Take it from food blogger Pippa Lord: You're not just making dinner, you're making memories. So knead, baste, mince, dredge and whisk with reckless abandon because, when things get messy, Delta can help you clean up your HappiMess. Get started with this homemade pasta recipe.
Serves 4 | Total time: 2 hours
2 c. all-purpose flour
½ tsp. kosher salt
½ tsp. fresh-ground black pepper
5 large eggs
1 Tbsp. water
1) Mound the flour, salt and pepper on a wooden cutting board and make a well in the center. Crack 4 eggs into the well. With your fingers, draw the flour into the eggs starting with the inner rim of the well, pushing the flour up to retain the well shape.
2) Once flour is incorporated, form dough into a mass with both palms. Remove the dough from the board, discarding any dry bits. Lightly flour the board and knead the dough for 6 minutes, dusting with flour, until dough is elastic.
3) Wrap dough in plastic wrap and let rest for 45 minutes. Cut the ball of dough in half and cover and reserve the unused portion.
4) Dust the board, rolling pin and dough with flour. Form the dough into a rectangle and, using even pressure, roll into a long sheet, about 1/8-inch thick.
5) In a small bowl, whisk together 1 egg and the water. Brush the top surface of the dough with egg wash.
6) Drop tablespoons of cooled Squash, Spinach and Ricotta filling (recipe follows) 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Using your fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut pillows into squares, making sure edges are sealed before cooking. Repeat with the unused dough.
7) Cook the ravioli in boiling salted water for 8-12 minutes. Lift the ravioli from the water with a slotted spoon. Top with Hand Crushed Tomato sauce (recipe follows) and a sprinkle of fresh ricotta salata.
Serves 4 | Total Time about 20 minutes
2 Tbsp. olive oil
4 medium cloves of garlic, minced
½ c. finely chopped summer squash
½ c. blanched, squeezed dry spinach
1 c. goats milk ricotta
¼ c. finely grated parmesan
½ tsp. kosher salt
¼ tsp. ground red pepper flakes
1) In a saute pan, over medium-high heat, heat the olive oil. Add the garlic and summer squash. Cook, stirring occasionally until squash is softened, about 6 to 8 minutes.
2) Transfer squash mixture to a bowl and let cool. Once mixture is cool, add spinach, ricotta, parmesan, salt and red pepper flakes. Stir to combine. Use filling with fresh pasta dough recipe for homemade ravioli.
Serves 4 | Total time about 55 minutes
3 Tbsp. olive oil
4 medium cloves garlic, thinly sliced
1 small yellow onion, finely chopped
1 Tbsp. tomato paste
1 (28-ounce) can whole peeled tomatoes, hand crushed
1 tsp. raw honey
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ c. finely chopped fresh basil
2 Tbsp. finely chopped fresh parsley
¼ c. fresh ricotta salata
1) In a large pot over medium-low heat, heat the olive oil. Add onions and garlic and cook, stirring occasionally, until softened but not browned, about 6-9 minutes.
2) Add the tomato paste and cook, stirring constantly for 1 minute. Add the crushed tomatoes and their juices, honey, salt and pepper.
3) Reduce heat to a gentle simmer and cook the sauce, stirring occasionally, 30–40 minutes. Stir in basil and parsley. Serve over Handmade Ravioli. Garnish with a sprinkle of ricotta salata.