Yummy Fixins: Simple pleasures of fresh pasta | TahoeDailyTribune.com

Yummy Fixins: Simple pleasures of fresh pasta

Making pasta is easier than you might think and so much fun. I host pasta parties with more than15 pasta recipes to choose from. People are always surprised to find out how simple it is to make fresh pasta from scratch right in their own kitchens.

For those of you familiar with pasta making give this colorful ravioli recipe a try, it is one of my favorites!

Beet Ravioli with Lemon Garlic Ricotta

Makes four servings


• 15 oz ricotta

• 2 garlic cloves, diced

• 1/2 lemon zested

• 1 tsp salt

• 2 tsp pepper


• ½ cup pureed red beet

• 3 cups flour, separated

• 2 eggs

• Pinch of salt

Brown Butter Sage

• 1 stick of butter

• 10 sage leaves

• Pinch of salt

• 1 lemon, zested

• Grated parmesan for garnish

Mix together filling ingredients in a bowl, taste and adjust seasoning as needed. Cover the bowl and place in the fridge until ready to use. Place two cups of flour, salt and beet puree into a stand mixer and mix with a dough hook then crack in the two eggs. Mix on low until a ball starts to form. Add in more flour as needed. Once a ball starts to form place the dough on the counter and knead for five minutes. The dough shouldn’t be sticky, add more flour as needed. Wrap with plastic wrap and let it set for 20 minutes.

Flatten the dough with a rolling pin or through a pasta machine. Lay out the dough on a floured surface and use a two inch cookie cutter to cut the pasta. Place a small dollop of filling evenly in the center of half of the circles. Use water your finger to trace the edge of the pasta. Place another circle on top and press to seal. Set each ravioli aside on a lightly floured surface.

Heat a sauté pan over medium-high heat and, when hot, add the butter and let it melt. When the butter begins to brown around the edges, swirl the sauté pan to spread the butter. Add the sage leaves and reduce to medium and cook for two minutes. Season with salt, reduce heat to low and let it sit while you cook the pasta. Be careful not to burn the butter. Remove from heat if necessary.

Carefully place the pasta in lightly boiling water a few at a time, when they float they are ready. Remove the ravioli and place into a serving dish and top with a little brown butter one batch at a time, so each ravioli is coated in the butter. Garnish with lemon zest & Parmesan. Buon appetito!

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!

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