Wednesday, February 8, 2017

Fun with Flour Mill: Bulgur Ravioli

Two parts semolina and one part bulgur flour comprised the flour mix in this pasta recipe.  To make the bulgur flour coarse, like semolina, I ground the grain at 3/4 the feed and motor rate.  (Next time, I'll try full speed).  The filling recipe is based on one in Fine Cooking Magazine

Broccoli Ricotta Ravioli

Saute garlic and broccoli in oil for a few minutes.  Drain and squeeze out water with a clean cloth.
1 teaspoon olive oil
1 teaspoon garlic, minced
1/2 cup finely chopped broccoli florets
Mix broccoli with cheese, zest and seasoning.
1 cup goat cheese

1/2 teaspoon lemon zest
1/4 teaspoon Mrs. Dash
Pinch of salt
1/4 teaspoon black pepper 

Combine 1/2 cup semolina flour with salt and water in bowl of electric mixer.  With dough hook in place, beat at medium speed for 2 minutes.
1/2 cup semolina flour
Pinch of salt
2 tablespoon water

Add eggs, olive oil and 1/4 cup semolina.  Beat at medium speed 2 minutes, scraping bowl down. 
2 eggs
2 tablespoon olive oil
1/4 cup semolina flour

Slowly add remaining semolina flour and bulgur flour.  Knead on low speed for about 8 minutes, until dough leaves sides of bowl.  Place dough in a bowl sprayed with olive oil.  Turn to coat.  Cover and let rest 20 minutes.
1/4 cup semolina flour
1/2 cup bulgur flour

On a lightly floured surface, roll dough thinly.  Place strands of dough in a pasta roller, rolling on about 1/2 dial thickness.  Cut strips into 2 inch squares.

Place 1/2 squares on a piece of parchment paper.  Top with 1 heaping teaspoon filling.  Top with remainder of squares.  Seal edges with prongs of fork.  Refrigerate for 15 minutes.

Bring an inch of water to a simmer in a 10 inch skillet.  Place ravioli in water and simmer gently for 3-4 minutes.  Drain.

Serve with favorite sauce and grated cheese.

Our dinner servings included 3-4 ravioli.  Seems my husband ate more for lunch the next day (that makes me happy) and I had only 1 left to photograph.  Have a great day!

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