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(I’m attempting to get out of my creative rut and learn more about my camera. This video is only my second attempt at shooting and editing a video by myself so if you notice stagnant angles, that’s because it’s just me, my camera, and my tripod. I’ve got a long way to go, but hey, practice makes better.)
When it comes to cooking, failure is an option (in small doses). Sometimes dishes fall flat or burn, sometimes you drop dessert on the floor, sometimes things just don’t come together. I think all too often we forget that this is okay. Cooking, just like many other things in life, takes practice. The goal is to not let failure win.
I don’t believe when people say “they are a bad cook.” I think that they haven’t tried to gain more knowledge, they haven’t spent time practicing, or they haven’t sought out help. Being a “bad cook” shouldn’t stop you from cooking. Food is such a large part of life.
I also think it’s important to remember, you don’t need to be perfect. You just need to practice (by doing.)
Take for example, me (and this pasta). I’m far from perfect, especially in the kitchen.
I use too much flour, cut uneven, eat too much filling (before it even hits the pasta), don’t measure anything, my ravioli sometimes falls apart, and usually I’m in too much of a hurry. But it’s practice and every time I make pasta (and remember to slow down), I get better and more comfortable.
I get into a rhythm in the kitchen. Recipes tend to fall my the wayside and instead I find myself going with the flow.
I also believe that recipes are a guiding point on otherwise blank canvas. A recipe can give you help or inspire you to create something completely different. So what if you decide not to follow a recipe, who cares? Experimenting is half the fun in cooking.
and not something to fear.
The original recipe was actually for a pasta bake but I really wanted to make my own pasta and some how this turned into an inside-out dish. Next time I will use gorgonzola (which will help make the insides creamier) but this pasta turn out great.
I’ve made pasta dough in a food processor before but I am very keen on constantly feeling my dough. I’ve made pasta enough times that I know when there is just enough flour. I also normally use my kitchen aid attachment to roll out the pasta but I wanted to show that you don’t need anything but your two hands and a rolling pin to make this great ravioli dinner.
Why go out for fine dining when you can make such a great dish at home?
Brussel Sprout, Fig, and Feta Ravioli
- 1 1/2 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons water
- 1/2 lb brussel sprouts
- 4 dried figs
- 1/3 cup feta (or gorgonzola, goat cheese, or blue cheese)
- 1/4 cup butter
- 2 clove garlic
- 2 teaspoon rosemary
- Combine whole wheat flour and salt on a clean surface. Make a well, add two eggs, and 3 tablespoons of water. Using a fork, whisk eggs and slowly begin to incorporate flour.
- Continue to incorporate flour and a paste will soon form. Continue to mix (eventually ditching the fork for your hands) and knead dough into a smooth ball.
- Let sit for 20-30 minutes.
- While dough sits, pulse figs in a food processor. Add brussel sprouts and cheese, continuing to pulse until well blended. Set aside.
- Using a pasta attachment or rolling pin, roll out pasta. Pasta should be thin but still hold together. Measure out ravioli (if you have a cutter).
- Spoon mixture by tablespoons onto dough. Fold dough over and crimp.
- Bring a pot of water to a boil. Adding 3-4 ravioli at a time, cook until ravioli float to the top (5-6 minutes.) Remove and continue with remaining ravioli.
- Melt butter in sauce pan. Add in garlic and rosemary, cooking until garlic is fragrant. Toss with ravioli and serve.
by Erin Alderson