Garlic is a common staple in cooking but when Matthew brought home these bulbs of garlic from FarmersWeb to try, they certainly caught my eye. Black Garlic, is a type of caramelized garlic, prepared over weeks of low heat. It has a distinct and unique taste, slightly sweet, but still with that familiar garlic flavor.
Another new comer to my kitchen is the pasta roller attachment for my KitchenAid mixer and I knew that I wanted to test it out on some ravioli. With the Black Garlic guest star ingredient it took some experimenting to find a way to highlight the unique flavors these cloves bring with them. In the end, I was happiest with the way the Ricotta and Parmesan played with the black garlic. Combined with basil and a spicy red sauce, this dish was a hit!
Ingredients: (yields 24 ravioli)
Egg Pasta Dough:
- 2 and 1/4 cup of all- purpose flour, plus more for dusting
- 1/4 cup of semolina flour, plus more for dusting
- 4 large eggs, room temperature
- 2 teaspoons of olive oil
- 1 pinch of salt
If the dough is sticky add 1 tablespoon at a time of the remaining flour, processing until just incorporated. Continue processing until the dough comes together and a ball just forms.
Transfer the dough to a lightly floured work surface and gently knead a few times working the dough so it is even in color and shaping into a moist ball. Cover the dough with a bowl and let the dough rest for 30 minutes.
While the dough rests you can get set up and make the filling.
- 2 cloves of black garlic, peeled
- 2 ounces (roughly 1/2 cup) of Parmesan cheese, grated
- 1 cup of ricotta cheese
- black pepper to taste
Well coat a ravioli board with flour and lay one sheet of pasta across it making sure to work the dough into the filling groves. Place 1 teaspoon of filling into each grove and seal around each ravioli with a bit of water. Cover with another sheet of pasta and use a rolling pin to go over the board a few passes until the overhanging dough can easily be removed.
Gently turn out the ravioli onto the second prepared baking sheet and carefully separate the ravioli from one another. Repeat the same filling, rolling and separating process for the remaining ravioli.
Bring a large pot of water to a boil and place a few prepared ravioli at a time into the boiling water for 6 minutes and remove them with a slotted spoon. Serve with your favorite red sauce and enjoy!