So having bought my ravioli press I had to make some ravioli.
Decided on a sausage and cheese filling. Used about 1.5 lb of my christmas sausage: pork, venison, sage, onion & cranberry.
de skinned it and cooked in frying pan, using a spatula to break it into small pieces as it cooked.
Let it cool a little and added about 3oz of low fat cheddar.
Then added a little ketchup to help bind it all together.
My pasta recipe is pretty simple.
100 grams pasta flour mixed to firm dough with 1 egg and 1 tsp mixed italian herbs and a pinch of salt.
For this session I used a triple amount. 300g flour & 3 eggs.
My short pasta machne handle crumpled at the first sign of pressure. Oh well. So just propped the machine up high enough the handle didn't catch and carried on :-)
Like hoser only took it to mark 3 thickness.
Ran out of sausage meat for 41 & 42 so used boursin
The trick to getting perfect raviolis is to flour the back of the bottom sheet - this prevents it sticking to the mould. And roll from every direction to make clean cuts.
Took me three batches to nail it. As can be seen in this pic of them all being dried. You can see some of the earlier ones weren't quite as factory perfect as the last ones
Boiled for 5 minutes.
And had with a fairly strong tomato sauce. My only mistake
Given that I've never had ravioli with decent flavour before I made a strongly flavoured tomato sauce. A much lighter butter based one would have suited better. As the sauce kinda overpowered the raviolis. Even the best shop bought ones are just texture with no discernible flavour so I'm used to making strongly flavoured sauces.
But even so these were easily the best ravioli I've ever had :-)
Cheers hoser for finally giving me the push to get on this gig.
Oh and the two boursin cheese ones were damn good. well worth doing as a full batch
So verdict: cheaper than buying in shop, infnitely better flavour and pasta. Well worth the effort - and once you've got the ravioli press and pasta roller - it's no effort really :-)
Also these are much bigger than the standard shop ones - so you only need 9-10 per person for a good meal.
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Last edited by curious aardvark; 04-12-2012 at 01:07 PM.
Looks great!! Did you put some herbs in your dough??
I'm personally a cheese ravioli fan, haven't tried a meat one. There is a recipe out there in ravioli land some where that calls for placing a raw egg in the middle, then boiling, so when you cut into it the egg yolk gushes out. Looks cool and can't wait to try it just for giggles...
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Looks really good and love the color the herbs gave the pasta, too bad about the sauce.
Maybe next time a bechamel sauce (maybe some garlic and herbs added to the sauce) would compliment it much better.
Hell, ravioli tossed in just some simple olive oil, pancetta and garlic would be killer too.
Or truffle oil and some fresh parmesan, I'm getting hungry
Looks great!! Did you put some herbs in your dough??
I'm personally a cheese ravioli fan, haven't tried a meat one. There is a recipe out there in ravioli land some where that calls for placing a raw egg in the middle, then boiling, so when you cut into it the egg yolk gushes out. Looks cool and can't wait to try it just for giggles...
Quote:
My pasta recipe is pretty simple.
100 grams pasta flour mixed to firm dough with 1 egg and 1 tsp mixed italian herbs and a pinch of salt.
Yep I pretty much always add something pastry or dough. Ravioli big enough to hold an egg yolk !
That would be something.
Be a great starter for a dinner party :-)
Quote:
Originally Posted by Fire it up
Looks really good and love the color the herbs gave the pasta, too bad about the sauce.
Maybe next time a bechamel sauce (maybe some garlic and herbs added to the sauce) would compliment it much better.
Hell, ravioli tossed in just some simple olive oil, pancetta and garlic would be killer too.
Or truffle oil and some fresh parmesan, I'm getting hungry
yep all of those would be great.
My basic light tomato sauce. is simply onions and garlic cooked in lots of butter with chopped tinned tomatos added for a few minutes.
Maybe a dash of pesto (or is that me getting carried away again lol)
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I don't know how the hell I missed this thread first time around, but I'll bump it just to say "ATTA BOY" great job on the raviolis Alex...I like the herbs in the dough, and think you're right about a nice butter based sauce...especially with the herbs in the pasta.
Nice job!
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I don't know how the hell I missed this thread first time around, but I'll bump it just to say "ATTA BOY" great job on the raviolis Alex...I like the herbs in the dough, and think you're right about a nice butter based sauce...especially with the herbs in the pasta.
Nice job!
same here Hoser, totally missed it but glad you bumped it! great job Alex. love me some ravioli. good idea with the sausage. thinking with Kelly's spaghetti sauce be good too. thks for sharing.
what happened to the ravioli press?
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Awesome ravioli Alex! I have that little ravioli press and haven't used it yet. The dish Shell is referring to with the egg in the large ravioli is called uovo in raviolo Something I have been wanting to try. I'm thinking a brown butter and sage sauce would be nice with that.
That sausage sounds devine with the cranberries in there.
same here Hoser, totally missed it but glad you bumped it! great job Alex. love me some ravioli. good idea with the sausage. thinking with Kelly's spaghetti sauce be good too. thks for sharing.
what happened to the ravioli press?
do you mean why haven't I made any more ravioli ?
Keep meaning to, then something else happens and I forget
If I get my tax crap sorted out today I might make some tonight.
Going to make a batch with philly light mixed with some fried pancetta and a little lemon zest. Bought the philly a month or so back.
Pics if I get round to it. I hate any kind of admin so I suspect I'll spend most of the day procrastinating - we'll see :-)
Christmas Sausage Ravioli !
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That looks great, Alex! 
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