Ten Penny Pasta Recipe
Ten Penny Chef Jamie Tavelaris stopped by PTL to show off a delicious pasta recipe!
Egg Flour Recipe
- Patent Flour 162.5 G
- AP Flour 150 G
- Yolks 112.5 G
- Eggs 100 G
- Olive Oil ½ TBSP
- Salt ½ TBSP
- Mix all dry ingredients together and make a well
- Mix wet ingredients and whisk, add to dry and bring together with hands by folding dough over and turning quarter clock wise every fold
- Fold for about 7 minutes until dough becomes smooth
- Wrap in plastic wrap and cool for at least 30 minutes before placing in pasta roller
- Place in pasta roller on widest setting and keep turning down knob and making pasta sheets thin enough to see your hand through the sheet from the other side
- Place on table and place 1 ¼ oz. filling every 2 inches apart on the bottom half of the pasta sheet
- Form ravioli by folding over the top piece of the dough, sealing with water, and pressing any air out
- Use pastry wheel to cut desired size of ravioli
Mascarpone Ravioli Filling
- Mascarpone Cheese 20 oz
- Cream Cheese 12 oz
- Fresh Minced Garlic 2 Cloves
- Grated Parmesan Cheese 12 oz
- Fresh Italian Leaf Parsley 6 oz
- Reconstituted Dried Porcini Shrooms 20 oz
- Kosher Salt and pepper to taste
- Leave mascarpone and cream cheese out at room temperature until soft
- Add all other ingredients to the cheese and mix until well incorporated
- Follow instructions on pasta recipe to fabricate ravioli
Porcini Wine Cream Sauce
- Sauté Oil 2 TBSP
- Minced Shallots ½ QT
- Minced Garlic 3 TBSP
- White Wine 2 QT
- Dried Porcini Mushrooms 1 ½ QT (reconstituted in hot water for 20 minutes and strained)
- Heavy Cream 4 QT
- Salt 4 TBSP
- Slurry All
- Slurry ( 1/8 Qt. container water and 11 heaping tsp. corn starch mixed until smooth)
- Place sauté oil, minced shallots, and garlic in rondo – add 2 TBSP salt to help sweat the aromatics and leave over med-low heat
- After 2 minutes add the white wine
- Reduce white wine until only ¼ is left, add heavy cream and reconstituted porcini
- Bring to a simmer and slowly whisk in slurry, add remaining salt
- Cool, record, hold in cooler
