Anyone who knows me well can expect 10 pages of recipes to be made when they come to stay.
The Tour de Bouche.
“I have this weekend plan all laid out! First we’re going to make beef wellington from scratch and then we’ll hand churn our own ice cream! Then tomorrow, we will go pull our vegetables straight out of the ground and cook all day. After that I’ll make you a celebratory 3 tier cake and then well drink wine until our teeth are red. Then the next day well go to brunch because I think Ill be tired..”
I don’t know why I think I need to just lay it all out there, but I shower my friends with food affection. It’s what I do. And it would be strange for them to not love to cook all day, because everyone loves that. Right?
What do you mean, you want to go for a hike?
But, the gingerbread house!
Even when Clare and Drew come in from Boulder, I act like they’ve never eaten before. Or like they’ve crossed the ocean as rouge jews during the holocaust to get to our house. OH YOU’RE COMING TO MY HAUS? LET ME MAKE THE MOST COMPLICATED DINNER WHICH WILL LEAVE US EATING AT 10:30 PM!
I tell you all this as a warning. If you are going to be friends with me. Expect your pants to be tight, expect dinner to be late, and good Lord, expect me to love you the way I know how. With food.
The last time those aforementioned guests came to stay, this joyous dinner happened. While complicated in nature, and time consuming – the burst of one of these ravioli will leave you like a kid on christmas who just discovered their epic shiny red trike under the tree. What I am telling you, is they are so worth the effort.
Beet Pasta with a Ricotta and Egg Yolk Filling in Herbed Butter Sauce
- 8 ounces red beats
- 2 teaspoons olive oil
- Coarse salt
- 2 large eggs
- 1 large egg yolk
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 8 ounce container of Ricotta
- 16 egg yolks, plus extra for the babillion yolks you break. Clare.
Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor.
Add eggs and yolk to 1/2 cup of the puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with a towel; let rest for 1 to 2 hours.
Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with a towel), flatten dough into an oblong shape slightly thinner than the pasta machine’s widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting.
Turn the dial to next narrower setting. Pass dough through twice. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is thin (I went to the 5th setting) If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
Place rolled sheet on a lightly floured surface. Make a bed of the ricotta for the egg yolk. Gently slide the yolk into its ricotta bed.
The face Clare made after she broke her 7th yolk…
My reaction: “Hey, we still got wine!”
Top with second sheet of pasta and seal edges with water.
Drop in salted boiling water for 2 minutes.
In a saute pan, melt butter and cook herbs until slightly browned. Toss pasta in sauce and serve.
Look at that love all over the plate. Just look at it!!!