AlleyGator wrote:
> Andy > wrote:
>
>> Yes, I dusted my kitchen with flour and made ravioli for the first
>> time!
>
> Congratulations. It's nice to accomplish something new. I used to
> make ravioli all the time and had one of those forms. After a while,
> I found that just slopping the filling onto a dough sheet and folding
> it over, then using your fingers to seal it off ended up being easier.
> My dough was: 2 C flour, 1 C semolina, 3 eggs, 1T olive oil, done in
> the food processor. Sometimes I used a chicken/spinach, but most of
> the time I used: 3/4 lb mixed pork and veal, ground in the processor.
> Fry in oil oil till browned and cool. Add 1/2 cup chopped spinach, 1
> egg, 1 T parsley, 1/2 C parmesan, salt and pepper to taste. Chill and
> fill the ravioli. Nowdays, I find that the stuff you can buy pre-made
> is so good, I gave it up and just buy the stuff. It feels a lot
> better to make your own, but I don't have the energy anymore <G>

I never saw it made with one of those forms. My friend Bettie and her
mother (now Bettie's daughter, since her mother had a stroke) use a pastry
wheel to cut the sheets of dough after dropping rounds of filling and
pressing in between. They cut it about about every 2 inches or so.

Jill