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ravioli

Fried Ravioli Caprese Stacks

SS Photo

Back in January I very vaguely mentioned that I was involved in a Super Secret project that involved being sequestered without phone or internet for almost a week. My intention was not to be ambiguous, but to adhere to the Non Disclosure agreement I signed with Lifetime TV. Yesterday I was finally able to start talking about what I was working on, and if you follow me in Instagram, you already know.

I was on a brand new TV show with the Lifetime Network called Supermarket Superstars. The premise of the show is to take people with great ideas for food related products and turn those ideas into product lines on grocery store shelves. The producers of Shark Tank and Project Runway joined forces for the show.

Jackie and Stacey2

The producers were amazing, really wanting everyone to root for us all. It was obvious in everything we did, they wanted us to talk about ourselves, our brands, our websites (my book!), and even cast the show with people you want to see succed. It’s not a show that’s full of cliche characters you want to see fail. They cast the show full of really wonderful people, really great ideas and fascinating stories.

Jackie and Debbi2

(Photo on the right by Erika Kerekes of In Erika’s Kitchen)

Stacy Keibler, Debbi Fields (THE Miss Fields Cookies), Chef Michael Chiarello, and branding expert Chris Cornyn guided us through this process with so much encouragement and faith in what we could be. "We want you all to win!" I just kept hearing, the entire staff cheering us on, giving us amazing feedback, and they couldn’t stop talking about the opportunities this type of exposure could bring us. It was a great show to be a part of.

I spent the time developing a line of beer infused food products, you’ll have to watch the show to see what happens. It airs on July 22 on Lifetime TV at 10pm. My episode airs on August 22nd at 10:30pm, and even features my husband my little Tater! They spent an entire day just following us around, filming me with my family and friends, cooking, photographing, editing, and even (of course) drinking beer at a local brewery.

SS Press1

Once the show airs, I’ll give you an update and some behind the scenes info that I’m not able to share right now. Until then I have a fun little appetizer that I hope you love.

Fried Ravioli Caprese Stacks via @DomesticFits

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Ingredients

    For the Strawberry Sauce:
  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 cup Belgian ale (or hoppy wheat beer)
  • For the biscuits:
  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbs butter, cut into cubes
  • 1 tbs honey, plus 2 tbs (divided)
  • 1/2 cup whole milk
  • 2/3 cup Belgian ale (or hoppy wheat beer)
  • ¼ tsp course sea salt

Directions

    To make the strawberry sauce:
  1. Add the strawberries, sugar and beer to a saucepan over medium high heat.
  2. Allow to simmer, stirring occasionally, until reduced and thickened, about 20 minutes.
  3. Add to a food processor or blender, blend until smooth.
  4. To Make the Biscuits:
  5. Preheat oven to 425.
  6. In a processor add flour, baking powder, baking soda, and salt.
  7. Pulse to combine. Add the butter and 1 tbs honey, process until well combined. Add to a large bowl.
  8. Add the milk and beer. Mix with a fork until just combined.
  9. Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  10. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  11. Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  12. Add the remaining 2 tbs honey to a microwave safe dish. Microwave for about 15 seconds or until thinned.
  13. Brush biscuits with honey and sprinkle with salt.
  14. Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
  15. Serve warm with strawberry sauce
https://domesticfits.com/fried-ravioli-caprese-stacks/

 

 

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara & How to Make Homemade Raviolis

Beer Raviolis

Homemade raviolis are a food lovers endeavor. It’s time consuming, physically trying, and a bit tedious. There are plenty of places that can sell you beautiful hand made raviolis, but you do it because you want to be there. In the kitchen, shoulders aching from kneading, hands covered with yolk and flour, feeling a connection to the Sicilian grandmothers who stood barefoot on unfinished wooden floors teaching the art to their eager but bored grandchildren.

It’s as much about the journey as it is about the cheese filled destination. I love homemade pasta, there is something meditative about the repetition of the process. I’m always glad for the time I spent, pushing myself closer to mastering the craft of pasta making. And the end product is a handsome reward for the labor.

I used the KitchenAid pasta rollers. I love these, and even though they are more than most people want to spend on what will probably be an occasional use item, it’s a worth while investment. I don’t use these often, but when I do, I’m so glad I have them. The set comes with three rollers: a pasta dough roller (to make sheets), a  fettuccine cutter and a spaghetti cutter. Because they’re automatic (meaning you don’t have to use one hand to crank the roller) it makes feeding the pasta into the roller fantastically easy. The KitchenAid pasta roller and cutters are also very well made and should last a life time, long enough for you to pass down to your future eager but bored grandchildren.

How To Make Raviolis

On a flat surface add the flour. Make a well with walls that are about 1 inch thick, make sure the well is large enough to hold the eggs, milk and oil.

How to make Raviolis 1

Add the yolks, egg, milk and oil. Break the yolks.

How to make Raviolis 2

Using your fingers, or a fork, stir quickly. The motion will allow the liquid to pick up flour from the walls and will gradually become thicker. This will take about 10 minutes.

How to make Raviolis 3

As the liquid becomes thicker, close to a paste consistency, start to push the flour walls up over and into the liquid pool. Continue to stir until the flour and liquid is mostly incorporated.

How to make Raviolis 4

Pull the dough into a ball, it will be shaggy and seem a bit dry.

How to make Raviolis 5

Knead on a flat surface with the heel of your hand, this will take a ten to fifteen minutes. Knead until the dough is smooth and slightly elastic. If you aren’t sure if the dough is done, keep kneading. This isn’t a dough that can be over worked, but too little kneading is a problem.

