Ten Penny Pasta Recipe

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Ten Penny Chef Jamie Tavelaris stopped by PTL to show off a delicious pasta recipe!

Egg Flour Recipe

Patent Flour 162.5 G
AP Flour 150 G
Yolks 112.5 G
Eggs 100 G
Olive Oil ½ TBSP
Salt ½ TBSP

- Mix all dry ingredients together and make a well
- Mix wet ingredients and whisk, add to dry and bring together with hands by folding dough over and turning quarter clock wise every fold
- Fold for about 7 minutes until dough becomes smooth
- Wrap in plastic wrap and cool for at least 30 minutes before placing in pasta roller
- Place in pasta roller on widest setting and keep turning down knob and making pasta sheets thin enough to see your hand through the sheet from the other side
- Place on table and place 1 ¼ oz. filling every 2 inches apart on the bottom half of the pasta sheet
- Form ravioli by folding over the top piece of the dough, sealing with water, and pressing any air out
- Use pastry wheel to cut desired size of ravioli

Mascarpone Ravioli Filling

Mascarpone Cheese 20 oz
Cream Cheese 12 oz
Fresh Minced Garlic 2 Cloves
Grated Parmesan Cheese 12 oz
Fresh Italian Leaf Parsley 6 oz
Reconstituted Dried Porcini Shrooms 20 oz
Kosher Salt and pepper to taste

- Leave mascarpone and cream cheese out at room temperature until soft
- Add all other ingredients to the cheese and mix until well incorporated
- Follow instructions on pasta recipe to fabricate ravioli

Porcini Wine Cream Sauce

Sauté Oil 2 TBSP
Minced Shallots ½ QT
Minced Garlic 3 TBSP
White Wine 2 QT
Dried Porcini Mushrooms 1 ½ QT (reconstituted in hot water for 20 minutes and strained)
Heavy Cream 4 QT
Salt 4 TBSP
Slurry All
Slurry ( 1/8 Qt. container water and 11 heaping tsp. corn starch mixed until smooth)

- Place sauté oil, minced shallots, and garlic in rondo – add 2 TBSP salt to help sweat the aromatics and leave over med-low heat
- After 2 minutes add the white wine
- Reduce white wine until only ¼ is left, add heavy cream and reconstituted porcini
- Bring to a simmer and slowly whisk in slurry, add remaining salt
- Cool, record, hold in cooler