. fun, yes.). I got some awesome (read: AWESOME) arugula at the farmers market that was more fragrant than any arugula I have ever encountered, and I needed something to make that was more substantial than peppery arugula on a chicken sandwich, so I made arugula ravioli. Yum! I must say that the arugula lost much of its peppery flair during the cooking process but the zing was slightly recognizable. Would I make this again? Maybe if I found extremely fresh, locally grown arugula again in the near future. Do I desperately want to make my own ravioli dough? Absolutely. Until I fork over the dough for making the dough, I will have to settle for wonton wrappers, which unfortunately have a tendency to break apart during the cooking process. One alteration to that process seemed to work pretty well--I sort of half steamed the wontons with the steamer insert on my giant pasta cooker. I half submerged and half steamed the ravioli, and it seemed to help keep the bulk of the ravioli fully intact.
2 tablespoons olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
8 ounces arugula, washed, dried, coarse stems removed and coarsely chopped
3 tablespoons breadcrumbs measured from 2 slices or one half of a roll, pulsed in the food processor until reduced to soft crumbs (I used bakery wheat bread for this step)
1/3 cup finely grated Romano cheese
Salt and pepper to taste
1 egg yolk (reserve egg white for sealing)
1 half-batch of fresh pasta–or–1 package of wonton wrappers
1 egg white beaten with two tablespoons of water to seal ravioli
To Make Filling
Heat olive oil in a large pan at medium heat. Saute shallots and garlic for 7 to 10 minutes, until they are soft and translucent, but not brown. Add arugula, turning and stirring it frequently, until it has cooked down, its water has largely evaporated but it hasn’t lost it’s color — about 3 to 5 minutes. Let mixture cool, then add bread crumbs and Romano cheese. Taste filling and season it as needed with salt and pepper. Add the egg yolk, stirring mixture until combined. Set aside.
To Make Ravioli From Wonton Wrappers
Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling.
Cooking time will vary, depending on the thickness of your dough.