Purgatory or Pasta!

Last night while a house full of friends watched the season premier of lost, Liz and I made sweat potato and portobello mushroom ravioli using H&J Ranch eggs and wheat from Richardson Farms. While we never did find out if the nuclear bomb exploded or if purgatory actually exists, it was quite the process turning these ingredients into edible pasta. Below is more of an ingredients list than an actual recipe because we kept kneading, adding water, and adding flour until the consistency felt right. The end result was just what we'd come to expect form homemade pasta, always worth the effort. Unfortunately, my pasta was serial crushed by some huge friggen water bottle sometime during the night, but as Bill Murray once said, “It just doesn’t matter.” In short, although it wouldn’t pass muster from a presentation standpoint, the flavor of smashed pasta is nearly indistinguishable from its fully sober brethren.

Sweat Potato and Portobello Mushroom Ravioli

Pasta
3 eggs (farm size, ~medium)
2 cups flour (with a bit extra during kneading)
olive oil (~tbl spoon)
water (~1/2 cup, but don’t add it all at once)

Ravioli Filling
Shredded sweet potato
sauteed chopped portobello and minced green onion
rosemary
one egg
sprinkle of flour
oil

At the shredded stage I have been using this mix for hash browns and lettuce wrap filler but another run through the food processor and it makes ideal ravioli filling.

There will likely be enough pasta leftover to make some additional noodles to either air dry and save for later or use to augment your meal. Up Next: Salt, Food Assurance, and home-made sourdough starter (something I consider to be one of the coolest things that actually works on this whole rock).