Roasted Garlic and Zucchini Ravioli

I've had some great success with my new pasta machine, a Ferrara PastaQueen.

These zucchini came very spicy (garlic) and flavorful. I would have liked the dough to be a bit denser and chewier. I've been rolling it to the second thinnest setting on the pasta machine but think the third (out of 8) settings would be best for the texture. It will also give me a little more resilience as the pasta cooks...less breakage. I like the half-moon, agnolotti shapes. More filling that way. They turn out like little pillows.




I did these oven-baked because the filling was definitely hardy enough to hold up to a tomato sauce and melted mozzarella.

Pasta (1/2 pound approx)
1 cup all purpose flour
1 cup whole wheat flour
2 eggs
1/2 tsp salt
1Tbsp olive oil
1/4 cup cold water

Mix the flour and salt, whisk eggs and olive oil and combine. Add water until the dough comes together. Knead for about 10 minutes on countertop, using extra flour to prevent sticking. Rest for 30 mins, then roll out pasta sheets for ravioli.

Filling:
2 zucchini, roasted at 400 degrees for 1 hour with a little olive oil, salt, pepper.
1/4 cup ricotta (dry)
1 Tbsp butter
1 head garlic, roasted
3 Tbsp grated romano cheese
1/2 cup chopped sundried tomatoes

Blend zucchini and ricotta. Place in cotton dishtowel and squeeze out excess water. THIS WILL REDUCE BY HALF. Its important to squeeze so the pasta dough does not soak through. Mix in the rest of ingredients and fill ravioli in shape you desire. Again, I do half moons.

Review: Excellent. They worked very well oven-baked. The whole wheat added a nice nuttiness and the sundried tomatoes gave the filling a complex texture. I would have liked a little more chew to the dough.