Have you ever met a person that loves to collection things we might find unimportant but definitely a jewel for them? Well, my dad is that person.
Growing up us a kid, we've witnessed how he collectioned stones, pages of magazines, piece of woods, cartons or tin cans and his great favorite are the calendars. The one that he wants were not the ordinary ones for he has special preference for the ones normally given away as year ender's gift.
When I heard that Italy Magazine is hosting an event on Italian Pasta story, I knew that I need to share this one. This happened long time ago when we were still kids but the good and happy memories are still fresh in my mind. I still remember the day he went back home so proud of his newly acquired calendar. It was a calendar given by a bank that featured different beautiful sceneries of
It’s been long time we wanted to bring our dad to travel to
Until finally last year we decided for Father’s day to bring him to an Italian restaurant to enjoy that recipe he failed to copy long time ago in our kitchen. According to my sisters he was moved into tears. Was it because of the music serenading him? Was it because of the beautiful Italian ambience? He answered that it’s because he feels lucky to have wonderful children like us. And of course, the ravioli pasta was really really good.
Today is the 40th day since my father died. In
This ravioli pasta recipe is for you dad! Now you know why ravioli pasta is my favorite!
Beet,Basil & Ricotta Candy Ravioli in Orange Sauce
for the dough: 300 g of flour, 4 tbsp of Olive oil, one egg yolk, about half a cup of hot water, some salt
This is my own ravioli dough recipe. I normally use hot water as this help in making my dough more elastic. I mix all the ingredients in a bowl and add the water little by little. You can more or less of the water suggested. Use a ravioli maker if you have one. Or use a rolling pin to flatten the dough and make the shape you prefer. As in my case candy shaped ravioli , prepare about 5 cm by 6 cm rectangular shapes of flattened dough.
for the filling: about 150 g of cooked beetroots chopped, 1 shallot, half a bunch of basil leaves chopped, about a cup of ricotta cheese, 30 g of almond powder, 2 tbsp of olive oil, salt and pepper
I started by sauteing the shallots in about 2 tbsps of olive oil. In a bowl mixed all the ingredients; ricotta, cooked beets, cooked shallots, almond powder, chopped basil leaves, salt and pepper to taste. In the ravioli dough put about a spoon of the filling and seal each ravioli with an egg wash.
for the orange sauce: 110 g of butter and juice of 1 organic orange and its zeste
In a casserole bring to a boil your orange juice together with the zest over medium fire. Then add your butter. Stir the sauce until it thickens. Cut the fire.
I think she's so pretty she deserved a solo shot!