Taking a Trip to Trentino-Alto Adige - Ravioli di Ortica alla Pusteresi

So now, having obtained the ever elusive Stinging Nettle, it is time to embark upon a delicious pasta recipe from northern Italy in the Trentino-Alto Adige region. This one follows along the lines for Pizzoccheri in the fact that the pasta is not a full semolina nor a white flour pasta. Just as Pizzoccheri uses Buckwheat, so this pasta uses Rye flour.

Why is this? Well, for those alpine regions of the north, there are many areas where wheat just will not grow. In these areas rye and buckwheat are planted since they are hardier than wheat, thus the pastas (paste) of these regions tend to be made with flours made from local grains. Technically this should be made with ALL rye flour, but just like with the Buckwheat for the Pizzoccheri, the strains grown here in the US are a little different, as well as the grinding practices, thus alterations must be made.
As a side note, this Butter Bread crumb sauce is really delicious over Spaghetti as well ... Quick and simple, but massively delicious :)

Ravioli di Ortica alla Pusteresi

Rye Pasta

1 1/2 cup Rye Flour
1 1/2 cup AP flour
2 Large Eggs
2 TB Melted Butter
2 TB Milk (Room Temperature)
AP Flour for Rolling

Nettle Filling

5 oz Stinging Nettles (Blanched to remove the sting)
6 oz Ricotta
4 oz Mascarpone
1 TB Shallot, Finely Minced
1 1/5 oz grated Parmigiano-Reggiano
1 Large Egg
1/2 tsp White Pepper
1/4 tsp Kosher Salt
1/8 tsp grated Nutmeg

Assembly

1 large egg white

Serving

8 TB European Cultured Butter
4 TB Panko
Kosher Salt and Fresh Pepper
Ground Hazelnuts

Make the Pasta

Whisk the flours together on a pastry board and create a well.....

In a small bowl, combine the Melted Butter and Milk.

Crack the eggs into the well and add the Milk/Butter mixture....

Begin stirring with your fingers or a fork until a paste forms.

Continue slowly incorporating more and more flour until you have obtained a soft dough.

Begin kneading at this point… For about 10 minutes.

Cover and let it relax for 30 minutes.

Make the filling while it’s resting…..
In a small bowl, combine the cheeses, seasoning, and egg into a bowl.

Stir in chopped nettles.

Cover and refrigerate until the pasta sheets are ready…….

Back to the Pasta and making ravioli though, technically not a ravioli, they are more of a little purse (which I cannot remember the name of)

Begin kneading again for an additional 10 minutes

I always cut my dough into 4 pieces to make it more manageable.

Wrap three of them in plastic while you work with the first piece..

Run through your pasta machine (I do not recommend rolling by hand because it is really hard to work with)

For ravioli, only roll to #6 or it will become too thin and the green filling will show through when cooked.

Sprinkle each sheet with additional AP flour before layering them together in a pile and covering with Plastic wrap to prevent drying.

When all Pasta is rolled….

Take 1 sheet and place 1 tsp of filling, keeping the filling about 2 inches apart.

Brush between the filling mounds with Egg white and cut between the fillings.

Carefully fold over 1 edge and pinch closed; then pinch the opposite edge

Ensure the "front" is still open so you can remove as much air as possible before sealing.

And there ya go...

Lay out on a floured baking sheet, cover with plastic and continue on with the next sheet.

Until all the ravioli are completed.

Now let's cook it up:

Bring a large pot of water to a boil and drop the ravioli, cooking them until they float plus about 1 minute more.

Melt the cultured butter in a saucepan.

When it is done "boiling" off the water, add the panko....

Cook the Panko until it begins to brown, then remove from the heat.....

Place ravioli in a bowl and spoon the butter/panko sauce over the top; then sprinkle with salt and pepper.


Mangia!!
~~

Priests Beware!! - Strangolapreti; "Priest Stranglers"

Strangolapreti, literally translated, means Priest Choker or Priest Strangler. This particular version is either from the Trentino, Alto Adige or Friuli regions of Northern Italy where there is a lot of German influence to the cuisine. For all intensive purposes this is simply another form of "Gnocchi" utilizing day old bread or bread crumbs instead of Ricotta (Lombardia & Tuscany), Potato (Piemonte), Pumpkin (also Tuscany) or Pasta Dough (Emilia-Romagna, Campania and Lucania; also Sardinia)

I originally picked this recipe up from La Cucina Italiana a couple of years ago... I don't know if my bread is just never stale enough or not, but I have found that I ALWAYS seem to have to add at least 3/4 cup of flour to the recipe, in order for the dough to become workable and not just a sticky mess in the food processor. Next time I make these, I am going to simply puree the Swiss Chard by itself and and see it that makes a difference in the dough texture. But for now, this is the my altered version of the original recipe.

Strangolapreti

7 1/2 oz Stale White Bread

3/4 cup Whole Milk
1 tsp Salt
1 pound Swiss Chard
1 large Egg
1 cup AP Flour
4 TB Unsalted Butter
5 large Sage Leaves; chopped
Cracked Black Pepper
4 oz Freshly grated Parmigiano-Reggiano or Grana Padano cheese

My bread must have been REALLY light, cause it took alot to make 7 1/2 oz - They had suggested 7 Slices...

Cut bread into cubes and place in a large bowl.

Add milk and cover mixture with plastic wrap;

weight with a plate or smaller bowl filled with water.

Chill in refrigerator overnight.

Bring a large pot of salted water to boil.
Rinse the chard, and remove the ribs; chop coarsely.

Add chard to the boiling water and cook for 1 minute; drain

and rinse with cold water to cool.

Once cooled enough to handle, squeeze water from chard.
In a food processor, puree bread and milk until slightly chunky, about 30 seconds.

Add chard, egg and 1 teaspoon salt; puree until a paste forms. (about 2 minutes)

Add 1/2 cup flour and pulse a couple of times.
Sprinkle 1/4 cup flour over your board and turn paste out, gently kneading until incorporated.
Add another 1/4 cup of flour a little at a time, stopping when you have achieved a smooth ball.

Divide into 4 pieces, rolling each piece into a 1/2 inch diameter rope.
Cut crosswise into 1 1/2 inch pieces.

Bring another large pot of salted water to a boil, or reheat the water from blanching the chard.
Add strangolapreti about 20 at a time; cook until strangolapreti float and are cooked through, about 3 minutes.
Using a slotted spoon, transfer strangolapreti to a warmed serving bowl.

Meanwhile, melt butter in a small saucepan over medium heat; add sage leaves, reduce heat to medium-low and cook until butter is fragrant and flavored with the sage, about 5 minutes.

Remove sage leaves, pour butter over strangolapreti, add Cracked Black pepper, 2 oz of the Parmigiano-Reggiano and more chopped Sage (if desired); tossing gently to combine.

Serve with remaining Parmigiano-Reggiano.

Mangia!!!
~~