It's a new year, and that means another year to be filled with delicious foods! First dinner of 2012, homemade ravioli. It was my main dish at our Chávez christmas dinner, delicious but not so pretty. Back in San Francisco Mónico and I tried out the recipe again and finally got the knack of it, they were much prettier this time around. And very yummy, it was very hard to stop going back for just one more.
Pasta recipe very simple,
4 eggs
3 3/4 cup flour
3/4 cup water
1 1/2 tsp salt
Mix eggs, water, salt, and 2 cups flour until smooth. Gradually add the rest of the flour. refrigerate 20 minutes. THOUROUGHLY flour surface, and then Roll out 1/8 inch thickness, then flour some more.... and then a little more flour.
we used a biscuit cutter for each side of the ravioli then put filling on one side, brushed a bit of egg and water mixture on the other and pressed them together with a smaller ravioli cutter. they turned out very cute, don't you think?
Filling
Kinda just added a bunch of stuff together. Italian Sausages, browned sweet onion, spinich, tofu, salt, pepper, basil, and other things I am sure. All cut up really small. use whatever you want! yay
So what did you do differently on this batch? Was it just chopping up the filling finer, so you could make a smaller ravioli?
ReplyDeleteyeah we made the filling smaller, but we cut the sides out with a larger size biscuit cutter, then seriously hand stretched each piece like a little pizza dough. then brushed egg and water on one side to help seal them when we put it over the other side with filling. cut out again with my new ravioli cutter thing. I used a ton more flour on every surface.
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