Selection of Carinthian Ravioli
The ability to make these hand-stuffed and sealed ravioli was once one of the marks of a young woman’s promise as a future wife. The ravioli are plump with filling and are assembled with the dexterous cooperation of both hands, one gently pressing the filling, the other slowly curving to accommodate the folding (and slightly stretching) ravioli. The spinach-sweet basil filling is adapted from Carinthian tradition. Three ravioli, each with its own filling, are served with a spoonful of seasoned spinach, a soft tomato “sauce,” and herbs.
Ingredients
- Ravioli Dough
- Semolina or All-purpose flour - 1-1/2 cups
- Salt - 1/2 teaspoon
- Water - 1/2 to 1 cup
- Spinach-Sweet Basil Filling
- Millet - 3/4 cup
- Unsalted Butter - 3 tablespoons
- Onion - 1/2 small, finely chopped
- Farmer’s Cheese - 8 ounces, crumbled, or ricotta
- Sour Cream - 2 tablespoons
- Fresh Basil Leaves - 2, minced
- Bread Crumbs - 2 to 4 tablespoons
- Salt to taste
- Smoked Farmer’s Cheese Filling
- Mealy potatoes - 1 to 2 (about 7 ounces), cooked
- Unsalted Butter - 4 tablespoons
- Onion - 1/2 small, finely chopped
- Spinach - 1 cup, blanched and well drained
- Smoked Farmer’s Cheese - 12 ounces, or similar soft, crumbly smoked cheese
- Ricotta - 6 ounces
- Sour Cream - 2 tablespoons
- Salt - 1/2 teaspoon
- Freshly ground nutmeg - 1/4 teaspoon
- Bread Crumbs - 2 to 4 tablespoons
- Carinthian Ricotta Filling
- Mealy potatoes - 2 to 3, (about 10 ounces), cooked
- Unsalted Butter - 2 tablespoons
- Small onion - 1/2, finely chopped
- Leek - 1 small piece, cut in fine julienne
- Crumbled Ricotta - 1 cup
- Sour Cream - 1 tablespoon
- Mixed Herbs - 1/4 cup, chopped (chervil, lovage, and mint)
- Salt - 1/2 teaspoon
- Bread Crumbs - 2 to 4 tablespoons
- Tomato Sauce
- Olive Oil - 1 tablespoon
- Shallot - 1, minced
- Garlic Clove - 1, minced
- Tomatoes - 2, peeled, seeded, and diced
- Salt and freshly ground white pepper to taste
- Spinach
- Olive Oil - 2 tablespoons
- Small onion - 1/2, finely chopped
- Garlic Clove - 1, minced
- Spinach - 1 cup
- Pinch of salt
- Crumbly Farmer’s Cheese or ricotta - 1/4 cup
- Clarified Butter (see Cooking Basics) - 2 tablespoons
- Parsley Sprigs - 4
- Tarragon - 4 sprigs
- Basil leaves - 4
Instructions
To make the dough: Combine the flour, salt, and 1/2 cup of the water in the bowl of a mixer fitted with a paddle attachment, or combine by hand in a large bowl. Mix until the dough is firm and pliable, adding a little more of the water as necessary. Turn the dough out onto a lightly floured work surface and knead until the dough is elastic. Wrap the dough in plastic and set it aside to rest.
To make the spinach-sweet basil filling: Boil the millet in salted water to cover until soft, 7 to 10 minutes. Drain and put into a medium bowl. Melt the butter in a medium skillet over medium heat and saute the onions until softened. Add the onions and remaining ingredients and 2 tablespoons of the bread crumbs to the millet and stir to combine well. More bread crumbs may be added for binding if necessary; the filling should be pasty. Let cool.
To make the smoked farmer’s cheese filling: Peel the potatoes and rice them into a mixing bowl. Melt the butter in a medium skillet over medium heat and saute the onions until softened. Add the spinach and stir until wilted. Chop the spinach-onion mixture fine or pulse a few times in a food processor and add to the potatoes. Stir in the remaining ingredients and 2 tablespoons of the bread crumbs. More bread crumbs may be added for binding if necessary; the filling should be pasty. Let cool.
To make the Carinthian ricotta filling: Peel the potatoes and rice them into a mixing bowl. Melt the butter in a medium skillet over medium heat and saute the onions and leeks until softened. Add to the potatoes. Stir in the remaining ingredients and 2 tablespoons of the bread crumbs. More bread crumbs may be added for binding if necessary; the filling should be pasty. Let cool.
To prepare the tomato sauce: Heat the olive oil in a medium skillet over medium heat and saute the shallot and garlic until softened, 1 to 2 minutes. Reduce the heat to medium-low. Add the tomato, season with salt and pepper, and cook until the tomatoes are virtually melted. Set aside; keep warm.
To prepare the spinach: Heat the olive oil in a medium skillet over medium heat and saute the onion and garlic until softened, 1 to 2 minutes. Add the spinach, season with salt, and toss until wilted. Set aside.
To assemble the ravioli: Divide the dough in half. Rewrap one half; roll out the other half very thin on a very lightly floured board. Cut six 3-inch circles. Set aside and cover with a damp paper towel. Repeat with the remaining dough.
Place a bowl containing one of the fillings near the work area. Place a dough circle flat on the palm of your dominant hand. Put a heaping tablespoon of filling in the center of the dough. Press the filling gently into the dough with your opposite thumb, cupping your dominant hand under it as the dough stretches slightly, slowly folding the circle in half over the filling. Press the edges together to seal. Again holding the ravioli, edge out, in the palm of your dominant hand, begin crimping the dough edge over with the other hand, one “pinch” at a time, creating a fluted edge. Seal well and set aside. Make four ravioli from each filling.
Bring a large pot of salted water to a boil. Reduce heat to medium. Slip the ravioli into the water and cool 2 minutes, until they float. Remove with a wire skimmer or slotted spoon and drain on towels.
To serve: Place one ravioli of each filling in a semi-circle on a warmed serving plate. Put a large spoonful of wilted spinach in the center of the semi-circle. Place a small spoonful of tomato beside the spinach. Crumble a little farmer’s cheese or ricotta over the spinach-sweet basil ravioli. Drizzle a little clarified butter over the smoked farmer’s cheese ravioli. Repeat with the remaining plates. Garnish each plate with a sprig of parsley, a sprig of tarragon, and a basil leaf.
