This week's box contained:
- French Tarragon (traded for more chard)
- Gold Beets
- Costata Romanesco Summer Squash
- Mixed Cherry and Saladette Tomatoes
Chard and Ricotta Ravioli with White Wine Butter. The tomatoes will be made into Slow-Roasted Cherry Tomato Bruschetta for a nice lunch in the California sunshine.
For the carrots, I found the most amazing fusion recipe: Moroccan Carrot Ravioli with Lemon Zest and Harissa on Food Bridge. In reading the full post, I decided to make a few changes, noted in my adaption below.
Moroccan Carrot Ravioli with Harissa and Preserved Lemon
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
3 tablespoons water, adding more as needed to reach the desired dough consistency
1 teaspoon olive oil
2 tablespoons harissa
Combine the flour and salt in the food processor; pulse a few times. Whisk the eggs, water, olive oil, and harissa together in a small bowl. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins, to pull away from the sides of the bowl. Form into a disk, cover with plastic wrap and refrigerate for 30 minutes or more.
6 medium carrots, peeled and cut into disks
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon ground cumin
1 egg yolk
2 tablespoons preserved lemon peel
Preheat the oven to 425°. Toss the carrots with the olive oil and season with salt. Cover with foil and bake until tender and lightly browned, about 20 minutes. Set aside to cool.
In a food processor, combine roasted carrots, ground cumin, and harissa; process until smooth. Stir in egg yolk refrigerate until ready to fill the raviolis. Can be made 1-2 days in advance.
1/3 c olive oil
2 teaspoons garlic, chopped very fine
generous pinch of aleppo pepper
1/4 cup cilantro, chopped
Combine the olive oil, garlic, and aleppo pepper in a small saucepan. Turn on heat to medium low and allow to cook until the garlic turns a pale gold; do not allow to brown.
A demonstration of how to roll the dough and fill the ravioli can be found here. At a high level:
Bring a pot of water to boil, add a handful of salt, and boil the ravioli for 2-3 minutes. Drain, toss with the prepared sauce, and top with chopped cilantro. Enjoy!
- Knead the dough at the widest setting on your pasta machine.
- Flour the dough and run through the machine at progressively smaller settings. Stop when you reach the desired thickness; thinner is better.
- Brush the dough well with an egg wash.
- Using a pastry bag or a small spoon, drop the filling down the center of the sheet of pasta, spaced several inches apart; roughly one scant tablespoon filling per drop.
- Fold the dough over the filling, aligning the long edges with one another.
- Using your hands, press between the drops of filling, pressing as much air out of the ravioli as possible.
- For half-moon shaped ravioli, use a round cookie cutter, cut the ravioli and place on a floured baking sheet, making sure the edges are well closed.
- Refrigerate till ready to cook. Ravioli can be frozen for up to one month.
Adapted from Moroccan Carrot Ravioli with Lemon Zest and Harissa on Food Bridge