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    Fresh ravioli

    Chef Tom McNary
    Soif Wine Bar & Merchants, Santa Cruz

    Fresh ravioli
    Ravioli offers plenty of opportunities for seasonal variation. Green garlic, greens and ricotta is one of chef Tom McNary's favorite springtime combinations. Try eggplant, basil and roasted garlic in the summer. Butternut squash is always a hit in the fall.
    Fresh ravioli

    Ingredients

    1/2 cup semolina flour
    1/2 cup 00 flour or all-purpose flour
    Salt, to taste
    75 grams egg yolks (roughly 4 yolks)
    1 whole egg
    1 tsp. olive oil

    Directions

    Mix flours and salt together. Add egg yolks, egg and olive oil. Mix and knead until dough is thoroughly mixed together and slightly smooth.

    Roll out dough to about 1/16 inch, using preferred method (pasta machine, food processor attachment, etc.). Feed dough through the machine to your desired setting (usually setting of 6 or 7 on a pasta machine). Fill ravioli with heaping teaspoonfuls of your favorite filling, such as Green garlic, greens and ricotta. Fold dough. Cut and pierce edges to make ravioli. Place in boiling water for 1 to 1 1/2 minutes to seal ravioli and cook it.

    Makes 25 to 30 raviolis

    Photo: © 2020 Lori Eanes