Finished raviolini1

Are you starting to feel overwhelmed by zucchini? Are you trying to find new ways to use eggplant and red bell peppers? Maybe your clients are enthralled by fennel or okra, or even mustard greens. Okay, you get the picture. With summer’s bounty of veggies, you need to get creative in how you use them.

So, here’s a suggestion—raviolini stuffed with these vegetables married with your favorite cheese. Smaller than your basic ravioli, raviolini is perfect as an appetizer or first course for a dinner party. Or, you can drop it in a soup, like wontons.

Of course, you want to make these with fresh pasta. I recently spent time in the kitchen of San Diego chef Ryan Studebaker, who showed me how he makes these pasta for the catering business The Vetted Table, an arm of A MIHO Experience.

Before we dive into the recipe, here are a few tips Studebaker shared for successfully making this dish:

  • Anytime you roast or sauté vegetables, get the color you want first before seasoning. Cooking pulls out the water from vegetables and your seasoning may get pulled out with it–and you won’t get the color you’re after.
  • Studebaker oven roasts the vegetables for this dish, but for this small batch he sauteed them. Individually. “Sauté vegetables one at a time because different vegetables cook at different rates,” he says. “You can oven roast a variety of vegetables together as long as they have a similar density.”
  • To sauté or roast the vegetables use a 75/25 blend of canola oil and olive oil. “Olive oil can be too strong a flavor and it will smoke once you reach a high heat. Canola oil creates a more neutral flavor for you to incorporate other herbs and spices and it has a higher smoke point.”

Raviolini with Seasonal Vegetables, Pistachio Pesto, and Parmesan
from Ryan Studebaker

Serves 4 to 6

This dish is hugely flexible–in the type of vegetables you use and the pesto. For the pesto, use your favorite recipe and substitute traditional pine nuts with pistachios and you’re good to go. 

Filling
3 cups of seasonal vegetables (In our version, he used yellow squash, zucchini, eggplant, and red bell pepper), small dice
2 cloves garlic, minced
2 shallots, minced
75/25 blend of canola and extra virgin olive oil
Salt and pepper to taste
Whatever herbs and/or spices you want to include
3/4 cup goat cheese

Sauteed vegetables2a

Preheat oven to 475 degrees. Toss the vegetables, garlic, and shallots in the oil mixture and spread onto a heavy baking sheet or pan. Roast until caramelized. Alternately, you can sauté each of the vegetables, including the shallots and garlic, separately until they begin to brown and then mix together. Let cool and drain. Once the vegetables reach room temperature mix in the goat cheese. Set aside.

Vegetables mixed with goat cheese2

Egg Pasta Dough
Yield: About 1 pound

1 3/4 cup all-purpose flour
6 egg yolks
1 whole egg
1 1/2 teaspoon olive oil
1 tablespoon milk

Let’s address making the pasta, which is the one issue many home cooks will find intimidating, although Studebaker calls it a labor of love.

On a clean and dry table or counter, create a well with flour. (Studebaker suggests making the well wide so you have more room to move your hand and not break the wall.) Pour yolks, egg, olive oil, and milk into the center. Using your finger, break the yolks and begin swirling without spilling over the edge of the well.

Continue this motion while occasionally pushing small amounts of flour into the center, making sure you’re slowly incorporating the flour to avoid lumpy dough.

Making the dough

Once the dough begins to pull away from the table, begin adding flour more quickly by sprinkling it over the top and kneading.

Continue kneading the dough until it has a nice sheen. The kneading process can take 10 to 15 minutes. The dough is ready when you can pull your finger through it and it snaps back into place. You cannot over-knead this dough.

Wrap in plastic and let rest at least one hour before rolling out. If refrigerated, let the dough come to room temperature before handling.

Now you’re going to put it all together. Using a pasta machine or attachment, set the stop at number 1. Pull off a chunk of dough and flatten it so it fits into the opening and run it through. You’ll do this four times, increasing the stop each time until you reach number 4.

Rolling out the dough2

Bring a large pot of water to boil. Add plenty of salt.

Make a wash with egg and water. Place about a tablespoon of filling in mounds along one piece of dough. Gently cover with a second piece of rolled out dough. Then gently push the top dough around the filling mounds and push out any air. Lightly brush with the egg wash.

Making the raviolini

Using a round 2-inch cookie cutter, cut each of the raviolini circles. Using a fork, press the tines gently around the edges to seal.

Final touches before cooking

Boil the raviolini about two minutes and drain. Plate the raviolini, top with pesto and freshly grated parmesan.

Finished raviolini2

Do you make your own fresh pasta? If not, why not? If so, what tricks do you have to share that make the process easier and the finished dish more delicious?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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