How to make Raviolis 6

Put dough into a small bowl and cover tightly and allow to rest for 30 minutes at room temperature.
How to make Raviolis 7

Cut into 4 sections. Place any dough sections you are not working with back in the bowl and cover.

How to make Raviolis 8

One at a time, roll out the dough sections to about ¼ to ½ inch rectangle.

How to make Raviolis 10

Attach the KitchenAid Pasta Roller attachment to your stand mixer.

How to make Raviolis 9

Set the thickness to 1 (the thickest setting). Turn the KitchenAid stand mixer to a speed of 2.Feed the dough rectangle into the pasta roller narrowest side first.

How to make Raviolis 11

Pass through two or three times. Narrow the thickness to a 3. Pass the dough sheet through two or three times, this should get easier and easier with each pass.

How to make Raviolis 12

Narrow the thickness to a 5. Pass the dough sheet through two or three times, this should get easier and easier with each pass. You want the dough sheets to be so thin you can see through them.

How to make Raviolis 15

 

Lay the sheets on a flat surface. It’s best to do this one at a time, moving through the steps as not to let the dough dry out, but for the purposes of photography and natural light, I broke that rule.

How to make Raviolis 16

Place about 2-3 tsp of filling on the dough sheets about 1 ½ inches apart, in to rows.

How to make Raviolis 17

Brush the dough with water around the balls of filling. Top with second sheet of pasta.

How to make Raviolis 18

Press the pasta around the filling, sealing well.

How to make Raviolis 19

Use a sharp knife or a pastry wheel to cut into squares.

How to make Raviolis 20

Place on a plate, allow to sit for about 10 minutes.

How to make Raviolis 21

Cook in a pot of lightly salted boiling water until raviolis float and are cooked through.

Drain, plate and top with sauce.

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara

Yield: Yield: 30-34 Raviolis (about 4 servings)

Ingredients

  • 1 ¾ cups sifted all-purpose flour
  • 3 large egg yolks, room temperature
  • 1 large egg, room temperature
  • 1 ½ teaspoons olive oil
  • 1 tablespoon milk
  • 3 ounces goat cheese
  • (2 tbs chop fresh herbs, if desired)
  • For The Marinara
  • 1 lb sugar plum tomatoes or grape tomatoes
  • 1 tbs olive oil
  • ½ white onion, chopped
  • 3 cloves garlic minced
  • 1 cup beer
  • 5 large basil leaves, chopped
  • 1 tsp chopped fresh oregano
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbs tomato paste

Directions

  1. On a flat surface add the flour. Make a well with walls that are about 1 inch thick, make sure the well is large enough to hold the eggs, milk and oil.
  2. Add the yolks, egg, milk and oil. Break the yolks.
  3. Using your fingers, stir quickly. The motion will allow the liquid to pick up flour from the walls and will gradually become thicker. This will take about 10 minutes.
  4. As the liquid becomes thicker, close to a paste consistency, start to push the flour walls up over and into the liquid pool. Continue to stir until the flour and liquid is mostly incorporated.
  5. Pull the dough into a ball, it will be shaggy and seem a bit dry.
  6. Knead on a flat surface with the heel of your hand, this will take a ten to fifteen minutes. Knead until the dough is smooth and slightly elastic. If you aren’t sure if the dough is done, keep kneading. This isn’t a dough that can be over worked, but too little kneading is a problem.
  7. Put dough into a small bowl and cover tightly and allow to rest for 30 minutes at room temperature.
  8. Cut into 4 sections. Place any dough sections you are not working with back in the bowl and cover.
  9. One at a time, roll out the dough sections to about ¼ to ½ inch rectangle.
  10. Attach the KitchenAid Pasta Roller attachment to your stand mixer.
  11. Set the thickness to 1 (the thickest setting).
  12. Turn the KitchenAid stand mixer to a speed of 2.
  13. Feed the dough rectangle into the pasta roller narrowest side first.
  14. Pass through two or three times.
  15. Narrow the thickness to a 3. Pass the dough sheet through two or three times, this should get easier and easier with each pass.
  16. Narrow the thickness to a 5. Pass the dough sheet through two or three times, this should get easier and easier with each pass. You want the dough sheets to be so thin you can see through them.
  17. Lay the sheets on a flat surface.
  18. Place about 2-3 tsp of goat cheese on the dough sheets about 1 ½ inches apart, in to rows.
  19. Brush the dough with water around the balls of goat cheese (sprinkle with fresh herbs, if desired). Top with second sheet of pasta.
  20. Press the pasta around the filling, sealing well. Use a sharp knife or a pastry wheel to cut into squares.
  21. Place on a plate, allow to sit for about 10 minutes.
  22. Cook in a pot of lightly salted boiling water until raviolis float and are cooked through.
  23. Drain, plate and top with sauce.
  24. Make the sauce:
  25. Heat the oil in a cast iron skillet over medium high heat, cook the onions until soft about five minutes.
  26. Add the tomatoes, cook until soft and the skin has blistered. Add the garlic, cook for about 30 seconds.
  27. Add the beer and cook until the beer has mostly evaporated, about ten minutes.
  28. Add the remaining basil, oregano, salt and pepper, stir, remove from heat.
  29. Add to a food processor along with the tomato paste, process until smooth.
https://domesticfits.com/goat-cheese-raviolis-with-blistered-sugar-plum-and-hefeweizen-raviolis-how-to-make-homemade-raviolis/

Beer Raviolis