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Cheese Ravioli

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Hoser View Drop Down
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    Posted: 11 March 2012 at 03:29
I've been hankering to make some ravioli lately, so yesterday I decided to pull the trigger on that one.

I made up some pasta dough in the kitchenaid with the dough hook, then wrapped it in plastic and let it rest in the fridge for an hour.


While the dough was resting, I used 8 ounces of ricotta, some granulated garlic, black pepper, 1 cup of grated parmigiano romano, 1 egg and a handful of parsley and mixed up the filling.


When the dough was done resting, I divided it into small pieces and ran it through my pasta rolling attachment for the Kitchenaid. I took it down to #4 on the roller...thin, but not paper thin.




Then out came my ravioli mold...one of the most useful gadgets I have in my kitchen. keeps your ravioli uniform, and they seal up very nicely with the use of a rolling pin.

First I either spray the mold with oil or dust it with flour, and lay one pasta sheet on it. After that, you take the "dimpler" and lay it over the pasta to create the little wells in the pasta.



Fill the wells with about a teaspoon of the ricotta mixture, give it an egg wash around the edges, place another sheet on top and go over it with a rolling pin.




And voila! instant raviolis....I later boiled them up for about 5 minutes, then put them into a pomodoro sauce with meatballs, and served it with a nice tossed salad. Sorry I have no pics of the plated dish...I was so hungry it slipped my mind when we had dinner.


Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2012 at 04:54
Looks good, Dave.
 
Where did you find the mold? I've wanted one for years, but have never been able to source them.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2012 at 05:08
Originally posted by HistoricFoodie HistoricFoodie wrote:

Looks good, Dave.
 
Where did you find the mold? I've wanted one for years, but have never been able to source them.

From one of my very favorite suppliers, located in Philly Brook...Here's a link. I have nothing but good things to say about Fantes and their customer service.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2012 at 06:31
My bad Dave. I know Fantes, and agree with your assessment. Just never thought to look there.
 
Quite a selection they've got. Now I have to make a decision.
 
Thanks.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2012 at 09:39
I had made lasagne vinccigrassi last night and baked it today for lunch.
Your ravioli look splendid. Could you provide the filling recipe ?
 
I use a blend of Italian cheeses that I make: grated dried pecorino sardo, ricotta home made, fresh buffala mozzarella and grated Reggiano Parmesano ...
 
Thanks so much for posting.
 
Margi
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 02:07
Originally posted by Margi Cintrano Margi Cintrano wrote:

I had made lasagne vinccigrassi last night and baked it today for lunch.
Your ravioli look splendid. Could you provide the filling recipe ?
 
I use a blend of Italian cheeses that I make: grated dried pecorino sardo, ricotta home made, fresh buffala mozzarella and grated Reggiano Parmesano ...
 
Thanks so much for posting.
 
Margi
Certainly Margi...it was a very basic cheese ravioli consisting of :

8 ounces Ricotta cheese

1 large egg, well beaten

1/2 teaspoon granulated garlic

1 cup freshly grated parmigiano 

1/4 cup chopped parsley

several grinds fresh black pepper

mix well and fill raviolis.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 09:18
dave - outSTANDing job on the ravioli! thanks for such a useful pictorial!
 
i got to thinking that this goes well with your recent polish pierogi and russian verenyky posts. also, of course, with so many great posts for italian pasta dishes that we have seen lately. great job!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 11:45
Thanks so much for the cheese ravioli filling recipe.
 
Apologies, I think I sent a message to Historic Foodie, not Hoser.
 
Thanks both of you, anyway.
Margi.
 
*** this can be nice for St. Joseph´s Day legal bank holiday Monday.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 12:41
very nice! I've yet to make my own pasta of any kind, but stuff like this sure makes me want to try it!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2012 at 04:12

Dave, your ravioli look perfect with quite a large "pocket"! I had a similar ravioli maker in my hands in a shop, but it looked a little different. There were no 2 pieces, just one solid thing where the "dimpler" as you call it is attached. Looking at your ravioli maker makes me realize how inventive that thing is. 

May I ask which ingredients you use in your dough? Pasta making is one of those skills I can improve on... dramatically!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2012 at 10:30
Hoser,
 
Thanks alot for the recipe ... Mine is similar ... Amazing flavour when You make ur own ... I add A mix of cheeses, including: Pecorino Sardo ewe aged cheese from Sardinia ( available in NYC at Di Palo - 200 Grand St. - 212 226 1033 - Dettori Farms - Sardinia ), online@murrayscheese.com
and the Formaggio Kitchen: 888 212 3224
 
Kind regards.
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 01:29
Originally posted by ChrisBelgium ChrisBelgium wrote:

Dave, your ravioli look perfect with quite a large "pocket"! I had a similar ravioli maker in my hands in a shop, but it looked a little different. There were no 2 pieces, just one solid thing where the "dimpler" as you call it is attached. Looking at your ravioli maker makes me realize how inventive that thing is. 

May I ask which ingredients you use in your dough? Pasta making is one of those skills I can improve on... dramatically!

I have used several Chris, but this one is my favorite.
I will usually knead it in my kitchenaid mixer for about three or four minutes and then finish the kneading by hand.

Ingredients

  • 2 cups all-purpose flour, plus more for dusting

  • 1 teaspoon salt

  • 3 large eggs , plus 1 for egg wash

  • 2 tablespoons extra-virgin olive oil

  • Cornmeal, for dusting

Directions:

For the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.



Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.



Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 02:37
Thanks for posting. I have been making tagliatelli and cannelloni pasta sheets for years, however, ravioli or agnoletti ( moon shaped ) I have not tried ... One holiday when time off, and have time, I shall give it a try ... 
 
Margi Cintrano
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 05:35
Thanks Dave, your ingredient list is similar to the one Marissa posted recently. I suppose the one extra egg you mention "for egg wash" is used later in the recipe. I never used olive oil in making pasta, just flour and egg. Kneeding was more like giving a massage to a flemish cobble-stone.
I'm gonna try making pasta again soon, watch me..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 01:43
Yes Chris...the extra egg is beaten and used as a wash to help seal the two sheets of pasta together. I give it a quick brushing before I put the sheet on top and roll it.

Good luck and have fun with it.Wink
Go ahead...play with your food!
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