November 03, 2006
Monty: Not Just A Pretty Face
Just so there’s no doubt about it, Monty, my pasta machine is NOT neglected. He was of immeasurable help last night when I made veal ravioli. Veal is something that I rarely eat but for no particular reason. So when I had a piece of veal in the fridge that needed to be used I wasn’t sure what to do with it. While I was writing up my post for Weekend Cookbook Challenge #10 about neglected gadgets I thought about how it had been a while since I’d made pasta. It hadn’t been so long that Monty felt neglected, but long enough that I should make pasta sometime soon. Homemade pasta is so much better than dry, store bought stuff. Maybe it’s the act of making it yourself, kneading it like bread dough or maybe it’s just better. Yeah, that’s probably it. In any case, I decided I could use the veal and make homemade pasta at the same time by combining the two to make veal ravioli.
I didn’t use a recipe for this, I winged it all on my own. The inside of the ravioli was a combination of sautéed veal, onion, garlic which was then combined in the food processor with white wine, bread crumbs, and parmesan cheese. There was probably some spices in there too, a little bit of nutmeg, some roasted garlic powder, pepper, salt. I made up a sage and mushroom cream sauce to go on top. For the sauce I started out by sautéing shallots, cremini mushrooms and garlic. Then I added white wine and chicken stock and let that reduce. After a while I removed the pan from the heat and added cream, ricotta cheese and chopped fresh sage, mixed it in, returned it to the heat for a couple minutes and then poured it over the ravioli. Final result? Mmm mmm good. Ravioli is a bit time consuming to make, but well worth the effort.
Food + Pasta + Dinner + Veal