Dreaming of Amalfi – Lemon Ravioli

Amalfi paining by Chef Paulette

Amalfi paining by Chef Paulette

I just finished this painting of a view of Amalfi. When I’m deep in a painting of a beautiful Italian scene I feel myself in that place. I can even smell the air. Feel the sea breeze. My palate gets nostalgic, too. So I’m remembering the lemony ravioli we had on our last trip to Amalfi in 2014. It was at a restaurant in Maiori. A place right on the beach.

lemon ravioli in cream sauce at a restaurant in Maiori

lemon ravioli in cream sauce at a restaurant in Maiori

Lemons are huge in Amalfi and grow everywhere. The cuisine is filled with lemons, too (this where limoncello comes from).

Amalfi lemon

Amalfi lemon

This ravioli lemon-filled dish was so spectacular I figured out how to make it and we’ve cooked in class several times.

lemon ravioli-making in class

lemon ravioli-making in class

Try this immersion into lemon love. Ravioli with lemon-scented ricotta filling and a very lemony cream sauce.

Lemony-Ricotta Stuffed Ravioli w Lemon-Cream Sauce

For the dough:

2 cups unbleached all-purpose flour, plus extra

¼ teaspoon salt

3 large eggs, lightly beaten

For the filling:

1 lb. ricotta

½ cup grated cheese

zest of 3 lemons

salt & pepper to taste

For the Sauce:

2 lemons

½ stick unsalted butter (4 tablespoons)

1 cup dry white wine

2/3 cup cream

salt & pepper to taste

1/2 cup grated cheese

Make the dough: Mix the flour and salt in a large bowl, and shape into a mound. Create a “well” in the mound and add the eggs. Using a fork slowly mix the flour into the egg, until the dough comes together and most or all the flour is mixed in. Gather the dough and knead it on a lightly floured surface. Knead until smooth, shape into a ball and cover with plastic wrap. Let rest for 30 minutes.

Make the filling: Mix the ricotta, grated cheese, and lemon zest. Combine well. Season with salt & pepper.

Make the ravioli: Cut the dough into four pieces. Work with one piece at a time and keep the other pieces covered in plastic wrap. Flatten the dough into a rough rectangle, and roll through the pasta machine, changing the numbers from thick to thinner (lower to higher) one at a time until you reach the next-to-the-last number on the machine. Dust the sheet with flour in between every couple of numbers to keep it from sticking in the machine.

Lay the sheet on a table. Place scant ½-teaspoons of filling in row on the bottom half of the sheet, about an inch apart. Fold the top half over the bottom half. Press all the edges closed to seal well. Cut in between to make the individual ravioli. Place the finished ravioli on a flour-dusted sheet and repeat with the rest of the dough.

Make the Sauce: Zest the 2 lemons. Then quarter each lemon, cut off the peel entirely and minced the lemon pulp, discarding any seeds. Melt the butter in a medium sauté pan. Add the zest and pulp. Heat till hot. Add the wine. Cook until simmering. Add the cream. Stir to combine. Cook on medium low heat until cream is bubbling and slightly reduced. Season with salt & pepper.

Cook the ravioli: Bring 4 quarts of water to a boil. Salt water. Drop in the ravioli and cook until al dente, about 3 minutes. Spoon half of the sauce into a large shallow serving bowl. Add a few small spoonfuls  of pasta water to dilute sauce a bit. Add ravioli, top with more sauce and gently coat. Serve with some grated cheese.

What I Buy at Costco – Part One

Campo dei Fiori, Rome, Italy

Campo dei Fiori, Rome, Italy

Costco ain’t Campo dei Fiori. But…

I resisted for a long time. The idea of paying a yearly fee to shop didn’t sit right with me. But my mom (my voice of reason and still my advisor) encouraged we join. So we did. Little by little we discovered and tried and explored and now have a list of regular stuff we buy and rely on.

Costco’s brand is Kirkland. It’s not the only brand they sell, but when you see the Kirkland label you know it’s reliable and (so far that we’ve tried) really good quality.

Everything is extensive at Costco. Huge produce department, cheese department, meat and fish, big frozen food department, aisles and aisles of jarred, canned, packaged foods. I push around the SUV-sized shopping cart thru aisles stacked, stocked & full…agape at this Museum of Giant Food.

