Hi all! I have not posted in a while, I know. I have been busy following a life long passion of mine: Cooking and food porn photography. While I am a beginner in this type of photography and by all means not a chef, I have decided to follow my heart.
As you all know I am a Redditor. These people are my family. I recently posted one of my new recipes and a photo on Reddit. The response was overwhelmingly wonderful. I have decided to post the recipe here as I do not want punchy face.
Comments on this dish.
This recipe is rough and I am still working on it. I want to at least get down the foundation for this recipe here so anyone can play with it. This was my first time with fresh pasta, let alone ravioli, so ouch, it was a tough first challenge. This recipe involves my “signature sauce”. I have always wanted one, so I invented the damn thing even though I am defiantly not a professional chef. Who would not want a “signature sauce”? I want it on my gravestone; “She at least made a signature sauce”.
Ok. The basics.
I made fresh pasta dough and used my Italian pasta maker to get the nice pasta sheets. I honestly believe that any store-bought pasta would go through the roof with my easy sauce. I struggled and swore with the fresh pasta but managed to survive.
My mommy gave me this great little ravioli cutter that I love, but a knife would have worked better (I will do this next time and hand cut the ravioli).
Rough as hell.
1/2 cup cream cheese (softened)
1/4 cup fresh grated Parmigiano – Reggiano (any parm will do but this is the best and gives it a very salty bite)
1/4 cup finely grated mozzarella
1 whole Jalapeño, (finely diced)
(I seeded and de-ribbed the jalapeno before adding it to the cheese mixture and it was sweet and fruity with only a little heat. Next time, I may amp it up and leave the ribs in but adding the seeds would kill the mild flavors with too much heat.)
1 garlic clove (finely diced)
Salt and Pepper to taste.
Eat this filling as you go and decide if you want more of one ingredient or another.
Please let the filling rest so as the Jalapeno and Garlic have time to bleed yummy into the cheese.
Filling is set and make your homemade raviolis as you like or grab a yummy store bought ravioli.
MY pride and joy. I put this on all the food!
1 1/2 tbs salted butter
1/4 of a sliced Jalapeno
2 sprigs of fresh thyme ( no need to remove the leaves)
2 cloves of garlic
1/2 – 1 tbs of flour
1/2 – 1 cup half and half or heavy whipping cream (you have to watch the sauce as it develops make sure there is not too much liquid so add it SLOWLY, trust your instincts).
Melt the butter gently in a small sauce pan (med-low heat) with the jalapeno, garlic and sprigs of thyme. (I Smash the garlic with my knife to open the clove and throw it in whole).
When butter is melted and bubbly and yummy smells are about, add the flour, a pinch at a time while whisking until you get a paste (a light rue). Be sure to keep the thyme, jalapeno and garlic in there while whisking so as to flavor the flour and cream as well.
With whisk, add the cream very slowly, break your arm in the process, whisk, whisk, whisk.
Bring that temp up (med-high heat) and wait for sweet, lovely thickening to happen.
Strain all of the sauce with what ever you have that will strain (I cannot afford “special” strainers so I use my little old tea strainer).
Get that sauce on your ravioli. Eat that and eat some more. Adjust heat as you like with the jalapenos. I added fresh thyme on top as garnish but upon tasting would recommend that only a little, very FINELY chopped thyme would work or no thyme at all. Sub parsley for that fresh green color. The fresh thyme works in the sauce but on top it seems to over power the gentle flavor of the sauce.
I will update this recipe as I get feedback from it and will keep trying ways to make it better. Food is love. I love food. Thanks Reddit, for giving me the balls to start cooking again.