Pot Roast Ravioli with Pea Shoots
Step one – make pot roast.
A lot of the flavor comes from all the little brown bits stuck to the pan after you sear the meat, known as the fond. I season the roast well, and dust with flour and sear in a dutch oven on very high heat.
Next, toss in all the chunked up vegetables, I used onions, carrots, celery and parsnips. Give ‘em a little time on the heat just to get them going. Depending on how much fat is in the pan, I might drizzle a little olive oil over the top. Next, add in a few tablespoons of tomato paste, and one can of chopped tomatoes. And, of course, don’t forget to season the vegetables as well.
Add the meat back into the pot along with your broth of choice. Bring to a boil, cover the pot and put it in the oven at 350° F for at least 2½ hours…the longer the better. Once it is done, I pull the meat out and let it rest for a bit covered with a piece of foil. Then I remove about half of the vegetables and cooking liquid and purée it. I like to use an immersion blender to save on dishes and hassle. Add the purée back in with the rest of the vegetables and keep warm. For the meat, I like to tear it apart a bit, while still leaving some big chunks.
Step two – enjoy pot roast with your starch of choice – it is as good over pasta as it is with creamy mashed potatoes.
Step three – put leftovers away in the fridge – very important step…pot roast just gets better and better as it sits.
Step four - reinvent the leftovers into a whole new meal!
Step one – make pasta (Recipe is from Jamie Oliver, and you can find it here)
Yet another reason I love my kitchenaid…the pasta attachment. I have never made homemade ravioli before and was not totally sure how thin the pasta should be. When rolling pasta, there are a few important things to remember – first, the dough should not be sticky, err on the dry side, and flour liberally if it begins to stick. Second, try not to ruin a good thing, don’t get carried away with putting the dough through the roller. I know. It’s very satisfying…but important to know when to stop. Third, make sure to begin with an oval shape and pass it through the thickest setting a couple of times, then fold in thirds, rotate 90º and pass through the thickest setting again, and then crank the setting down one notch at a time until you reach the desired thickness.
Although it held together, I think the pasta was a little thin. I laid out the sheet of pasta and started plopping down small dollops of shredded pot roast mixed with a little of the puréed vegetables on half of the sheet.
With the filling in place, I folded the other half of the pasta back over the filling, but only after giving the pasta a spritz of water with a spray bottle. *This is important.* Why deal with moistening the border of each ravioli with a brush or your fingertip, when, in one fell swoop, you could use a spray bottle and moisten the entire sheet! I chose spray bottle of course…and was quite pleased with the short cut. I’ll try to remember it next time I make wontons or egg rolls!
Once the sheet is folded, carefully press down around the filling of each ravioli to make sure it is well sealed. You’ll also want to see if you can squeeze out any air pockets, which can lead to exploded ravioli in your pot of water. I cut the ravioli with a fluted cutter-wheel…kinda like a mini-pizza slicer.
Once sealed, I sprinkled a little semolina flour on them to prevent sticking. Toss them into salted boiling water for 3-5 minutes. While they are cooking, melt some salted butter in a sauté pan, and add in some sliced shallots to soften. When the ravioli’s are just about done, toss is fresh pea shoots (so pleased to find these at Trader Joe’s!) and season with salt and pepper. Add in the ravioli straight from the pot as well as a little bit of the pasta water. Toss to coat, then plate them up and serve immediately.
Our ravioli were a little large and probably would have looked a little more elegant on a larger plate…but regardless, the end result was delicious.