Yes I Put Cheese On My Cheese

February 25, 2008

You might think I was exaggerating on my love of cheeeeeeese when I made the ravioli, but I really don’t. My favorite…okay, the only sauce I really ever put on those tasty treats is alfredo. Yes, more cheese. Other sauces just seem to take away from them. So of course I considered making my typical tried and true alfredo sauce with the ravioli this weekend, but in my little (or not-so-little) cache of recipes I knew I had a recipe for an almost but not quite alfredo sauce I wanted to try and this seemed like a great opportunity.

I love having a good creamy sauce so when I see those words connected to any recipe I will of course perk up and look at the ingredients and everything to see if it sounds like something I might like. More often than not I’ll just make notes on a post-it with the quantities and make up the rest as I go, because a good creamy sauce really doesn’t take that much effort.

Surprisingly this recipe in it’s original incarnation didn’t have any garlic in the sauce itself so working in the comments from other people, and of course garlic, this is what I came up with. A wonderfully sinful Garlic Asiago Creme Sauce. If you like this kind of thing I hope you’ll try this artery clogging recipe at some point cause it really is worth the problems it could cause you in the future ๐Ÿ™‚

Garlic Asiago Cheese Sauce
adapted from recipe on allrecipies.com

1 tbl. garlic
1 chicken bouillon cubs
2 cups heavy cream
1/4 cup milk
1 tsp. cornstarch
1 cup grated asiago

Dissolve the chicken bouillon cube in the 1/4 cup milk. Pour into a sauce pan, add the garlic and allow to simmer for a few minutes.

Dissolve the corn starch in a tbl. of the heavy cream. Put aside. Add the remaining heavy cream and simmer for a few more minutes. Add the cheese and simmer, stirring frequently until cheese has melted. Add salt and pepper to taste.

Add the cornstarch/cream mixture and stir well. Simmer for a few more minutes then remove from heat.

Allow it to sit for a few minutes to thicken slightly then spoon over dish of choice. Enjoy ๐Ÿ™‚

garlic asiago cheese sauce on cheese ravioli

This is a very creamy, buttery sauce. You can substitute any cheese you want with this recipe but definitely try the asiago. It’s very mild and rich and works beautifully with the cream.

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Say Cheeeeeeese

February 24, 2008

Cheeeeeeese. I just love that word don’t you? And of course that’s the appropriate way to say it. Like the very word itself is melting like good mozzarella. Cheeeeeeese.

I know there are plenty of people out there that don’t really like cheese, or can’t have it for whatever reason but I am most definitely not one of them. Whenever I have a hunk of cheese in front of me I have to cut off the very first bit to eat fresh, even if I am supposed to be grating the entire thing for whatever I am cooking. If you like cheese nearly as much as I do, just wait until I share my mac and cheese or alfredo lasagna recipes because they are to die for. (Literally. The amounts of cheese in these things could kill you. hehe)

These little pockets of heaven have always been one of my favorite foods. And the best part about making them at home (besides nibbling the fresh cheese as I grate it and dreaming up plans for the leftover filling mixture) is that I get to control the amounts and types of cheese in it. That is just awesome ๐Ÿ™‚

homemade ravioli

For this first try I used this ravioli thing I got off amazon. It makes it so much easier. I promise to do them without this toy one of these days and I’ll post the instructions here, but for this first time around I’ll direct you with the same thing I used.

Homemade Cheese Ravioli

Pasta:
500 g bread flour
4 eggs
corn starch for dusting

Filling:
9 oz Ricotta
2 oz parmesan
2 oz romano
2 oz asiago
2 oz mozzarella
4 tsp. minced garlic
2 tbl. bread crumbs

Egg Wash:
1 egg
1 tbl. water

Prepare filling first. Mix all of the ingredients in a bowl then cover and refrigerate until ready

Prepare egg wash, blending egg and water until mixed well. Cover and refrigerate until needed

Dump flour for pasta onto your work surface. Prepare a well in the center and add eggs. Mix with a fork until it forms a soft dough.

Allow dough to rest for 30 minutes before feeding through pasta machine. For more detailed instructions on making the pasta, read my blog here.

Roll the dough out to rectangles an inch or so larger than the metal frame. You’ll need to have an even number of strips, so you have tops and bottoms. Make sure you keep whatever dough you are not working on covered so it doesn’t dry out.

Place the metal frame on a table or counter and lightly dust the frame with corn starch to keep the dough from sticking. Lay one strip of the dough across the frame, then using the plastic piece gently make indentations in the dough.

Remove the plastic part and spoon in the chilled filling (approximately 1 tbl) then gently brush the egg wash around the edges.

Place the second strip of dough on top, remove as much air from the ravioli as possible then proceed to roll the rolling pin over the dough repeatedly until you can see the metal edges and the ravioli is sealed. Be sure not to get the corn starch between the two strips or they won’t stay sealed.

Turn the metal base on it’s side carefully and allow the ravioli to fall free. Cover them with saran wrap or put in a tupperware to keep them from drying out then continue with the next two strips until you run out of dough or filling. Keep the edge pieces that are cut off cause they can be re used if you keep them covered. Once you have finished, uncover whatever ravioli you plan to use and let dry for approximately 15 minutes before cooking.

homemade pasta

Prepare a pot of generously salted water. Bring water to a boil then drop handfuls of the ravioli in at a time. You don’t have to cook them all at once. When the ravioli float to the surface allow them to boil for a few minutes more, then carefully fish out one with a spoon, cut off a small corner to test doneness.

When they are done add sauce of your choice and enjoy ๐Ÿ™‚ย 

I can’t wait to experiment more with filling. Colby, Jack, Cheddar (lol would make it like a reverse mac and cheese), Gruyere, Fontinella….the combinations are endless ๐Ÿ™‚

homemade cheese ravioli
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