Sunday 29 January 2012

I Miei Ravioli Di Sogno (My wonderful ravioli filled with prawns and fresh basil)





Today I felt really creative! I wanted to invent, create a new pasta dish that no one had made before! Could I do that? I am not a natural pasta maker, as my pasta usually comes out of a packet and, when my mum used to make orecchiette or cavatelli, I would sit next to her and use pasta dough to make snails and crocodiles out of it! I never wanted to learn!
But the dough smelt fresh and good and I would eat it, when I thought my mum couldn't see me! She had eyes everywhere, and regularly, I got told off, but with a smile...
My recipe, you won't find in any book, as it's "MINE!" and I'm very proud of it, as the flavours are well balanced and so are the textures. The flavour of my dish is ABSOLUTELY FABULOUS and I'm very proud of it!


I Miei Ravioli Di Sogno
( My Gorgeous Prawn and Basil Filled Ravioli
with a Basil and Chilli Oil)
Ingredients:
Serves 4

250 g plain (all purpose flour)
2 eggs
pinch of salt
warm water
16 peeled prawns (shrimps)
2 tbsp olive oil
handful fresh basil
handful fresh rocket
1 cloves garlic
few slices red chilli (optional)
salt
pepper
Pecorino cheese
For the Chilli Oil Sauce:
4 tbsp olive oil
1 clove garlic
some red chilli
2 handfuls mixed
rocket and basil
Generous grating of Pecorino Romano Cheese
salt
pepper


I began my "adventure" by making my pasta dough. I made mine by hand, because I am very lazy when it comes to using machines. I made a well in my flour and added my eggs, some salt and enough water to make a firm, but soft dough.





And I almost forgot the eggs! If you have a mixer, you can just throw the ingredients in and switch on to mix till you have a soft dough.





I covered my your dough and left  it to rest for 30 minutes.
In the meantime...
I took 16 prawns, a few extras, to use as garnish. I put a couple of glugs of olive oil in a frying pan. When hot, I added  1 clove of finely chopped garlic and some chilli pepper (this is optional, but I LOVE IT!)
When the garlic turned a lovely golden colour, I added my prawns (shrimps) and cooked until they turned a sort of pinky orangey colour. At this point, I added two handfuls of rocket and fresh basil. I quickly stirred and turned off.




I was now ready to make my ravioli. I rolled  out my pasta dough, making sure my pasta sheet wasas thin as paper ( it really wasn't, but don't tell anyone!)
I didn't use my Nonna Papera (pasta machine) so my dough was slightly thicker than I wanted it to be!





Anyway! I cut 16 pasta circles using a big glass (About 2 1/2'' diameter- 6 cm)
and placed one prawn and some basil, plus a small piece of chilli pepper in the middle of it. I then wet the edge of my pasta circle with water, placed another round over the top and sealed, all the way round, by pressing with a fork. They looked very pretty!






I only made eight ravioli and froze the rest of my dough, but my recipe will make 16!
As you normally do, I cooked my ravioli in boiling salted water, then drained and poured my pasta in the pan where the prawns had been cooked.





I added another very generous handful of rocket and basil, plenty of grated Pecorino cheese, pepper and more chilli pepper, as I love it so (did you know you can buy chilli pepper flavoured chocolate?) and a small cup of the water in which my pasta was cooked.





I stirred very proudly as the aroma told me I was onto a winner, then grated a lot of Pecorino over my dish (I find that it goes well with some fish dishes, as it's pungent, strange enough!)


I served my lovely dish, tasted it and felt very proud of myself!

37 comments:

  1. Dear Anna this has made my mouth water. Would love to come to supper at your house - looks delicious.

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  2. Thank you, Rosemary. Yes... it was quite delicious and just different for having a whole prawn as filling, rather than almost mushy "stuff." Simple food, made using four or five ingredients in the right combination is always a formula for success! It's what makes Italian food healthy and delicious.

    BUONA NOTTE!

