The Cooking Runner

The cooking runner pedicure lover

on January 9, 2013

Miles run this month: 12.3 miles

Miles left to reach 2013 goal: 2000.7 miles

I think I might change my name to the one listed above!!!!!.

Met my SIL’s (yes I have a lot of SIL’s–3 soon to be 4, and yes I have seen them a lot in the past 60 days) for a pedicure this morning. We went to GL Nails in Grand Haven… um I will be returning. $25 and you get a massage chair, a pedicure, a leg rub that lasted FOREVER, and a paint job. Let me tell you how good a calf and foot rub feels after a long run…So the bad part? This is my second pedicure in less than a month… this can NOT become a habit…I will be broke.IMG_0520[1]

Since it was a rest day for me, well I will be riding bike later, so not a true rest day, but, any-who, I decided to cook. Get ready for picture city…

So I am going to call this…

Garlic chicken ravioli in a brown butter sauce

Basic Pasta Dough:

2 cups cake flour

4 large egg yolks

3 tablespoons EVOO

1/2 water

Blend all ingredients in electric mixer with dough hook. IMG_0504[1]You can do this by hand too. Keep blending until dough is smooth and elastic about 10 minutes. Add flour as needed. Once elastic, wrap dough in plastic and let it sit at room temp for an hour.    *** When you are cleaning up, wash everything in cold water to remove the dough, then in warm water as usual. The warm water activates the gluten in the dough and makes clean up a little more difficult.***

Ravioli filling

1 large chicken breast

2 medium shallots

1 clove garlic

1 tsp truffle salt

3 tablespoons truffle parmsean cheese ( you can use regular parmesean and add truffle oil to it)

1/4 c chardonnay

Cook the chicken in a pan with a couple tablespoons of olive oil and 1/4 cup Chardonnay. Once it is cook through chop it up and add it to the other ingredients in a large saute’ pan. Saute’ until the garlic and shallots are tender. (about 5 minutes) Remove from heat. IMG_0509[1]


Using a pasta machine, start at 1 and work your way to 5. 5 is the perfect thickness for ravioli dough. Assemble the ravioli with about 1 tablespoon of filling. Using a ravioli cutter, seal the edges. Transfer to a plate and repeat until all the dough is gone. IMG_0510[1]IMG_0511[1]

Bring a pot of water, with a little salt and olive oil, to a boil. Drop ravioli into pot and cook for about 3 minutes or until they float. If you do not properly seal the ravioli, all the ingredients will come out when you boil them.

Remove from water and place in a large saute’ pan. Add 2 tablespoons of butter and saute’ until the edges start to brown. IMG_0516[1]

Top with chopped basil and fresh parmeasan cheese and  pour yourself a glass of that Chardonnay you used earlier.

I used Hawthorn Chardonnay from Traverse City area. K and I visited this winery/tasting room a week after it opened. They were only tasting 3 wines at the time, but they have something good going on!!!

Not my picture :-)

Not my picture 🙂


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