Here’s what helps: my mom and I often share stuff, which means we can get the multi-can package of baked beans, or the large bag of mini-cucumbers, or the 8-to-a-pack artisan romaine lettuce, or the 4-lb package of unsalted butter sticks. And because of my classes I often pick up the “large” size; my menus absorb quantity. STILL a single shopper can do great (helps to have a freezer).

I’ve got a long list of favorites but here’s a partial roundup. It would be fun to take people with me when I shop so I can show them where I get my ingredients. People in my classes often ask. In lieu of that, here’s a Costco shopping tour on a page!

Large Bag ‘O Lemons/5 lbs.

Costco Lemons

Costco Lemons

I LOVE lemons. Not only do they sneak into many of my recipes but I’m in the habit of making Duane and I a lemon elixir every morning. We split a squeezed lemon and a squeezed orange with a little water. It’s a shot of toxic-clearing liver-cleansing goodness. (This morning drink was recommended by Mom, but, added to that, I remember long ago when I was doing a residency at the MacDowell Colony, a long-time-resident writer there would drink a cup of hot water with lemon every morning. She was about 95 years old.) Costco lemons are beautiful and sometimes as large as the ones I found in Amalfi! Here’s something fun to do with lemons inspired by the Amalfi Coast: Click Here for TV Demo SegmentClick Here for Recipe

Columbian Coffee… 3 lbs

Costco Columbian Coffee

Costco Columbian Coffee

Okay. My mom’s advice again. She insists Columbian coffee tastes the best and loves this coffee. I don’t drink coffee (except espresso), but Duane drinks coffee every morning. He’s not fussy about what kind but likes this one just fine (it certainly smells heavenly). The price for the quality is excellent.

Citterio Italian Rosemary Ham… 2 – 1/2 lb. packs

Citterio Rosemary Ham

Citterio Rosemary Ham

Imported from Italy. This ham has a slight hint of rosemary giving it an exotic irresistible spin. Comes in a 2-pack. I cut them apart and freeze one for later.

Already Peeled (except for tail) Raw Shrimp…2 lbs.

Kirkland Shrimp

Kirkland Shrimp

Kirkland brand, 31-40 to a pound. So easy to defrost in 1/2 hour (put in a bowl and run cold water on top, then let sit in cold water until soft). I love shrimp (okay, who doesn’t?). Here’s a fav shrimp recipe: Spaghetti w Shrimp

Grated Parmesan Cheese…3 lbs.

Cello Grated Cheese

Cello Grated Cheese

Yes, I know. Grating your own parmigiano or grana padana is IDEAL. But I go through a lot of cheese in my classes. Not only is grating yourself time-consuming, parmigiano is EXPENSIVE. I found this Cello brand grated domestic parmesan to be a superior quality and it complements so many of my recipes. It’s reliable and affordable. (Put some in a container in your refrigerator, freeze the rest until you need more.)

Campari Tomatoes…2 lbs.

Campari Tomatoes

Campari Tomatoes

The size of these tomatoes is seductively charming. I can’t resist. They have a lovely taste and adapt to cooking or salads or pairing with mozzarella. And their name is Campari (my favorite drink). I love these for making Fish in Crazy Water (Acqua Pazza), which is a tasty, easy way to make fish: Acqua Pazza Recipe

Kirkland Unsalted Butter…4  1 lb. boxes

Kirkland Unsalted Butter

Kirkland Unsalted Butter

Butter? Oh, yes. I often have pastry-based desserts on my class menus: tarts, pies, galettes, and savory pies, too. I use a lot of butter. 1 lb. goes in the fridge, the rest in the freezer until needed. This brand has a great taste and works well in recipes.

Eggland’s Eggs…18 eggs

Eggland's Eggs

Eggland’s Eggs

You can certainly get Eggland’s eggs in any supermarket but this dozen and a half pack is a good price. I like these eggs. They make me happy. Got eggs? Why not make a frittata? Frittata Recipe

Stay tuned for What I Buy at Costco Part Two. In the meantime let me know if you try any of these products and how they turn out. I’m not sponsored by them or anything. Just a shopper, eater, teacher, appreciator!