This is my Übermahl or Over-Meal, a process of self-transcendence that eschews traditional cooking and makes its home beyond the pale. It is also delicious.
Ramps, for those of you who do not live in the Appalachian Mountains, are a variety of wild Leek than can be found in this region in the spring. It has a unique flavor, but is milder than onions or garlic..
Homemade Ravioli Cashew Ricotta Cheese
(lifted from the Simple Veganista http://thesimpleveganista.blogspot.com/2012/10/cashew-ricotta-cheese.html )
- 1½ cup raw cashews
- water
- 1 large lemon (or, in a pinch, 1 Tbsp vinegar
- 1 Tbsp nutritional yeast (optional)
- 1 clove garlic
- dash onion powder
- 1 tsp basil (optional)
- salt & pepper
Homemade Pasta (4 servings)
- 2 cups flour
- pinch salt
- 3 eggs (at room temperature)
- 1 Tbsp olive oil
- Ramps or other Special Ingredient: if you want to mix it up, add ½ cup of something interesting. For this recipe, I added blanched ramps, but I could have added beets or something else crazy.
Step 4, let it sit: Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Step 5, Roll on: Roll out the dough with a pasta machine or a rolling pin to your desired thickness. For the ravioli, I rolled it to about a millimeter. For long Pasta, I prefer it pretty thin. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
Step 5, alternate: Roll out the pasta into long sheets and place half of this on a large, smooth surface. Put dollops of the ricotta mixture ad even intervals (do you like big raviolis or small ones?), and moisten the areas in between (to make the pasta stick). Cover the sheet with the other sheets and use gentle pressure to seal the little packets (or a ravioli roller, a cool but difficult tool). Cut in between the dollops—there is a crimper/cutter they make for this, but I use a knife. Press the edges of the packets with a fork to make sure they are sealed.
Step 6, cooking: Bring water to a boil in a large pot and add salt. Cook the pasta until al dente, 1 to 8 minutes depending on thickness. Drain, treat, and eat.
Extra Step, treating: You could just make some sauce, but for this, I prepared Browned Butter & Mushrooms. In a large skillet, sizzle a half stick of butter until it begins to brown. Add a half to a whole pound of sliced mushrroms, and allow them to brown as well. If too much of the liquide boils away, add more butter or a little white wine. Add some mixed garlic for the last little bit, long enough so it softens & releases its flavor, but not long enough to brown. Dump the pasta into this.