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from scratch ravioli

The fried ones are meat, cheese and spinach. The others are cheese and spinach covered in my special sauce. We got some Davinci garlic cheese rolls cuz they so good. It is quite a pain to make the ravioli’s but so worth it when you know what is in them and they freeze really good. Many more good meals coming up.

On request I will include the recipe below

from here

1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg

Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water

In a bowl combine all ingredients, except for the pasta and egg wash.

Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.

Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy

As usual it was an Alton Brown Good Eats idea. This would be the third time we have made them. This was the first time we used a food processor and well 3 cups of flour is waaaaaaaaaaaaaaay to much. I ended up making a double batch, which we were gonna do any way, just to get the dough right.

When using a pasta roller with this dough it needs to be pretty dry. The dough does not play nice if it is sticky at all. As far as the recipe we modify it to our tastes and the most important things is to make sure it is not wet and that the ravioli’s have no air in them.

Will make sure to make a vid the next time we do them. Plus more than willing to share equip and knowledge anytime. They are sooooooo good, it is one of the most favorite things we make. They never go to waste.

As far as the toasted ones. We warm them in the water then coat with bread crumbs and shredded parm. Just a dip in the oil and they are ready to go. As for my secret sauce, the man shut down my old vids. i will reload it up here soon.

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