Fresh Figs are among us right now in the stores. If you're looking for an easy way to enjoy these wonderful fruits look no further with this delicious savory fig and arugula grilled cheese.
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I was pleasantly surprised with an Artisan Pasta making book from my partner. Granted he benefits equally with these kinds of gifts knowing what will soon be placed on the dinner table. I certainly go through my pasta making kicks but always enjoy the satisfaction of it. I also tend to make at least three meals, one for that night and freezing the other two for those less ambitious days.
You want to start with a basic egg pasta recipe which you can find here from the Make It Veg blog. We've been through this before after all. You will want to roll out thin sheets, 2 for each set of 12 raviolis and use a ravioli tray to make life easier.
For the filling:
2 Cups Whole milk Ricotta
1/4 Cup Grated Parmesan cheese
4 TBSP chopped rosemary
1 TBSP dried Thyme, and Sage
1 TSP black pepper
1 tsp. salt
Mix the filling together and refrigerate while making the pasta.
Using a ravioli form, create your base layer with wells in the pasta. Fill each pasta with enough filling to fill the well yet keeping the sides clear. Brush with water and apply the top layer. Using a rolling pin seal the layers and carefully remove from the form. Let dry on parchment lined baking sheets.
Freeze the pasta on the baking sheet, not letting them touch each other. This will prevent them from freezing in one large clump. Only after the individual pieces are frozen should you freeze them together in a sealed bag.
This delicate pasta has fresh parsley leaves pressed inside the middle. These go great with a light broth garnished with sage butter.
Arrabiata sauce makes this a delicious and spicy Italian dish.