
Beggar's Pouches
Beggar’s Pouches – essentially a fancied up ravioli – are a simple, romantic dinner for two that can be modified to fit any taste buds. My favorite varieties, and the recipes, are below, but you can really make filling out of pretty much any mixture of ingredients that you’d put into a ravioli.
First, you have to make the dough. For two main course portions, you need:
2 cups of semolina flour
2 large eggs
1 tsp extra virgin olive oil
Put the flour in a mound and crack the eggs into a hole in the center with the olive oil, mixing together until you get a firm dough. Add extra flour or water as needed to ensure a proper consistency – which should be neither sticky nor too stiff (it should be like pie crust).
Roll the dough out until it’s about 1/8 inch thick (about the thickness of a ravioli crust), and cut into 2X2″ squares. Now you’re ready to fill!
Filling Options:
Pear and Gouda With Pine Nuts, Capers, and Tomato In A Butter Sauce:
Filling:
1 Bosc Pear
1 large chunk of Gouda cheese
Sauce:
1/2 stick of butter
1/4 cup dry white wine
3 tbsp capers
3 tbsp pine nuts
1 small tomato, seeded and diced
Shred the pear and gouda into a mound, mixing equal parts into the mixture. Spoon one teaspoon into the center of each square. Wet the edges of the square and fold OPPOSITE corners across to each other, pinching the sides and center point together to seal. For the sauce, melt the butter in a sauce pan. Add wine, capers, and pine nuts. Simmer for 5 – 10 minutes, until the sauce is browned but not burnt. Add the tomato, toss, turn off heat and let sit for 1 minute or until heated through.
Spinach and Feta With Roasted Eggplant, Caper and Tomato sauce:
Filling:
1 cup frozen spinach
1 cup Feta cheese
Sauce:
1 slice of a large eggplant, roasted and diced
5 tbsp olive oil
1 clove garlic
1 small tomato, seeded and diced
2 tbsp capers
2 tbsp lemon juice
salt and pepper to taste
Mix the spinach and Feta together in a bowl, and spoon one teaspoon into the center of each square. Wet the edges of the square with water and fold OPPOSITE corners across to each other, pinching the sides and center point together to seal. In a saucepan over medium heat, warm the olive oil and simmer the garlic until fragrant, then and add roasted eggplant, tomatoes, capers, lemon juice, and salt/pepper.
Wild Mushroom and Pecorino Romano With Pecorino Butter Sauce:
Filling:
1 cup wild mushroom mix, small dice
1 cup Pecorino Romano cheese, grated
Sauce:
1 stick unsalted butter
1/6 cup chopped fresh basil leaves
3 tbsp pine nuts
grated nutmeg
shredded Pecorino to top
Mix the wild mushroom mix and Pecorino Romano together in a bowl, and spoon one teaspoon into the center of each square. Wet the edges of the square with water and fold OPPOSITE corners across to each other, pinching the sides and center point together to seal. For the sauce, melt the butter and simmer until a pale golden brown, about 3 minutes. Add in the basil and pine nuts and cook until fragrant, about 2 – 3 minutes. Toss with ravioli, top with grated nutmeg and shredded Pecorino.
These are easy to prepare ahead of time, so that you aren’t cleaning counters and assembling the day of your romantic dinner. Store on a dish covered with plastic wrap in the fridge overnight and bring to room temperature before boiling.
To Cook:
Bring a pot of water to a boil and salt. Dip the beggar’s pouches in the water and let the pouches boil for 4 minutes. Serve with sauce and top with Parm or Pecorino for extra flavor. Be sure to start your sauce as you’re boiling your water, because otherwise your pouches will will be done ahead of time, and they will either get cold or stick together – or both.
Tip: When creating a butter sauce, you want to be sure that it’s freshly-made, because they don’t reheat well. While you can make the ravioli (and even prep the sauce ingredients) the night before, don’t risk ruining your dish by preparing the sauce ahead of time and attempting to reheat it.
VN:F [1.9.3_1094]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.3_1094]