My first genuine foodie moment was one of: garlic, cigarette smoke, glasses clinking, and more plated than I could eat.
That’s because my parents took me to Bove’s.
I remember parking in the adjacent lot was a big deal because there were no parking garages, and there was a cook in a white apron hand-rolling meatballs into a hotel pan just outside the side door.
Nearly everything on the menu was homemade.
Soon afterward, we relocated from South Burlington to Bakersfield, but would still make the pilgrimage to our favorite Italian restaurant every shopping holiday.
My sister would order a split of half meat and half cheese ravioli.
Mostaccioli with white wine/garlic sauce and lots of soft white bread for sopping it up.
My toddler brother ate spaghetti with red sauce, but I didn’t focus on his eating habits – except for that one time he smushed his own birthday cake on his head, because that was funny.
We kept that a family tradition until we were all married, and with so many of us eating garlic that we had to roll down the car windows on the way home.
Sometimes even on the next day as well.
I can’t eat at Bove’s any longer because of food issues, but I have a recipe for a gluten free/soy free pasta dough that works well for homemade ravioli.
This time of year I fill them with pureed squash, spinach and ricotta, or ground chicken – but, always with plenty of fresh garlic.
|JUICY Gluten-free Chicken-filled Ravioli (recipe #2, too many air pockets)|
Gluten-free Ravioli (aka, Recipe #5)
Based on a by King Arthur Flour
Makes about 30 raviolis
130g King Arthur GF Flour* (1 ¼ cups)
70g Quinoa Flour (1/2 cup)
2 tsp. Xanthan Gum
1 tsp. Cornstarch
1 tsp. Sea Salt
2 Large Eggs
4 Egg Yolks (reserve whites)
Mix dry ingredients in a bowl.
Make a well in the center, add eggs. Slowly incorporate by stirring only the eggs until dough forms.
Knead a few times, then wrap tightly in plastic and refrigerate overnight. Don’t try to incorporate all the flour. (Keeps 4 days.)
Cut dough in half, keep unused dough covered.
Dough can be rolled out by hand, but a good squish with a flat-bottomed pan or a tortilla press starts the process.
To make ravioli:
Use beaten egg whites to thinly coat the pasta sheet.
Place 1 TB of filling** along the sheet – about an inch apart.
Top with the other half sheet, and gently tamp between raviolis to seal.
Cut and shape.
These may be frozen on a cookie sheet, then transferred to a plastic bag - or refrigerated if ready to cook right away.
Cook at a slow simmer, 16-20 minutes. GF takes much longer than wheat flours to cook.
I like to pan fry before serving.
*I highly recommend using gram measurments for best results
**Easy fillings: leftover mashed potato, ground beef or lamb, sausage – plus grated cheese.