On 6 Mar, 03:59, Ed Pawlowski > wrote:
> On Mon, 5 Mar 2012 08:36:26 -0800 (PST), Pandora >
> wrote:
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> >On 5 Mar, 04:01, Ed Pawlowski > wrote:
> >> Home made ravioli for the pasta course tonight.. Served with a butter
> >> - garlic sauce with some parsley and basil instead of the sage.
>
> >> Potato, Leek, and Bacon Ravioli
>
> >> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
> >> slightly with chicken broth.
> >> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
> >> 2 tablespoons olive oil
> >> 5 ounces bacon, coarsely chopped
> >> 2 medium leeks, finely chopped (about 1-1/2 cups)
> >> Salt and pepper
> >> 1/2 cup grated Parmesan cheese
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> >> Peel and cube the potatoes.
> >> Cook in boiling water until cooked through.
> >> Drain and mash the potatoes with a fork.
> >> Set aside.
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> >> Heat the oil and bacon in a skillet over medium heat.
> >> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
> >> not crisp.
> >> Add the leeks and cook another 3 minutes until the leeks are wilted.
> >> Add the bacon and leek mixture to the potatoes.
> >> Season with salt and pepper
> >> Add the grated Parmesan cheese and stir to combine all the
> >> ingredients.
>
> >Excuse me Edgar, is this recipe the filling of ravioli ? I don't
> >understand.
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> Yes. Use your same recipe for the dough as you'd use for any other
> ravioli.
>
> Here is one:
> Pasta Dough for Ravioli:
> 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
> To make 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.
> *Alternatively if you don't have an electric mixer: Combine the flour
> and salt on a flat work surface; shape into a mound and make a well in
> the center. Add the eggs and 1 tablespoon of the olive oil to the well
> and lightly beat with a fork. Gradually draw in the flour from the
> inside wall of the well in a circular motion. Use 1 hand for mixing
> and the other to protect the outer wall. Continue to incorporate all
> the flour until it forms a ball. Continue as directed above.
> 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.
> Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
> counter and sheet of dough with flour, lay out the long sheet of
> pasta, and brush the top surface with the egg wash, which acts as a
> glue. Drop tablespoons of your favorite filling on 1/2 of the pasta
> sheet, about 2-inches apart. Fold the other 1/2 over the filling like
> a blanket. With an espresso cup or fingers, gently press out air
> pockets around each mound of filling. Use a sharp knife to cut each
> pillow into squares and crimp the 4 edges with the tins of a fork to
> make a tight seal. Dust the ravioli and a sheet pan with cornmeal to
> prevent the pasta from sticking and lay them out to dry slightly while
> assembling the rest.
> Cook the ravioli in plenty of boiling salted water for 4 minutes;
> they'll float to the top when ready, so be careful not to overcrowd
> the pot. Lift the ravioli from water with a large strainer or slotted
> spoon. Bath the ravioli in your favorite sauce to lightly coat and
> serve.
>
> And another
> " *BASIC PASTA DOUGH
> " *3* to 4 cups flour
> " *4 eggs
> " *1/2 teaspoon extra-virgin olive oil
> Mound 3 1/2 cups of the flour in the center of a large wooden cutting
> board. Make a well in the middle of the flour and add the eggs and the
> olive oil. Using a fork, beat together the eggs and oil and begin to
> incorporate the flour, starting with the inner rim of the well.
> As you expand the well, keep pushing the flour up from the base of the
> mound to retain the well shape. The dough will come together when half
> of the flour is incorporated.
> Start kneading the dough with both hands, using the palms of your
> hands. Once you have a cohesive mass, remove the dough from the board
> and scrape up and discard any leftover bits. Lightly reflour the board
> and continue kneading for 6 more minutes. The dough should be elastic
> and a little sticky. Wrap the dough in plastic and allow to rest for
> 30 minutes at room temperature. Roll or shape as desired.

I understand! BTW I don't use the egg for brushing the sheet of dough
because i don't need...
The filling of your ravioli is very good
cheers
Pandora