This Years Garden & Buffalo Stuffed Ravioli with Simple Tomato Sauce

Dan & I have been talking about our “this years garden” since the first seed catalogs arrived a couple of months ago. The conversation turned from planting, to what our gardening efforts would produce, as I pulled the last jar of canned tomatoes from the pantry.  It deserved something special, but simple.

Homemade ravioli stuffed with Buffalo Italian Sausage might be the perfect dish for the celebratory jarred tomatoes, but, it had to be easy. I have made homemade pasta before, and although you might think it time consuming, once you establish your rolling and thickness of dough, it’s easy and quick. The end result was a light dish with all the ingredients harmoniously balanced. The only difficulty, is stopping yourself from a second, or third helping…. Cheers to spring! Jill

Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6)

A few notes: I had placed a garlic clove and a couple of basil sprigs in my tomatoes when I canned them. Add to your sauce if you would like, or find a base that already has them.  Also, when rolling out dough, do not take it to thin, your ravioli’s will break open. Take only to dial 6 on your pasta roller. I also thought it unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process.

Simple Tomato Sauce:

• 1 teaspoon olive oil
• 1 large headed shallot, peeled and julienned
• 1 quart jar canned tomatoes (or best canned tomatoes available)
• 1 sprig fresh oregano, leaves only chopped
• 1 sprig fresh basil, leaves only chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup water

1. In saucepan, heat oil over medium high heat.
2. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned.
3. Add tomatoes, seasoning and water and stir to incorporate.
4. Bring to a simmer and remove from heat until ready to use.

Ravioli Filling:

• 1 lb. Italian Buffalo Sausage
• 8 oz. fresh Buffalo Mozzarella, drained for 1 hr.

Pasta Dough Ingredients: Makes 30 + Raviolis

• 1 cup Semolina flour
• 1 cup unbleached flour
• ½ teaspoon salt
• 3 eggs
• 2 tablespoons water

1. On clean work surface mix flours & salt. Create whole in center of flour mixture.
2. Mix eggs and water in bowl, and pour into flour center.
3. Gradually whisk in flour until well incorporated. Add more water if needed.
4. Kneed dough until smooth and elastic, about 7 minutes.
5. Separate dough into 3 sections. Cover and let rest for 30 minutes.

Ravioli Assembly:

1. Roll one section of dough into a rectangle.
2. Place your pasta machine roller dial on 1 and run dough through.
3. Run dough through two more times, second on dial 3, and third on dial 6.
4. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4.
5. Place ½ oz. of Italian sausage in bottom center of rectangle.
6. Place ¼ oz of buffalo mozzarella on top of sausage.
7. Fold top half of pasta over bottom half.
8. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough.
9. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done.
10. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm.

To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top.

Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special.

Wine Pairing:

VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY

I found this gem of a wine at our grocery store. Its full fruit and soft tannins paired nicely with the acidity of the tomatoes. It’s one to remember and you will love the beautiful deep purple color.