I know most of you have and herb garden or work with local farmers. It’s getting towards the end of the growing season for herbs. While they still look great preserve them for winter use. Fill a 16-ounce deli cup with packed herbs. Cover with olive oil and freeze. Later when you want that fresh flavor, pop the herbs and oil, still frozen, into a pacojet beaker and packetize. Use the herb puree in doughs, dips, soups, and sauces. Following is a great recipe using the puree in a pasta dough. You could also add an herb puree to the whipped ricotta for a flavorful light dip or spread.
Basil Pasta Dough
2 cups farina 00’ flour
1/2 cup all-purpose flour plus additional for kneading
1 teaspoon salt
4 large egg yolks
½ cup basil puree
Blend flours and salt. Add eggs to mixture. Incorporate puree till mixture comes together and forms cohesive dough. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap. Roll to thinnest setting on pasta roller. Cut in 2”x2” squares.
Whipped Ricotta Filling
14 ounces ricotta cheese
2 ounces fresh grated Parmesan cheese
.25-ounce fresh cracked pepper
1 garlic clove, minced
Place ricotta and Parmesan in pacojet beaker. Top with salt, pepper, and garlic. Using the whipping disk pacotize the cheeses. Use as a filling, dip, or spread.
Place about a half teaspoon of ricotta filling on each pasta square. Wet the edges of the pasta with egg and top with another square. Press edges to seal. Bring a large stockpot of water to a boil. Turn the heat down to a low boil and add the raviolis. Cook until soft, about 3 minutes. Serve with favorite tomato, cream or browned butter sauce.