6 August 08
Ravioli
A huge thank you to Fernanda for taking these photos and for providing a delicious filling for the first batch of ravioli. We ate them all. Her account of this is here, if you can read Portuguese (worth seeing even if you can’t; her photos have gotten professional…). It’s a great party idea: someone brings eggs, everyone brings a filling. And off you go.
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Sounds and looks delicious!! Google translate did a reasonable job translating Fernanda’s post (which means I got a sense of what she wrote). It has been years since I made Ravioli, but you article has given me the boost I needed to try again soon! – From the comments on Fernanda’s site, she has encouraged many as well!
Thank you!
greg
OMG – they look fantastic. (I think I am actually drooling) I must seek out fresh ravioli for lunch now.
I want my own pasta roller! I’ve yet to make my own pasta, but I don’t know why. Everyone who has done it says it’s pretty simple. Ravioli is a bit more complex, but I’m sure it’s no worse than some of the baked goods I make.
Christopher: well? Did you go get pasta for lunch?
Teresa: the roller is cheap, but look for one on freecycle. It’s the kind of thing people buy then don’t use, ever.
The dough is very easy, especially if you know how to bake bread. The kneading only takes about 1/2 the time. I used the Joy of Cooking recipe: 5 large eggs, 3.5 cups white (not durum semolina) flour (for fresh pasta this is better, confirmed by an Italian friend), 1 tsp salt (optional), 1 tsp olive oil (optional).
When you’ve kneaded it enough it feels “satiny” — it’s very flexible and intensely smooth.
If you use bantam or other small eggs, you’d have to use more, but it came out to about 1 cup eggs (just a hair over; I measured).
Alison, it was great fun! I can’t wait to try it again! :-)
hugs,