Trader Joe’s Arugula & Parmigiano Reggiano Ravioli w/ Tomato-Cream Sauce

Yum, yum!  

I saw the ravioli at Trader Joe’s and liked the sound of it – something different, not your usual cheese ravioli.  I didn’t want to do a plain tomato sauce with it, so I tried out a new recipe (http://allrecipes.com/Recipe/Tomato-Cream-Sauce-for-Pasta/Detail.aspx).  I had concerns that the Tomato-Cream sauce wouldn't taste good with the ravioli, so I kept them separate until they were on the plate together.  It tasted really good!  

I used less onion in the sauce (probably about 1/2) and used light cream instead of heavy.  I liked the flavor, but I will leave it on the burner for a shorter period of time or use more cream next go around – it wasn't as creamy as I like my cream-based sauces.  (That’s OK though!)  It made three servings – perfect for me, the fiancée, and the next day’s lunch!

Homemade Pasta with Ragu

This was my first time making homemade pasta (except for gnocchi, but that didn't require my pasta roller and cutter).  I used a whole wheat recipe, and, with the help of my Kitchen Aid standmixer and pasta attachments, I think I ended up with a pretty tasty pasta.  It didn't take as long as I thought it would and I enjoyed watching the pasta attachments do their work!


Whole Wheat Pasta - expected time 1.5 hours
(from AllRecipes.com)


Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon sea salt
4 eggs
2 teaspoons olive oil


Directions

1. Stir together the flours and salt in a medium bowl or on a clean board.
2. Make a hollow in the center and pour in the olive oil.
3. Break the eggs into the hollow one at a time while mixing quickly with a fork until the dough is wet enough to come together.
4. Knead on a lightly floured surface until the dough is stiff and elastic.  Cover and let stand for 30 minutes to relax.
5. Roll out dough by hand with a rolling pin (or a pasta machine) to achieve the desired thickness of noodles.
6. Cut into desired width and shapes.
7. Allow pasta to air dry for at least 15 minutes.

The pasta was a bit clumpy, but I think that if I had let it air dry for 20-25 minutes, it would have been perfect.  I served with jarred sauce (Ragu with extra vegetables) because I only wanted to try one homemade item that night.  The taste was very light and fresh and the texture was soft (except for a few clumps).  I added some Parmesan and Mozzarella, but the recipe definitely did not need them (as with some pastas).  I just love cheese!  Overall, a fantastic meal and one I look forward to making time and again.