Simply Norma

1. In a 1-quart saucepan, melt the butter over medium high heat
2. Add the flour and paprika and whisk it together until it’s absorbed
3. Stir in the broth and the half-and-half
4. Cook until the mixture comes to a boil
5. Add the cheeses and stir until the cheese is melted

Very very delicious.

(This recipe is from the book 1,000 Vegetarian Recipes. I use this book a lot in my cooking and recommend it highly.)

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• 1 1/2 cups flour
• 3 eggs

7.  Start beating the eggs with a fork gradually drawing the flour from the inside walls of the well. As the the paste thickens, continue mixing with your hands. (Be careful or the eggs will spill all over the place.)

8. Incorporate as much flour as possible until the mixture forms a mass. It will be slightly lumpy. If it sticks to your hand, add a little more flour. Set the dough aside and clean the work surface making sure it’s dry so you can work on it again.

9. Lightly flour the dry work surface. Knead the dough for about 10 minutes or until the dough is smooth and elastic.

10. Divide the dough in half. Flour a rolling pin and the work surface. Pat one of the dough halves into a disk and begin rolling it out into a flat circle. It should be rolled to about 1/8 of an inch. Do the same with the second half of the dough making it the same size.

11. Then, using a fluted pastry cutter, make round or square ravioli pieces. Add a small teaspoon of filing to each of the pieces. Cover with another piece of the same sized dough and press gently to expel any air pockets. (Note: if they don’t stick together, use a small bit of water to get them to stick together.)

12. Place the ravioli on a lightly floured surface and allow it to dry for at least 30 minutes. Turn the ravioli and let the other side dry.

Bring a large pot of salted water to boiling. Add the ravioli to the boiling water. Stir gently to prevent them from sticking. They will be cooked in about 4-5 minutes. Note: Make sure the water boils again before you start the counting process or you will get “almost” cooked ravioli.

Drain the ravioli and serve in individual plates with your favorite sauce. I used a Blue Cheese sauce. The sauce was a little thick because I didn’t allow the cheese to melt all the way so I could have that added flavor.

Enjoy!

Helpful hints:

• Before taking all the ravioli out of the water and assuming they’re cooked, take ONE out and taste it.
•  Although my dough looked pretty thin, I could have rolled it a little bit longer to make it thinner.
• Use eggs that are room temperature
• The dough in this recipe makes about 13-15 ravioli. There was plenty of filling left to have the dough recipe tripled.

(The original recipe was found in the book called Vegetarian by Barnes & Noble. I made a few changes to that recipe.)

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1. Clean and cut all the vegetables
2. In a large wok-type pan, add the oil and heat through
3. Add the carrots and potatoes, stir, then heat through until they are about halfway cooked
4. Add the green pepper and onion and stir
5. Allow this mixture to simmer through for about 1/2 hour
6. Add the canned tomatoes and the gluten curry and stir
7. Allow everything to heat through together about another 1/2 hour or when the potatoes are cooked

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• 1/4 cup pecans or walnuts (finely chopped)
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

 

Note: Sazon and Recaito (or Sofrito) can be purchased at almost any store that has a Spanish section. If you are not able to find it, you can make sofrito from scratch and use that instead. I use the two interchangeably. Click here for the sofrito recipe.

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