Here were the rules to play this recipe challenge:
1. Only use ingredients YOU have at home, no shopping!
2. Only use six ingredients: 3 from the cupboard and 3 from the refrigerator or freezer.
3. Salt and pepper don’t count.
4. Herbs don’t count.
4. Pasta carbonara is not allowed (if you don’t know what that is, google it).
5. No box pasta.
6. No pre-made sauce.
7. Pasta water doesn’t count.
8. If you are happy, share your recipe.
Thanks for playing
The ingredients I used:
1/2 cup sage sausage (or this recipe would great with crab meat, but see rule #1)
1 cup pasta flour plus 2 tablespoons
1 whole egg and 1egg yolk
1 teaspoon Italian herbs (see rule #4)
2 oz white wine
1/2 cup Romano cheese
1 10-oz can cream corn
On a large, flat, non-porous counter top or cutting board, place flour and make a well in the center
Place beaten eggs in the middle
Making a circular motion, bring a little flour into the egg until the outside finally combines with the egg
Kneed for 25 times
Wrap dough in a zip lock bag and place in refrigerator for one hour
Remove from refrigerator and place on floured non-porous surface
Roll out to 1/8 inch and fold over itself
Roll out to 1/16 inch thick (if you have a pasta machine you can go thinner)
With 2” biscuit cutter, cut out an equal number of rounds (I had enough for 10 ravioli)
Take a small amount of sausage and place
in center of ravioli
Cover with second pasta round and close with fingers and crimp with a fork
Repeat until all ravioli are complete
Let rest on parchment for 30 minutes
In a skillet on medium, place creamed corn and cheese and wine
Heat 2 quarts of water to a boil
Add 1 teaspoon of salt
Add ravioli and cook for 7-9 minutes
Using a slotted spoon remove pasta from water
Add to corn sauce and toss