Hasta la Pasta
Updated: Jul 21, 2020
Today, I woke up and I was supposed to go to Austin. Instead.. we got rained in. Partly out of bored frustration and partly out of curiousity, I decided to make goat cheese & shiitake (Feta for Tina) ravioli with a brown butter sauce turned gravy.
I started with a simple dough: 1 cup Semolina, 3/4 cup All-Purpose Flour, 2 Large eggs, 1 tbs Olive Oil, Water, Salt, and Pepper. To "activate the gluten," I kneeded and kneeded the stinkin' dough until my arm fell off. Then, I let it sit for an hour. In the mean time, I went to HEB with Daddy to buy the ingredients.
I came back and it was time to roll out the dough. Once again, I worked out my arm and rolled that dough as thin as possible. I filled the room temperature cheese and mushrooms in a piping bag. The rest is simple. Seal 'em up with water and boil when ready. We learned that it is best to handle the dough and make the noodles when I am ready to make them, otherwise it just becomes a big fuss.
I've heard about brown butter and sage sauce many times, so I took a shot at it.. I melted the butter with garlic, sage, and salt. I nearly burnt it, yet it looked watery. I made it into a gravy. A good one, but not exactly what the ravioli needed.