Tonight I took a class on pasta making at the Kitchen Studio in Frederick, Maryland. It was so much fun. My friend and I went together. Our menu was a shrimp filled ravioli with Butter herb sauce, and a Braised Pork Ragu with fettuccine. So Yummy and easy!!! The pasta dough is simple to make and if you over flour it you can still recover it. (yes of course I added too much flour lol) I have to say the experience of watching this lump of dough go from frumpy to silky and "supply" to quote Rochelle, was awe inspiring. We went from nervous to excited in a matter of seconds, especially with the second half of the dough so neat! As a homemaker this is one thing I have never attempted. Now I can check is off the list of items i can make at home for less. Fresh Pasta is so much better than store bought and is totally worth the time it takes to make it!
The ravioli filling recipe was so simple and delicious, but that ragu; it is something else. I will be making it over and over and over again. Here is the recipe for the ragu:
Pork Pasta Sauce
Adapted from Epicurious by Rochelle Myers
2 TBL olive oil
4 oz. thinly sliced pancetta or bacon, chopped
2 lbs. Boston Butt (pork shoulder) cut into 1 1/4 inch cubes
1 lb Italian Sausage, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme springs
6 large garlic cloves chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28 oz can plum tomatoes in juice tomatoes chopped, juice reserved
In a heavy pot over medium heat, saute` the bacon and olive oil until the bacon is crisp. Remove bacon to a dish , leave the drippings in the pan. Working in small batches, brown the pork in the fat. Reserve pork and saute` sausage in the dripppings in the pan. Add onions, carrots, celery, thyme, garlic, bay leaves, and red pepper saute` until vegetables are tender. Add wine and bring to a boil. Return the meats to the pan and boil 2 mins. Add tomatoes. Cover and Simmer gently over low heat until pork is tender, about 2 hours.
Until next time!
Mrs. W.
The ravioli filling recipe was so simple and delicious, but that ragu; it is something else. I will be making it over and over and over again. Here is the recipe for the ragu:
Pork Pasta Sauce
Adapted from Epicurious by Rochelle Myers
2 TBL olive oil
4 oz. thinly sliced pancetta or bacon, chopped
2 lbs. Boston Butt (pork shoulder) cut into 1 1/4 inch cubes
1 lb Italian Sausage, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme springs
6 large garlic cloves chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28 oz can plum tomatoes in juice tomatoes chopped, juice reserved
In a heavy pot over medium heat, saute` the bacon and olive oil until the bacon is crisp. Remove bacon to a dish , leave the drippings in the pan. Working in small batches, brown the pork in the fat. Reserve pork and saute` sausage in the dripppings in the pan. Add onions, carrots, celery, thyme, garlic, bay leaves, and red pepper saute` until vegetables are tender. Add wine and bring to a boil. Return the meats to the pan and boil 2 mins. Add tomatoes. Cover and Simmer gently over low heat until pork is tender, about 2 hours.
Until next time!
Mrs. W.
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