last month, thru the Daring Bakers and Recipes to Rival, i made crackers and dumplings from scratch. i had never played with dough before that. it's not that i was scared, it never occured to me that those very things had to have a start somewhere. and when the challenges were revealed, i noticed some of the members, from both groups, used the cool pasta maker gadget. i used a regular roller. i'd like to have a pasta maker thing but i don't need one, especially in my little kitchen. besides, i swore i wasn't ever going to do that homemade dough stuff again. boy was i wrong! this week i seriously had an itching to make pasta... from scratch! so i made ravioli. i had to look for a recipe that didn't require a handy-dandy gadget tho. Chef Boyardee i am not, but i'm glad i tried my hand at it.
recipe from Deb514 at Recipezaar
(i followed her dough recipe, and adapted her sausage filling recipe to fit what i had handy)
3 cups unbleached white flour
1/2 teaspoon salt
1/2 cup water (i didn't need all the water)
MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
FILLING: i had some leftover spicy sausage, cooked them up with some garlic and a shallot. let cool. when cool, i added a heaping tablespoon of ricotta cheese to combine. that was it.
i topped with the raviolis with marinara sauce.
Verdict: i didn't hate it. again, i would've loved to have had a pasta maker to make the dough even thinner. i once saw Giada use a round ravioli cutter thing that was really pretty. i just used a drinking glass to make mine. they seemed adequate enough.
anyway, please don't forget to do something about your boobies, whether it be participate in a walk, another walk, the bake off or feeling yourself up for any potential bumps.
Today's Soundtrack: A Fine Frenzy, The Minnow and the Trout
*(i know my readers aren't clicking on my day's soundtrack, which is fine, but most of the songs i post are just snippets of my frame of mind sometimes. for the most part, these songs really speak to me.)
* a stanza from this particular song: "Please, I know that we're different/We were one cell in the sea in the beginning/And what we're made of was all the same once/We're not that different after all..." ~ Alison Sudol