    ANNA

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  3. my dear anna i have an award for you!!
    http://artnouveaucom.blogspot.com/

    ReplyDelete
    Replies
    1. Ciao and thank you very very much for the award! I am so pleased you chose me amongst those you thought deserved it! I will post it in a couple of days, when this post has been "digested"

      Please give a big kiss to Athens, as I love it and I love everything Greek. The music of Mikis Theodorakis (what a man!) makes me dream. I play it in the car on cold Winter's mornings, as it fills me with sun, light, joy and wonderful feelings.

      I have been to Greece several times and I can't wait to take my husband there!

      GRAZIE!

      ANNA
      x

      Delete
  4. Hi Anna,

    This looks amazing! I'll bet the pasta melts in your mouth. What a great recipe. You definitly should be proud of this one! You've got a winning combination!

    What time is dinner? : )

    Danielle

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    Replies
    1. Hello, Danielle! Yes, the dish was absolutely fantastic and original... to die for! Next time, like I said, I will use the machine, to make the pasta layers much thinner. The flavours were all there... like eating music!

      Dinner is about two hours away and today is another day! Today we have Bucatini (spaghetti with a whole running throgh them) cooked with green beans,in the same pot, drained and served with a garlic and tomato sauce and lots of Pecorino cheese! A classic dish....

      CIAO

      ANNA

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  5. My ravioli always come apart in the pan, I don't know why I don't seem to be able to stick them together properly! But fresh pasta is divine :)

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    Replies
    1. Rachel, I am not an expert pasta maker, but I have made ravioli twice and both times they didn't split. I only put some water round the edges of the base, then pressed down, and did the same with the help of the prongs on a fork, all the way round. You must be sure there is no flour on the dough, as this will prevent the two pasta circles, or square from joining up.

      Fresh pasta is divine! In Italy there are places called pastifici where they make fresh pasta, using machines, which is almost as good as homemade! Their orecchiette are delicious!

      Nice to meet you, Rachel!

      ANNA

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  6. You sure tempt me with these delicious Italian dishes! Fresh pasta is divine!!!

    Kristin xoxo

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    Replies
    1. Hi Kristin! Thank you for the lovely comment and "reflection" on pasta: it's the best food in the world, no doubt about that and we all love it!

      Have a good day!

      ANNA
      xx

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  7. chebbbbbuoniiii devono essere, io amo i ravioli specie quelli semplici che mi ha insegnato mia mamma con solo ricotta, uovo prezzemolo parmiggiano, sale pepe e conditi con semplice sugo di pomodoro. Certo che guardare il tuo blog poco prima di cucinare ispira...però mi mancano i gamberi.Una volta ho provato a farli col ripieno tritato e con cernia o dentice ma mio marito non li ha graditi...solo la fatica per farli. Lui non ama tanto il pesce però ha imparato a mangiare le vongole, le alici fritte, le orate al forno, il fritto di calamari e gamberi però dipende dal momento...è un pò difficile come gusti...che fatica cucinare per lui, io mangio di tutto. Brava Anna le foto danno tanto l'idea della cosa buona. A presto Patty

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    Replies
    1. Hey, Patty... ciao, come va? Patty, mia madre non ha mai fatto ravioli. A casa li si comprava dal pastificio e li si mangiava conditi con sugo di pomodoro. Sai, Patty, a me non piace tanto la pasta ripiena di ricotta, ma so che dalle vostre parti se ne fa un grande uso, per piatti salati, quindi rispetto le vostre tradizioni. Trovo che la ricotta renda i piatti un po` pesantucci.

      Senti, ma perche` non puoi comprare i gamberi? Non li trovi lassu`, dove vivi? Peccato... Sai, io e mio marito abbiamo un ristorante, qua vicino, che e` anche un pub e hotel molto bello, in riva a un fiume, dove ci rechiamo spesso e, non ti nascondo: fanno i calamari piu` buoni che abbia mai mangiato. Mio marito ha doppia nazionalita` e cittdinanza: americano per madre e italiano per madre, e proviene proprio, come te, dalla provincia di Salerno. Ci piacciono le stesse cose e lui adora tutti i piatti di cucina barese che gli preparo. Adora tutto il pesce, e un po` di tutto. E sa fare una parmigiana italo-americana, un po` diversa da quella italiana, ma buona! Io sono aperta a tutto e cucino di tutto, incluso indiano, cinese, greco. Il cibo francese, pero` non mi va: non e` salutare, e` pesante e non mi attrae (pero` faccio una buona Tarte Tatin e la Creme Brulee e` il mio dolce preferito!)

