Friday, August 1, 2008

Roasted Garlic and Sausage Ravioli

The boys finished their first block of swimming lessons today at the YMCA and graduated up to the next level. Son #1 is now a Seal (up from Otter), and Son #2 is now a Floater. I can think of at least two things wrong with that name. Now, on to the food! I know this is going to sound insane coming from the guy who makes his own phyllo dough and puff pastry, but I don't think I have the patience for ravioli. It was so time consuming and finicky that it drove me to the brink of insanity. In fact, I kept making bigger and bigger ravioli just so I could use up the filling faster. That being said, the filling itself was really, really, good, and I plan to use it for homemade cannelloni in the very near future.


INGREDIENTS
Makes about 24 ravioli
- 6 cloves garlic, skins on
- 1/2 recipe vegan sausage, shaped into one mother sausage (I went crazy with the spices this time--oregano, parsley, marjoram, basil, fennel, rosemary, etc. If it sounded good, I put it in)
- 1/4 cup finely chopped fresh parsley
- salt and pepper
- marinara sauce

METHOD
1. Make sausage and cool. Slice into chunks and place in a blender. Pulse until sausage is resembles ground meat.
2. Meanwhile, dry roast the garlic in a small pan over medium heat. Turn regularly to keep from burning. Cook for about 15 mins, until soft. Remove from pan. When cool, squeeze garlic out of skins and mash into a paste.
3. In a bowl, mix together garlic, ground seitan, and fresh parsley.
4. Get a large pot of salted water boiling. Start heating your sauce.
5. Roll out a chunk of pasta with your pasta roller, according to the directions. My roller has 8 settings and I stopped at number 7. Place rolled pasta on a lightly floured surface. Mark a line that bisects the pasta lengthwise. Place about 1 tsp of filling between that line and the edge about every 1 1/2" (you should get at least 6 ravioli per pasta sheet). Brush all around the filling with water.
5. Fold pasta lengthwise over the filling. Press out any air caught between the pasta and press down around the filling. Slice in between the filling lumps to make separate ravioli, and seal all edges with a fork. Place on a floured towel while you make the rest.
6. It does not take long to cook these. Place into the boiling water. When water returns to boil and ravioli are floating, they are done. Drain immediately.
7. Place a large spoonful of sauce in the bottom of a pasta bowl. Top with ravioli, and then more sauce. Garnish with parsley and serve.

13 comments:

Janet said...

Which is worse, "Floater" or "Mother Sausage?" :) This filling does sound good though, thanks!

Jan Scholl said...

I have made pumpkin ravioli with spring roll or wonton wrappers. this sounds very fallish (which better stay away for a long time) so I will try your version soon. makes me hungry at midnight tho. and I love garlic!

Eesh said...

Oh my that looks amazing! But once again, I would not have the patience for it. I thought that maybe I would once. But sadly, I'm still hankering for some homemade vegan ravioli that will probably never get made by these hands. Your marinara sauce look so rich, do you use a recipe?

ladyliriel said...

This dish looks so good!!! I have been trying to figure out a good pairing of ravioli and sauce that my non-vegan husband might like. I am so glad you posted this!

Vegetation said...

I really admire your patience with fiddly food! Coming from a lazy cook, the filling sounds awesome and stuffed in canneloni? Perfect!

Vegan Dad said...

eesh,
Basic marinara: lightly crush a few cloves of garlic and saute in 2 tbsp of olive oil until golden (press down lightly to get them nice and golden). Remove from pan. Add in 1 28oz can diced tomtatoes, juice and all, and salt to taste. Simmer for about 45 mins, until nice and thick. Stir in a about 1/4 cup roughly chopped basil leaves.

Anonymous said...

Always amazing! You're inspiration!!

Amanda said...

Hi! Love your blog and even more your photos!! Yum!

Have you ever tried a ravioli maker? There is a simple one, like so:
http://www.cayneshousewares.com/cgi-bin/detail.cgi?which=349373

And a more complicated one like so:
http://www.creativecookware.com/images/marcato-ravioli-maker.jpg

I have been wanting the first kind for ages (I use a clamp-style ravioli maker- also pretty time consuming), but just found the second machine and so now covet it.

allularpunk said...

this sounds awesome, but i have the feeling i don't have the patience for my own ravioli either... but i love ravioli! oh, the torture.

p.s. will you link to my blog? i'd be forever grateful.

i think you can just click on my name and it'll take you there...right?

Andrea said...

I know that feeling of "the brink of insanity." I made ravioli once (note the word "once") using a rolling pin - didn't yet have a pasta machine. It was exhausting but they looked amazing. I stacked them as I worked, and when I was ready to cook them, they were all stuck together in a giant lump! This was for a big dinner party and I was pretty freaked out. I put them all into the pot figuring I had nothing to loose, and miraculously they separated and all was well.

I love reading your blog. Your ambitious cooking reminds me of myself when my kids were small and I made everything from scratch.

Lisa G/K said...

Have you ever seen the movie, Caddyshack, with Bill Murray? The pool scene is absolutely hysterical....

Vegan Dad said...

allularpunk,
I can't get the blogroll to work on my blog, so I can't really link to your blog. I do have a link to recipes I want to try from other blogs so I will stick you in my Google Reader and link to anything that catches my eye.

Vegan Dad said...

amanda,
And now I, too, covet that ravioli maker.