Today was a good day. I visited my parents to make them my homemade tocco sauce with homemade ravioli. My dad has never made homemade pasta before, so I trekked up to Pennsylvania, pasta maker in tow, to rectify this immediately.
I actually made the tuccu the night before. I was worried we wouldn’t have enough time to let it simmer as long as it should. I will say…as much as I’ve publicly denounced Crockpots, I was so happy that I did not get rid of my slow cooker because it came in handy! I was running so far behind yesterday, so I started the tuccu in a pot around nine o’clock which is much later than I hoped. I realized I wouldn’t have time to finish it, but then I had a lightbulb moment. I dug the Crockpot out, dusted it off, and dumped everything right in. I set the timer for 12 hours and went to bed.
When I tell you my house smelled like a dream this morning, I am not exaggerating. The beef was so tender that I could cut it with a spoon. I might be well on my way to becoming a Crockpot convert.
Making the ravioli:
- 1 cup 00 flour
- 1 cup semolina flour
- 2 eggs
- 6 egg yolks
- Olive oil
I didn’t feel like bringing my food processor up since it weighs like 500 pounds. Luckily, my parents have a fancy KitchenAid mixer, so that worked perfectly.
My dad and I alternated rolling responsibilities, and I focused on filling up the ravioli.
I changed up my filling mixture since we didn’t have mushrooms and I didn’t have quite enough ricotta. Here’s how I made the filling:
- 12 ounces ricotta
- 1 cup freshly grated Parmesan
- Lots of black pepper
- 4 ounces of spinach that I sautéed, ice bathed, and then chopped
- Salt and crushed red pepper
After we stuffed the ravioli, we boiled them up! I scooped out some sauce from the tuccu for the serving platter. We made almost 30 ravioli, so I did a few layers. I started with a layer of sauce, a layer of ravioli, a layer of sauce, plenty of Parmesan, a few basil leaves, more sauce, ravioli, sauce, Parmesan, and basil. This prevented the ravioli from sticking together.
To serve it at the table, I transferred the beef to a platter with Parmesan. My dad had some nice Castelvetrano olives, so we served those on the side.
All in all, I think this was my best iteration of homemade tuccu. I highly recommend making it alongside homemade ravioli (or storebought, if you want to keep it simple). It’s also delicious with pappardelle.
Now I’m preparing for my friend to visit on Monday. We are having champagne and a “build your own toast” party. She’s bringing her Blackcurrant liqueur for a fun, bubbly brunch cocktail.
Here’s what I’m thinking:
- Avocado toast: Is that too plain? Maybe I should do something else.
- French scrambled eggs on toast
- Whipped ricotta with some kind of honey?
- Maybe I should buy some brie for it?
I don’t know! I need to spend some time getting inspiration for different breakfast toast options.
Oh! And, we are making the flaming omelet that I mentioned in my last blog post. You know I will be getting video evidence to share with you all!
Okay, that’s all for now! I hope you have a wonderful weekend. And if you have any fun breakfast toast ideas, let me know in the comments!