      Ora che ti ho scritto un bel testamento, Patty, ti saluto, ringraziandoti per il contributo. E su, ritorna, che mi fai scrivere in italiano, qui sul mio blog!

      Ti saluto con affetto. Il 27 marzo partiremo per l'Italia e ci resteremo per una decina di giorni. Trascorreremo un po` di tempo nella nostra casa cilentana. Postero` delle immagini al mio ritorno! Pero` non sentirti troppo nostalgica, perche` so che ti manca!

      CIAO CIAO!

      ANNA

      xx

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  8. Hello lovely Anna, very well done, creating your own recipe from scratch! I wish I could pop over for supper, they look heavenly!

    Many thanks for your sweet comments. I just love the fact that you fully embrace all my madness! Ciao Linda x

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    Replies
    1. "Though this be madness, yet there is method in't" said Lord Polonius in Shakespeare's Othello.
      I am more than happy to embrace madness and eccentricity because I know there is always a reason for it. And... what do we live for? Just to be "square" normal, all the same, like a little army? Who wants to conform? I love your little "madness" as you call it and I will always be happy to go along with it! It's clean, harmell fun, Linda! I so loved the weekend in France and Helen's masked ball! It's great stuff! Though Helen says she never heard the "song" of the mermaids! I have! Have you Linda? Homer was always such a great influence on me!(Who's the mad one, now?)

      You're a fun person and I love that!

      XX

      ANNA

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    2. PS: I don't meam Homer Simpson, of course!

      ANNA
      x

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    3. Hello Anna, my mum always loved this Yorkshire saying 'all's queer except me and thee, and even thee's a bit queer!' (Queer meaning odd).Is the 'song of the mermaids' to do with Naples? I have never read Homer.

      To be able to laugh, especially at yourself is a great gift, is it not? Much love to you, this chilly February, Linda x

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  9. Anna...you are incredible...I would love to make this! My mouth is watering at my desk! xx

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    Replies
    1. Then you must make it! I don't think it would be wise for you to involve your beautiful cats in the process, as they might pinch the main ingredient! Let them have a little taste, when it's ready!

      Always like getting your lovely comments!

      ANNA

      xx

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  10. Oh Anna! Are you the new Jamie Oliver???? These look gorgeous and they must taste like heaven! I am trying to catch up with your recipes but somehow I am always behind... first I will try the peppers you suggested in your post of Dolce & Gabbana Eat your Heart Out! Peperoni Ripieni Aromatici- Mozzarella Filled Peppers!!!! (Proof to follow!) You should make a cookery book that we can all buy and I would like one with your signature so I can show off!!!
    Thanks for your lovely comment today. I look happy don't I? And yes I am in general a positive person. The whole family is. We often get compliments for being happy. So that's a great gift in life. I thoroughly enjoyed London but I must say after all that hustle bustle I am also glad to be back in Berne. Here everything is a bit slower. Swiss are not used to big places. I'll post about the visit asap. I hope you are well and I am looking forward to the next food sin you will publish... BIG MASSIVE HUGS BACK! Christa

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    Replies
    1. Dear Christa...
      I always love your comments and also love the emails with pics! You are right: big cities are beautiful, but just for two or three days, then you want to go back to a different, somehow slower pace. I love London, but just for a short time. Paris... same!

