Andy wrote:
> Yes, I dusted my kitchen with flour and made ravioli for the first
> time!
>
> I used a 1 cup AP flour/1 cup Semolina flour w/3 eggs, 3/4 tablespoon
> vegetable oil and 1 teaspoon turmeric (to enrich color).
>
> I forgot how long a hunk of dough goes. Next time I'll use smaller
> hunks. Twelve feet of dough is dumb when the ravioli form is only
> 12.5" long. Three feet hunks would be better.
>
> I made a meat filling of home ground rib-eye with some minced red
> onion, ricotta, parasan and an egg yolk. Was delicious. NOTE to self:
> Don't taste filling after adding egg yolk.
>
> Being my first batch, I managed to use the form pretty good, floured
> it and egg-washed the seams to seal well but failed to put enough
> filling in each. They all cooked on the surface of the water because
> of the air pockets.
>
I think they usually cook on the surface of the water, don't they? You just
have to push them down with a spatula or something.

> Another thing I forgot was how wet flour quickly dries to cement. All
> over the place.
>
LOL! Yes, it does.

> Ran out of dough because I couldn't manage 12 foot runs of pasta sheet
> from sticking together and only managed 2 batches (20 x 2.5"
> raviolis).
>
> Except for the beautiful yellow color (from the turmeric), they didn't
> look very appealing.
>
> Served them with a fresh batch of homemade pesto and it was all very
> delicious.
>
> I did have fun and laughs. I thought of Lucy and Ethel several times.
>
> I'll definitely make ravioli again!
>
> Andy
> Gourmet Chef to the five and under crowd!

Sounds like you had a good time, and they tasted good so that's what
matters. Now, was it you who asked Damsel about "ugly" ravioli? <G>

Jill