Information on cooking artichokes and doing felting projects will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Cookbook author and chef John Vollertsen (more commonly known as Chef Johnny Vee) will demonstrate how to clean an artichoke, steam it in a pressure cooker and then make ravioli using Won Ton wrappers. He owns and operates Las Cosas Cooking School in Santa Fe.
Megan Thome is going to show a variety of felted projects, from a sweater to a pillow to seasonal décor, and she’ll demystify the craft of felting, which is actually so easy! She is the former spokesperson for EK Success Brands in Kansas City, Mo.
Information on making wooden storage cubes, scrapbook journaling and encaustic artwork will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Bruce Johnson will show how to use inexpensive wooden storage cubes to add color and creativity in any room in your house —- and serve as a great way to store lots of different items—- from toys to linens to crafts. Bruce serves as the spokesperson for Minwax in Upper Saddle River, NJ.
Maria Nerius represents createforless.com, and she’s going to show new ideas for journaling in scrapbooks by using flaps on the pages. Pockets are a fun way to add memorabilia and other treasures to scrapbook pages, and Nerius has examples of techniques for both flaps and pockets. She’s from Palm Bay, Fla.
Artist and author Helen Hajjar will show how to create beautiful pictures of landscapes, flowers and abstracts using a travel iron and wax. Other techniques include dribbling the wax and using hot air blowing to create interesting designs. Her book is titled “Encaustic Art” and she’s from Boynton Beach, Fla.
Artichoke ravioli with lemon and parmesan cream sauce
• 1 recipe pasta dough, see below or won ton wrappers
• 1 tablespoon olive oil
• 1 cup artichoke hearts, diced (fresh, canned or frozen)
• 2 garlic cloves, minced
• 1 cup whole milk ricotta cheese, drained
• 1/4 cup grated Parmigiano Reggiano cheese
• 1/4 cup minced parsley
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 egg, beaten
For the filling: Heat olive oil in medium saucepan and sauté artichoke hearts and garlic until slightly browned.
Place artichokes in medium bowl and add ricotta, parmesan, parsley, salt and pepper. Mix to combine.
• 2 cups all-purpose flour
• 3 extra large eggs
Place flour in a food processor fitted with metal blade. Mix eggs together in small bowl and add to flour and all at once pulse-mix the dough until it forms a ball. Remove dough from bowl, knead briefly and wrap in plastic wrap and allow to rest for 15 minutes.
Lemon and parmesan cream sauce
• 2 cups heavy cream
• 4 garlic cloves, minced
• 1/4 cup vermouth
• 2 teaspoons lemon zest
• 1/2 cup grated Parmigiano Reggiano cheese
• Pinch of ground nutmeg
Kosher salt and fresh ground pepper to taste
Place cream and garlic in medium saucepan and bring to a boil. Reduce to simmer and allow to cook until cream has reduced to 1 cup. Whisk in vermouth, lemon zest, cheese and nutmeg and cook until sauce has thickened and cheese has melted. Season with salt and pepper.
To finish: Divide pasta dough into 4 portions and wrap the unused portions in plastic wrap to prevent drying. Using a pasta machine, roll dough into long sheets with the thinnest setting possible without the dough tearing. Cut 2-inch circles of dough and place one teaspoon of artichoke/ricotta filling in center of dough. Brush perimeter of ravioli with egg wash and place another circle of dough over filling. Pinch tightly to seal seam.
Place on flour dusted sheet until ready to cook. Repeat until all the dough has been filled.
Cook ravioli in gently boiling salted water until tender, about 5 minutes. Drain and toss in sauce. Serve immediately on warm plates.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.