      Christa... I am not the new Jamie Oliver: he his the new Anna! Though, I do love him and I love the way he handles food and I SO LOVE the way he loves Italy, and I love it when he says he wishes he had been born Italian. He is a truly great chap and a fantastic cook. And I love the fact he loves Italian food, too, but... wow... I love to love! I still wouldn't eat pasta cooked in his reataurant, as I only eat Italian food in Italian restaurants in Italy, or at home. Second best, especially when it comes to pasta isn't good enough! There you are! When it comes to our food, us Italian have very high standards, as you can see. Pasta has to be perfect or... we won't touch it!

      Christa, I would so love to have that book published and I would so love to work for TV, as I'm not shy, but I somehow feel I am missing the boat, and also I have other important thing to resolve. But it would be lobely...

      I truly love food... I love the way it tastes, but, more than anything I LOVE the way it looks! Cooking for my blog and taking photos for my blog, to me, is an extremely creative experience. I love creating food which looks beautiful.

      And... thank you so much, Christa, for all your kind comments and yes... you do have a very beautiful, sweet face and smile. I wish you lived next door!

      Tanti abbracci e buona notte...

      ANNA

      xxxx

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  11. Hi Anna, this dish looks and sounds amazing, and I love your clear, precise instructions which tell you exactly how to do it!
    Although I cook a lot, usually making things intuitively as I like to try my own recipes, I have never actually made my own pasta dough, and I have a pasta machine for rolling it which I have never used!
    Reading your post makes me feel I want to have a go!
    How long do you cook the pasta for - just a few minutes like cooking fresh bought tortelloni or similar?
    I do feel inspired by this Anna, thank you fro sharing it and well done!

    Gill xx

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    Replies
    1. Hi!

      And thanks for the truly constructive comment! You should have a go at making pasta! Like I keep saying: I am not a pasta maker, but I like to try, give it a go, and, like you, I like to create my own stuff! My mother never made ravioli ( but my brother does... he's quite the CHEF, though he works in a medical environment!)

      I couldn't give you a set cooking time, as it very much depends on the thickness of your pasta. I would say about ten minutes. The secret is in tasting your food, while it cooks. If you think it's done and you like it... that's the time to stop the cooking process! This is what I always do: I taste my food, as it cooks.

      Don't base your fresh pasta cooking times on the "fresh" pasta you buy in supermarkets abroad (the stuff in Italian supermarkets and pastifici is good!) Very often (and I am talking Pasta R..a") it doesn't even resemble the real thing, it's too thin, slippery... wrong texture and flavour and so yellow! I have bought "ravioli" and "tortellini" in England, which fell apart once placed in hot water. That particular brand I mentioned is the worst!

      But I'm really not an expert: just an ex consumer!

      Thank you for your comment and sorry if I always write too much!

      Buona giornata!

      ANNA
      x

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  12. Anna, to think I nearly missed this! Truly scrumptious! You are so clever. Life is very hectic just now but reading your wonderful recipes slows me down and makes me happy! Jane xx

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    1. Hi Jane!

      I know what you are saying: I am very busy, too! I will shortly start teaching one of my (accredited) Italian Language courses, possibly some workshops, too, on top of my other job and being on a course myself! Plus... home and family!

      After Easter, I would also like to "pick up" my French, again, and a bit of Spanish.

      For now, I am focusing on going home to italy just before Easter. I'm so looking forward to it! And buying delicious goodies to bring back! I will go to a few markets and buy every vegetable I fancy and fish, cheese... I just can't wait! And I'll take my camera...

      I am glad my blog makes you happy! I try to make it "solare" as they say in Italy: sunny and warm. When I look at the images, I feel happy, too!

      And now... I must start my day (off)

      Lots to do!

      Hugs

      ANNA

      xx

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  13. Hello lovely Anna, many thanks for your comments, you are so very kind. It was lovely to hear of your favourite places around you. I have been to Norfolk, but it was when I was in my late teens, so I don't really remember names or anything, but I liked it and remember being very impressed with the red stone and grey flint houses. I remember going to a great old pub called 'The Ship Inn'.Norwich was a great city I remember too, but very, very busy! Wishing you a lovely weekend, love Linda x

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  14. Thank you, Linda! Reading your posts is always a pleasure! Yes, Norwich is a great city! I love The Lanes, the old part: so many shops and "eating holes!" so many interesting people! It's a very busy place, full of life and students (UEA) I like it!

