Craig Claibornes Ravioli Recipes

RAVIOLI WITH FOIE GRAS AND TRUFFLES

Steps:

• Cut the foie gras into slices about half an inch thick or slightly larger. Cut the slices into half-inch or slightly larger cubes. Dip one side of each cube into the chopped truffles and set aside.
• Use the won-ton skins to make ravioli. Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin. Place one piece of foie gras in the center of each won-ton skin. Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras. Press all around with the fingers to seal. Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.
• Bring the broth to a simmer in a saucepan, and add the ravioli. When the liquid returns to a simmer, let the ravioli cook 1 minute. Remove the ravioli carefully with a slotted spoon. Put 5 ravioli in each of 4 heated soup plates. Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle. Serve immediately.

SIBERIAN PELMENI (RUSSIAN RAVIOLI)

Steps:

• Prepare dough as directed.
• Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
• Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
• Roll out dough and fill in desired fashion into 48 or more pelmeni.
• Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
• Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side. The usual serving of pelmeni as a main course is 12 to 16.

DAD'S WORLD FAMOUS SPAGHETTI

Steps:

• In a saucepan, heat the butter, add the garlic, and cook for one minute over moderate heat.
• With a wire whisk, stir in the flour.
• While stirring, add the clam juice.
• Add the parsley, salt, pepper, and thyme.
• Simmer gently for ten minutes.
• Add the minced clams and heat through.
• Serve over linguine or spaghetti.

GOAT CHEESE FILLING FOR RAVIOLI

Steps:

• Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
• When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.