Classic Ravioli

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            FOOD FUNNY
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I received the following from reader Alan Duxbury:

Dear Chef,

As I never tire of telling people, we Brits are responsible for the
language spoken in many countries, and South African puns are OK to a
degree, but really don't compare with the motherland's vastly greater
experience which goes back at least to Chaucer if not further. Being
American yourself, I thought you would appreciate the story below, but
to get the mood going first, did you hear of the little food store
near the nuclear power station? It sold Fission Chips.

Once upon a time a Central American gentlemen named Jose decided that
he had had enough of taking rich American tourists fishing and
sightseeing from a selection of canoes and other small craft on the
lush rivers of his native land, and with every intention of becoming a
rich American himself, sought to immigrate to the USA.

A cousin from his very large family told him that military service was
a good start to the process, and so he joined the US Navy, ending up
in the famous Construction Battalion, the Seabees. Over time he was
promoted through the ranks, carrying with him his nickname of "Canoe,"
and eventually becoming the senior NCO of a Seabee team based at the
US Navy light ship the USLS Donald Searly. Along with this transfer
came news that his citizenship was to be finalized on July 5th. He
immediately telephoned all his relatives back in Central America to
give them the good news. They promptly put together a care package of
red chili, a bottle of white lightning, blueberries, and red white and
blue nacho chips, and in celebration of his new life shipped it all to
"Jose 'Canoe' Seabee, the Don Searly Light."

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            TODAY'S RECIPE
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This is the classic filling for ravioli and tortellini from central
Italy. Although Swiss chard is sometimes used instead of spinach, it
wouldn't be the real thing without the nutmeg and Parmesan. Top these
with a simple tomato sauce and a grating of cheese.

Classic Ravioli

1 1/2 lbs (750 g) fresh spinach, washed and
stems removed
1 1/2 lbs (750 g) ricotta cheese
2 egg yolks, lightly beaten
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped parsley
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 recipe fresh pasta dough (see Monday's edition)

Place the spinach in a large pot over moderate heat with only the
water clinging to the leaves after washing. Cover the pot and steam
the spinach, stirring occasionally, until wilted and tender, about 8
minutes. Squeeze out as much water as possible and chop finely.
Combine with all remaining ingredients except the pasta and mix
thoroughly. Divide the dough for the pasta into six equal portions
and roll to the thinnest setting on the pasta machine. Place a
teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on
three of the strips of pasta. Moisten the dough in between the
stuffing with water, using a pastry brush or your finger. Place the
remaining strips of dough over the filling and press down around the
filling, eliminating as much air as possible from inside the ravioli.
Use a knife or fluted pastry wheel to cut into individual ravioli.
Press the edges of each to seal completely. Place the ravioli on
lightly floured dish towels, making sure they don't touch each other.
Turn every half hour if not using immediately to ensure the dry evenly
on both sides. Cook within 4 hours, or freeze or refrigerate for
future use. Boil in at least 4 quarts (4 L) of salted water for 3 to
5 minutes, until the pasta is tender. Remove with a slotted spoon and
serve immediately. Serves 4 to 6.
Received on Fri Dec 17 06:09:57 2004