    Good night... I'm off to bed! My love to Ireland... and you!

    ANNA
    xx

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  15. Like all your wonderful recipies Anna.. this one looks fantastic.
    You are indeed a genious with your recipies and cooking..
    I feel like i could just take one of the prawn ravioli from the photo and have it with a glass of wine..
    The Italians certainly do know how to cook and serve delicious foods.
    When my family are together again.. it will be the stuffed peppers..and now this scrumtious ravioli..

    superb.

    kind regards Anna,
    val

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  16. Dar Val,

    Thank you for visiting. I am not going to be modest: Italian food is gorgeous and the food of my native region has once again been recognized has being the healthiests dite in the world! I hope that, like Christa, you will try some of my recipes. She's so sweet: she tries my recipes, takes photos of the food and then shows me them!

    Val, I keep trying to comment on your blog, but my comments disappear. Last time I looked, I wasn't even listed amongst your followers, so I rejoined. Please don't think I don't contribute, as I do, but once posted, my comments disappear!

    Off to bed, now!

    BUONA NOTTE!

    ABBRACCI

    ANNA

    xx

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  17. Hi Anna,

    Thank you for your kind comment on my blog. I enjoyed it very much. The food on your blog looks absolutely delicious. Wish I could come along and taste that ravioli :-)!

    Happy weekend & enjoy the snow!

    Madelief x

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  18. The cups and saucers are really gorgeous and I, too, like to go round little antique shops, looking for nice ones. My husband knows my weekness and buys me whole sets! And I love them all, but I'm running out of space!

    I enjoy my blog, though I'm a bit busy, at the moment. I'm glad you like it, too!

    A kiss to Holland from me (I hope I got the country right! I've been there: very nice place! I have a lot of white and blue China in my bedroom)

    ANNA
    x

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  19. Dear Anna,

    Please accept my apologies for my blogging mix ups. I think now i am on the right track.
    Agree Anna,, i love italian food, and the Italians. A happy people.
    I am following you.
    send baci..
    xx
    val
    http://valerietilston59.blogspot.com/.. hope to see you there Anna..

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  20. Dear Val,

    I tried that address, but nothing comes up, plus there don't seem to be any posts in your old blog. Am I the only one experiencing this? I love your sweet comments, Val, and I wish I could do the same for you!

    ABBRACCI DA

    ANNA

    XXX

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  21. It is a bitterly cold day here in Italy so I am staying warm and cosy by the fire and catching up on my blog reading, found some lovely recipes here to entice me. I had no idea till reading a comment on Linda's blog that you were in the Norfolk area! We have many fond memories of holidays in that area and were in Suffolk just last month!

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    1. Ciao Lindy! Good to see you back! Norfolk is covered in deep snow today. The birds are so shocked they haven't even realized my cherry tree is laden with food for them!

      Yes, Lindy, I live near Norwich "A FINE CITY" as the welcome sign says, in Broadland, not too far from Coltishall (fantastic spot!) Wroxham and Horning. I also live near the Queen's residence Sandringham House, which I visited a couple of times. Very nice... makes you feel sick!

      I think I'm lucky, as I have the best of two worlds. I just wish Stansted Airport were a little bit closer, as we go to Italy, quite a lot. Suffolk... not too far from here is a gorgeous county, too!

      Today I made Ragu` alla Genovese, and took pics. I'll be posting between today and tomorrow, so watch out for my next post!

      BUONA SERATA CON LA NEVE!

      ANNA

      xx

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  22. Hi anna, this ravioli with prawns looks like very good; I can try to do them. By the way your flower bulbs you are right but most of all I like your hydrangea. Share some photo or not? happy week end!!!! Francesca

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    1. Francesca, se decidi di provarli, assicurati che la pasta sia molto, molto sottile. Le mie ortensie fioriranno in estate e certamente te le mostrerò.

      HAPPY WEEKEND TO YOU, TOO!

      ANNA

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