Impossibly light ravioli (+ Japan)
| March 17, 2011 | Posted by ameliaps under any season, Italia, Italian, italy, pasta and grains |
* Note: pardon the mess while I reconstruct my web site. What do you think so far (just hit the banner to see the home page)? Feedback is welcome! *
When catastrophic things happen, like the recent Japan earthquake, our thoughts inevitably go to our ephemeral life, here, now. I think they present a good reminder to be deeply appreciative for being here, for our small or quotidian now, for the little moments that represent life today. (btw, in case you want to help: Save the children; The American Red Cross; Global Giving; Doctors Without Borders; JASG).
These events remind of how transient we are, of the daily moments we give for granted, the ones we spend with our loved ones, especially those who live far away from us. Catastrophe shortens the distance from them, in a virtual correspondence of thoughts. Our connection is bolstered by the feeling of powerlessness that Nature and chance constantly remind us of.
We all float in space, a speck of sand in the middle of an intergalactic desert, at the mercy of the first black hole that comes around. And then there is the realization that this tiny small speck of sand -that is us- is incredibly lucky to be still floating around, a witness to the beauty of the planets and stars around it. Life is miraculous: not the way it ends, but the way it endures. Not the way it’s taken away, but the way it stays. It is tragic that those that are gone are gone, but, just like a star that has died centuries ago and is still visible to us today, light years away, those lives enlighten the ones that are here today and look up at the sky.
Naturally, my thoughts go to my family in Italy. They are far (precisely, 5,088.33 miles away) and, of course, I miss them. We also shared a similar experience with the tragic 1980 earthquake. And as I think of big events, my thoughts gravitate more naturally to our small, unassuming, missed daily connections…like making ravioli with my mother. Now that we are far apart I make these when I need a bite of home.
These ravioli are as delicate as a cloud, a pillow, a speck of dust whirling in space… The dough is so “impossibly light” because of the absence of eggs. The boiling water melts the flour and makes for a silky smooth texture. Once they are cooked, the filling fuses with the dough and the final results is almost like a new unity. Some people don’t even realize they are ravioli and mistake them for a unique gnocchi. Although, I have to say…the ones my mother makes are really special and I have not been able to master them as well as she does. She makes them so small, manages to always keep them whole, and her dough is paper thin, never breaks in the water. I promise myself to spend time with her learning how to perfect them next time I visit her in Italia. Booking my flight now for the summer…
Impossibly light ravioli
Serves 4
Dough:
2 cups flour
About 1 cups boiling water (see directions)
A pinch of salt
1 Tbsp butter (but lard is traditional…)
Filling:
4 eggs
1 cup grated Parmesan
½ cup ricotta
8 oz. mozzarella, diced small
Salt and pepper, TT
To finish: a light tomato sauce, more grated Parmesan, and some basil (optional)
Mound the flour and slowly pour the boiling water in the center, mixing with a fork until it half of the flour has absorbed it. Now add the salt and butter and continue mixing, adding more water IF needed until the dough is velvety smooth. Let it stand while you make the filling.
Mix all the filling ingredients together.
Roll the dough out on a floured surface into a thin sheet, with a rolling pin. On one half of the sheet, outline (that is mark but do not score) a few rounds with a cookie cutter of the size you prefer. Spoon some filing in each outlined round and cover with the other half of the dough, pressing the edges with your finger tips, to seal.
Use the same round cutter you used to outline to cut out the ravioli. Place them, one at a time, on a kitchen towel lined tray.
To cook them, drop them in a large pot of salted boiling water (you can place the whole towel in then remove). Boil briefly, until they surface and season with a light tomato sauce, a sprinkle of grated Parmesan and basil, if in season.
If you have any left over dough, you can roll it, and dice it into small gnocchi. They will be soft and fluffly. Ephemeral.
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These look too good to be true. I think you’ve already perfected them!!!
you are sweet…
Beautifully stated comments about Japan — and life!
The ravioli looks like a cloud that could just fly away.
they are like puffy clouds
Amelia, you’re una persona di nobili sentimenti. Our hearts are with the people of Japan.
I like the new web site, and those ravioli! Simple perfection! Any special flour, AP, 00, or semolina?
Grazie. You can use AP but if you can find 00 of course it’s what my mom would use!
Can’t wait to try that dough. The last time my boyfriend and I made eggless dough and we actually much preferred it, but the addition of butter sounds genius and the boiling water sounds interesting. Thanks for this, and for the lovely comments on Japan.
Used the dough to make fettucine…amazing! You’re right…super silky and it came out very smooth, not crinkly at all. Was a breeze to roll out too. Was so tasty with our creamy mushroom sauce I couldn’t even be bothered photographing. Thank you thank you! Am going to try with evol next time to see how it turns out.
Zo: so glad this worled out well for you! We do use extra virgin olive oil sometimes, but somehow butter makes it even silkier and does not come through in th flavor.
[...] will be minutes away the next time you want some. EDIT: Just discovered and made this super simple eggless pasta dough from Amelia at Z Tasty Life. I used 3/4c flour per person + 1/2c water to start with. Was a beauty [...]
Thanks for your referencing my dough on your ravioli post. Good ratio conversion for the flour and water!
Just found your blog, this post made my heart miss a few beats… beautiful text, amazing recipe, and gorgeous photos!
I am intrigued by the dough, with boiling water and butter – must make it soon.
Amelia, I’m going to make this dough tomorrow- I need to perfect an egg free pasta dough so I can make pasta for my niece and nephew who are allergic. I’m kind of nervous, but you make it look easy!!! If i weigh the flour will it be more accurate? Do you do grams?
Nicole: i actually don’t even measure it… i eye ball it because the humidity will change area by area. But if you feel more comfortable measuring here are the weights: 400 gr. flour, about 4 dl. boiling water, 1 Tbsp butter
This recipe looks great. I can’t wait to try it. May I ask what region in Italy this is this from?
Katia: This recipe is from the Campania region (Sorrento)