I had a great week of classes. I taught a class where we made ravioli, which is a ton of fun. One of my kitchen assistants and I decided to have some fun after the class and get creative. Hence my experiment! Now I can’t take all of the credit for my creativity in this recipe. The day Wai-man and I decided to make something special I had just read a post from Ideas In Food. In this post they were talking about making a pasta dough and incorporating some miso paste into the dough. We took this idea and ran with it.
We started out with the basic pasta dough recipe we use in the ravioli class at Sur La Table.
2 1/2 C Flour
4 Large Eggs
1 Tblsp salt
To this I added about 2 Tblsp of white miso paste to add a mild flavor of miso to the pasta dough.
Sheets of Pasta Dough
While that was resting we started our filling.
Since we were kind on an Asian flavor path with our pasta flavor we decided to keep with that for our filing. I brought some of my short ribs and Wai-man brought some kimchi and a little bulgogi. We chopped up the kimchi and mixed that with the beef, sesame seed and sesame oil. I put all of that in a bowl and mixed it all up and added a little sriracha to give it just a little bit of an extra kick. I heated up a pan nice and hot and then added the mix to the pan and started cooking it up. I cannot even describe how amazing this combination of ingredients smelled. It was the most heavenly things I have ever smelt. It was meaty and the sesame oil gave off the most amazing aroma ever. I thought with the kimchi in it that we might get a little bit of a funky aroma but surprisingly it was quite mild.
Cooked Ravioli Filling
While Wai-man was filling and cutting our ravioli’s I started working on a sauce for our pasta. I decided to keep it nice and simple and just make up a quick cream sauce.
Filling the Ravioli
I started reducing some heavy cream in a pot. When the cream got nice and hot I added some more miso paste to the cream along with a little sesame oil and thinly sliced green onion for flavor. After it reduced down I started checking it for seasoning. It ended up turning out really good and complimented the pasta really nicely but looking back I should have grated a little ginger into the sauce. It probably could have used a touch of soy sauce in filling or in the sauce.
Cream Sauce Reducing
Either way I was really happy with our final product. The filling turned out super tasty and the pasta and sauce complimented it. All in all it was one of the best ravioli’s I have had. It was the perfect food for the cold night that we had last night. It was one of those things that as you’re eating it you feel like you are wrapped up in a nice warm blanket. I think that our mix we made for the filling would be really good in a nice bowl of ramen or a multitude of other dishes. This is just another example of why experimenting and playing around with food and ingredients is so much fun. Never forget that there is no such thing as failure as long as you learn from what you create.
I will be making this again for sure! I think that one of the best parts of this and some of the other things I have cooked is letting other people eat it and getting such great feedback. I don’t know that there is a better feeling as a chef then someone enjoying the things you cook!