Buckwheat Ravioli, Parsnip Puree & Ajvar

 
Buckwheat Ravioli, Parsnip Puree & Ajvar

Ravioli Filling:
2 shallots chopped fine and sautéed (or half an onion)
1 tablespoon sunflower oil
1 pound ground meat, I used turkey
1 teaspoon ground nutmeg
1 container baby arugula
2 garlic minced cloves sautéed
salt and pepper to taste

Buckwheat Ravioli:
2 cups buckwheat flour
3 egg yolks, room temperature
2 whole eggs, room temperature
1/4 teaspoon salt
1 tablespoon olive oil
enough water to bring the dough together if need be

Prepare ravioli filling in advance by sautéing the shallots in the sunflower oil in a large frying pan. Then add the ground turkey and cooking very lightly, don't overcook. Add garlic cloves and the spices and then the baby arugula. Keep cooking by covering pan and steaming till the arugula is completely wilted. If need be add in a dash more sunflower oil and some water. Add salt and pepper to taste.

For ravioli place two cups of buckwheat flour along with the salt on counter, whisk, then add one egg at a time and blend with fork. Slowly add each egg yolk and last the whole eggs and olive oil. Knead dough till well blended and smooth. Let dough rest for at least half an hour. Roll dough out and cut into 3 inch rounds, one for the top and one for the bottom. Place filling in the middle of one buckwheat round and wet edges with water and place another buckwheat round on top. Press to secure.

See this post for recipe for Parsnip Apple Puree

See this post for recipe for Macedonian Ajvar

Full disclosure, the proof is in the pudding. The ravioli were heavy and dense, like hockey pucks. Only thing going for the ravioli was they didn't fall apart when I boiled them in water for 10 minutes. That fact actually had me quite proud of myself. Dealing with non gluten free flour is not an easy task. Besides which, the ravioli were not actually the prettiest. I may need to substitute some flour other than just buckwheat. Back to the drawing board. The filling and sauces were excellent. I used Bob's Mill buckwheat flour.