I guess its my German heritage that gives that love for anything that resembles a dumpling. Whether sweet or savory doesn’t seem to matter, filling between two thin layers of pasta or dough is just plain good to me.
Around the world, Italian ravioli has many culinary ‘sisters’ in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. In India, the dish Gujiya, has a sweet filling, rather than savory. There are many similarities between Italian ravioli and certain Chinese dumplings as well.
Although ravioli can come in many shapes, including circular and semi-circular, the traditional form is a square. The word ‘ravioli’ comes from the Italian riavvolgere, which means ‘to wrap’.
Not being someone who enjoys to eat ‘out’, its a rare occasion (when we do), for me to be really happy with my meal. I think it has a lot to do with the fact that I cooked a lot of ‘commercial’ meals in the food service industry years back. I guess I just got ‘burn out’ to that kind of cooking you might say.
Nevertheless, whenever we have chosen to go to the Olive Garden Restaurant, there is a meal I really do enjoy. It’s called ‘Ravioli di Portobello’. Today, I am re-creating those flavors in a casserole and adding some ground chicken to make it a little more interesting from Brion’s perspective.
Ravioli di Portobello Casserole
Portobello Mushroom Filling
Portobello Mushroom Filling
In a saucepan, melt butter over medium heat. Saute onion until soft. Add mushrooms & saute for two minutes. Reduce heat & let simmer for 5 minutes or until liquid has evaporated & the mushrooms are fully cooked. Add seasonings. Set aside.
In a bowl, combine dry ingredients with eggs. Add water a little at a time, while stirring, until it forms a soft dough. Dough should be soft but not sticky. Roll out the dough, on a floured surface, into a rectangle that is 1/4-inch thickness. Place 1 teaspoon of filling about an inch apart in even columns & rows to cover half of your dough rectangle.
Before adding the top layer of pasta to the ravioli, moisten the dough around the filling dollops. Carefully fold the dough (without any filling on it) over the half with the filling dollops. Using the side of your hand, press the dough together between the dollops, accentuating the pockets of filling in each ravioli. This is very important step to ensure your ravioli will not leak while cooking.
Using a pastry cutter (or a pizza cutter), cut straight lines through the pressed down sections between the filling dollops. In a large kettle of boiling water, drop ravioli in a few at a time, being careful that they do do touch the kettle. When the raviolis float to the top, boil for one minute & then remove them with a slotted spoon. Keep warm in a covered dish, drizzling a tiny bit of butter or oil over them to prevent sticking until you are ready for them.
Sun-Dried Tomato Sauce
In a skillet, melt butter & saute garlic, seasonings, sun-dried tomatoes for a few minutes. Add chicken broth & half & half; bring to a boil & continue to stir until thickened & creamy about 5-7 minutes. Remove from heat, set aside until ready to use in casserole.
In a skillet, brown ground chicken until no longer pink; drain & place in a bowl. Add salt, garlic powder & pepper. In the skillet, melt butter, add onion & zucchini; saute until tender crisp. Stir in sun-dried tomato sauce.
Preheat oven to 350 F. In a buttered 9 X 13-inch baking dish, spread 1/4 of sauce, layer 1/2 of the ravioli, another 1/4 of the sauce, half of the chicken & half of the cheese.
Repeat again except OMIT cheese. Cover & bake for 35 minutes. Uncover & sprinkle with remaining cheese. Let stand 10 minutes before serving. If you wish to garnish, chopped green onion & diced tomato are nice.
Rosti (roosh-tee) originated as a farmer’s breakfast item in the canton of Bern in Switzerland. In Germanic Switzerland, rosti literally means ‘crisp and golden’ and refers to a dish of shredded potatoes, sauteed on both sides in butter with salt and pepper. Regional variations include extra ingredients such as bacon, ham, onion, cheese, apples or herbs and fresh vegetables.
This Swiss potato dish can be described as a cross between hash browns and a potato pancake. Poached eggs are particularly good with rosti at breakfast, but when served at any other meal, toppings might include smoked salmon, bacon, avocado, sour cream and red onions.
Writing this blog makes me mentally return to the brief bit of time Brion and I spent in Lugano, Switzerland. This city lies at the edge of Lake Lugano, south of the Swiss Alps. Lugano has a traffic-free historic town center where we enjoyed not only a great meal but some of that fabulous Swiss chocolate. The city’s waterfront forms a crescent around the bay. The climate of Lugano is humid subtropical that closely borders on being oceanic. I’ve included a few of Brion’s photos of the beautiful villas along the shores of Lake Como and in the city of Lugano. Hopefully, some day we will be able to explore Switzerland a little more extensively.
Mental journey aside, today I not only am making a potato rosti but something that mirrors that idea using zucchini instead of potatoes. It should make for a tasty combo.
Potato Rosti & Zucchini Rolls
Potato Rosti Roll
Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate potatoes, rinse & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 30 minutes. Remove from oven; sprinkle with Swiss cheese & shingle with ham slices. Using parchment paper, gently roll up rosti & bake for another 10 minutes or until cheese melts. Serve hot.
Filled Zucchini Rolls
Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate zucchini & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 20-25 minutes. Remove from oven; sprinkle with smoked Gouda cheese & shingle with ham slices. Using parchment paper, gently roll up zucchini roll & bake for another 10 minutes or until cheese melts. Serve hot or cold.
- It is very important that you absolutely MUST squeeze out all the moisture from potatoes & zucchini before you add the eggs.