I had the pleasure of spending an afternoon with Chef Andrée Riffou in her beautiful, fully-equipped kitchen. Chef Andrée, who earned her Grand Diplôme at Le Cordon Bleu in Ottawa and Paris, shared her passion for cooking through her new Ottawa-based food business offering Cooking Classes, Food Tours, and Team Building Activities.
The menu included mushroom soup, ravioli, and panna cotta. In between all the discussion of cookbooks, school, chefs, Paris experiences, and burn tales, we cooked.
This dish was one of my favorites of the afternoon, and I decided I needed to reproduce it in my own kitchen.Although at school we would have made it by hand, I used my food processor to mix the dough and my pasta maker attachment for my Kitchenaid to roll the pasta. I even re-processed left-over dough in the pasta maker, which is likely a no-no at school!
The filling is delicious, and the sauce is rich. It's a perfect appetizer. Here is Chef Andrée in her gorgeous kitchen:
Recipe: Ravioli Stuffed with Ricotta, Sun-dried Tomatoes, Basil and Pine Nuts
courtesy of Chef Andrée RiffouMakes: 30 ravioli
Ingredients:
Instructions:
1. Prepare the pasta dough:
- In a food processor, combine the flour and salt. Slowly add the olive oil, water, and eggs. Process until the mixture forms a ball. Add a bit more water if needed.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Roll the dough into thin sheets using a rolling pin or a pasta maker.
2. Make the filling:
- Sauté the shallots in butter until translucent and let cool. Toast the pine nuts in a dry pan and let cool.
- In a large bowl, mix the ricotta, sun-dried tomatoes, eggs, and basil. Stir in the cooled shallots and pine nuts. Season with salt and pepper.
3. Assemble the ravioli:
- Place a spoonful of filling on one sheet of pasta, spacing evenly. Lay another sheet over the top and press gently around the filling to seal.
- Use a knife or ravioli cutter to shape the ravioli. Place the finished ravioli on a floured surface to dry.
4. Make the sauce:
- In a saucepan, reduce the white wine to about ⅛ cup.
- In a separate pan, reduce the cream with garlic and basil until it thickens by half. Stir in the reduced wine and keep warm.
5. Cook the ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli for about 5 minutes until tender.
6. Serve:
- Plate the ravioli and drizzle generously with the warm cream sauce. Garnish with fresh basil if desired.
Tasting Notes
This dish is a true showstopper, with the creamy filling complemented by the richness of the sauce. While traditionally made by hand at culinary school, using a food processor and pasta maker streamlines the process for home cooks. Feel free to experiment with the filling—swap out sun-dried tomatoes for roasted red peppers or add a bit of lemon zest for a brighter flavor. Regardless, this dish is guaranteed to impress at your next dinner party!
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22 comments:
Tomatoes, shallots and cheese, how could you go wrong? It looks like a very deliciously educational day.
mmmmm...Your ravioli sound so flavourful and delicious with all the gorgeous ingredients.
Absolutely perfect!
i've never made my own ravioli, but when (if...) i do, i want it to be filled in exactly this way. what beautiful work, shari!
Such beautiful little pasta pillows! Makes me want to make some ravioli myself... And this recipe doesn't seem like it would be so hard to veganize... Oh, my mouth is watering just thinking about it!
oh my goodness! Sounds delightful!
Great post! Not only look and sound yummy, but I love the step by step pics!!
Love this meal!
These ravioli look amazing. You can't go wrong with the flavor combination either.
great posts... and such beautiful photos. I look forward to your every post
What a beautiful, perfect pillow of goodness!
This is a beautiful recipe. If I shee shallots I hang out just a bit longer.
angela@spinachtiger
Ooh, all those flavors sound so good--and homemade ravioli. Yum!
These are beautiful, and that filling combo - wow! I really need to get the pasta attachment for my KitchenAid.
Wow, that recipe looks so delicious and beautiful, too.
The filling sounds amazing. Love the idea of adding pine nuts!
Hello Shari,
This has to be one of my favourite dishes! Made so much easier with the "step by step" photo's, excellent!
Great post! Love the list of ingredients, all favorites! ~LeslieMichele
What a great food blog you have! Really inspiring:) Think I need to try one of your recipes sometime soon:)
Have a happy weekend:)
This sounds amazing!
Great looking ravioli! The words "pillow-like" comes to mind.
Oh wow these look good! I love that there's pine nuts in the filling.
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