Awesome ravioli, and a tip.



We’re still making pasta by hand in the kitchen and we’ve pretty much got it down pat now. One thing I learned the last time I made the ravioli was that it’s actually better to make the filling ahead of time and refrigerating it. It stays cold throughout the process and is easier to handle. In fact, it stays together so nicely, that you can get fuller and much nicer looking ravioli.

Here’s the tip. Make the stuffing ahead of time and refrigerate. Then when you fill the ravioli, instead of spooning it in or throwing it in, roll them into neat balls. It’s so much neater and makes the ravioli turn out so much nicer.

As you seal the ravioli, keep one end open enough to allow air to escape. If you can keep the ravioli relatively free of air bubbles and filled uniformly, you should end up with a product which looks like this when cut.

Making fresh, handmade ravioli

I decided to break out the pasta roller again, seems I love the thing. I especially love the flavor you get when you make your own pasta with fresh eggs. I just don’t think you can beat it.

I started by making the filling, using cooked sausage, a variety of cheeses, a little fresh basil from my herb garden, a little garlic salt and some shiitake and button mushroom. Blended it down a little bit in the food processor and then let it rest a bit.

In the meantime, I got out the handy dandy Atlas Marcato Wellness 150 Pasta Machine.

It really has been great and so much better than a cheap one I had years ago. I opened it up after receiving it and took a look at the insides. As far as I could see it was all metal construction. Well built. I made a full recipe of pasta dough and divided into four balls and let them rest. I later ended up subdividing each ball in half again.

As you can see, I like to divide it part way into the rolling process, just to keep everything organized and neat.

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