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.

Another thing I forgot was how wet flour quickly dries to cement. All
over the place.

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!

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

"jmcquown" > wrote in news:F6Nme.41040$lQ3.1357
@bignews5.bellsouth.net:

> 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


Touché!

Andy

Andy > said:

>Except for the beautiful yellow color (from the turmeric), they didn't
>look very appealing.

Now you understand.

Congrats on the flavor! Hehehe!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

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>



--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

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

"jmcquown" > wrote:

>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.
>

You know, I've been looking around for one of those serrated, wide,
cutter-crimper wheels for years and al I've found is the equivalent of
a sharp-blade pizza cutter. I just cut them out with a pizza cutter
after sealing them with my fingers and then used a fork to kind of
pretty it up. If I could find one of those tools, I might start
making it myself again. BTW, I remember reading that you were going
on a trip soon. All the best, stay safe and have a good time. How is
your dad, by the way? Hope he's doing good. My mom is 82, never been
sick a day in her life until a few years ago. Now all of a sudden
over the last 2 or 3 years she seems to have aged about a 100 years.
She has fibromyalgia, and we think she's showing signs of impending
Alzheimer's (you know, getting lost 3 blocks from her house on
numerous ocassions, things like that). She had a cat scan 2 weeks ago
and they say there's no real evidence of it. But she's fallen and
hurt herselff, I believe 5 times in the last 2 months or so. My dad
died about 20 years ago, and she really never recovered from it,
although she's been trying to keep up with everything he did. They
always won an award from their city that they only give out to about
20 homes a year for the most attractive, well-kept home, and she's
killing herself trying to keep it up. I seriously think she's not far
from a "care-center" of some kind, but you might as well put a bullet
in her head. It would just kill her. I told her she could come live
with us, as has my wife, but she'll have nothing to do with it. Pride
is not always a good thing. She'd be just fine here, and surrounded
by people who love her, but it ain't gonna happen - I promise you
taht.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

AlleyGator wrote:
> "jmcquown" > wrote:
>
>> 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.
>>
>
> You know, I've been looking around for one of those serrated, wide,
> cutter-crimper wheels for years and al I've found is the equivalent of
> a sharp-blade pizza cutter. I just cut them out with a pizza cutter
> after sealing them with my fingers and then used a fork to kind of
> pretty it up. If I could find one of those tools, I might start
> making it myself again. BTW, I remember reading that you were going
> on a trip soon. All the best, stay safe and have a good time.

Thanks! I leave early Wednesday morning for Kansas City. The art show is
in Prairie Village, KS. Was a very good show last year and we're hoping to
do even better this year. Lots of return patrons there and some new ones we
met last year. Hopefully more new ones this year!

How is
> your dad, by the way? Hope he's doing good.

He's doing fine. I talked with him this morning and he was going to wash
his car. Quite an improvement from just a couple of weeks ago! They are
also looking for boxes to pack up stuff for Hurricane Season.

My mom is 82, never been
> sick a day in her life until a few years ago. Now all of a sudden
> over the last 2 or 3 years she seems to have aged about a 100 years.

I'm so sorry to hear that.

> She has fibromyalgia, and we think she's showing signs of impending
> Alzheimer's (you know, getting lost 3 blocks from her house on
> numerous ocassions, things like that). She had a cat scan 2 weeks ago
> and they say there's no real evidence of it. But she's fallen and
> hurt herselff, I believe 5 times in the last 2 months or so. My dad
> died about 20 years ago, and she really never recovered from it,
> although she's been trying to keep up with everything he did. They
> always won an award from their city that they only give out to about
> 20 homes a year for the most attractive, well-kept home, and she's
> killing herself trying to keep it up. I seriously think she's not far
> from a "care-center" of some kind, but you might as well put a bullet
> in her head. It would just kill her. I told her she could come live
> with us, as has my wife, but she'll have nothing to do with it. Pride
> is not always a good thing. She'd be just fine here, and surrounded
> by people who love her, but it ain't gonna happen - I promise you
> taht.

Dad is helping their neighbor, who is about 8 years older than he is. She
couldn't figure out how to open the door to her laundry room a few weeks
ago. He had to show her how to do it. (sigh)

It's a bitch getting old. But I can sure understand wanting to be
independent as long as possible. My LLL's mom is 89 and while she gets on
okay, she needs some help around the house and won't allow it.

Jill