Have a pasta party

Do you always intend to invite friends over for dinner (it’s called reciprocation) but never seem to make it happen? If it is because your feel like your cooking skills are not quite where you’d like them to be, perhaps you should try hosting a gathering where your guests actually do most of the work. Of course you don’t tell them that.

Instead, you call it a pasta party!

Your friends will be impressed when you invite them to a dinner of homemade sausage and cheese ravioli with walnut pesto, tomato essence and sage butter sauce. Just follow these handy instructions and your guests will happily help prepare a lovely stand-and-eat meal. You won’t even have to get out the good tablecloth.

The equipment listed below is not essential, but makes life easier and produces a more polished pasta. If you do not have a pasta machine, you (your friends) can roll out the dough and slice it into ribbons by hand; your theme is now Rustic.

Your biggest responsibility for this party is to buy all the ingredients and check out YouTube for a quick pasta-tutorial, or consult an old fashioned thing called a cookbook.

Your other duties include buying the best ingredients your budget will allow. Fresh tomatoes are nearing end of season in North Carolina, so now is a great time to make extra tomato essence and pop it in the freezer. Pesto, too. Now is the time to find the last of the fresh, summer basil.

Do prepare a bit for your guests. Rinse the basil, sage and tomatoes. Unwrap the butter and place it in a large serving dish and bring it to room temperature. Put sea salt and a pepper grinder on the counter. Gather and have handy pasta bowls and forks for everyone. They can match or not. You’ll also need a pot on the stove filled three-quarters full of water for the ravioli.

If you really want to prepare, try the pasta dough ahead of time. Buy flour and eggs days ahead of time and practice. Otherwise, be confident that you can make it happen, guide your guests and roll on.

Upon arrival guests naturally gravitate toward the kitchen; let them stay. Open the wine and sparkling water and share the plan of action.

Special equipment needed
Pasta rolling machine — hand or electric

The process
Make pasta dough. Let rest. Make filling. Roll pasta. Fill. Seal. Drop 1/3 of ravioli in boiling water. Cook for about 3 minutes. Pull out with strainer or slotted spoon and place in bowl. Tilt bowl and drain excess water. Add ravioli to first medium size bowl with sauce. Eat ravioli. Repeat with remaining ravioli and two sauces.

Fresh Egg Pasta Dough

2 cups unbleached, organic all-purpose, semolina or your favorite flour
2 eggs
2 egg yolks

Lightly beat the eggs together in bowl. In large bowl mound the flour and make a well in the top. You will make something resembling a volcano. Fill the well with the eggs and grab your fork. Yep, a fork. Starting from the well, work the flour into the egg mixture and work your way to the outer edges of the bowl. You will find this easy to begin, then it will start to become a bit resistant to your efforts.

Now is the time to make sure your hands are washed. Reach into the bowl and incorporate the rest of the flour into the dough ball. When you have it all absorbed, roll it out onto a lightly floured surface and knead lightly just until the dough comes together. You may need to add a few drops of water depending on size of eggs and flour used. Experiment. Add a little at a time. It is always easier to add more. It won’t be smooth at this point. Wrap it in plastic immediately so it does not dry and let the dough rest for at least and hour. Longer is better.

When rolling out pasta for ravioli, you can find great lessons on YouTube or just read the manufacturer’s instructions. Do the same thing for ravioli construction.

Epicurean is sharing a sausage filling, but you can use seafood, leftovers, veggies, no cheese . . .

Sausage and Cheese Ravioli Filling

1 pound ground sausage — your favorite
¼ cup ricotta cheese
¼ cup shredded mozzarella
2 tablespoons chopped parsley

Cook and drain sausage, place in bowl, add cheeses and parsley and combine. That’s it.

Walnut Pesto (vegan)

In a food processor place:
½ cup walnuts
the equivalent of 5 grocery store packs of basil, rinsed
1 clove garlic
1 teaspoon sea salt
¾ cup extra virgin olive oil

Turn on the processor and leave it on until all is combined. Taste. Add more of whatever you think is missing. When satisfied. Place in medium size bowl. This will receive fresh hot ravioli. Gently toss and share.

Tomato Essence

Core and quarter 6 or 8 tomatoes. Place them in a pot of boiling water for about 10 minutes. Strain and move tomato juice to a small sauce pan and bring to simmer. Let the essence reduce by at least half. Pour into medium size bowl and add a bit of sea salt until it tastes just so yummy. This is now ready to receive freshly cooked, hot ravioli.

Sage Butter Sauce

Remember that butter you put in the bowl earlier? Show your friends your fresh sage then chop it up a bit and put it on top of the room temperature butter. Add a spinke of salt. Thais is your Sage Butter Sauce. You will just add freshly cooked, still hot ravioli which will melt the butter and warm the sage. Spoon these onto plates and season with sea salt and freshly ground black pepper.

Good luck!

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