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Message
re: Beef Ravioli with Red Sauce (photos)
Posted on 8/2/15 at 6:36 pm to MeridianDog
Posted on 8/2/15 at 6:36 pm to MeridianDog
Do you by any chance want to adopt a 22 year old college senior? I can do the dishes and cut the grass.
0
Posted on 8/2/15 at 7:14 pm to MeridianDog
I just moved to Pass Christian. How far is that from your kitchen? 
Posted on 8/2/15 at 10:23 pm to MeridianDog
Looks great MD
Posted on 8/2/15 at 10:26 pm to MeridianDog
Well done, MD!! 
Posted on 8/2/15 at 11:25 pm to Gris Gris
Good job. Nalways wanted to do that.
Posted on 8/2/15 at 11:26 pm to MeridianDog
MD...as always your meals look awesome.
Posted on 8/3/15 at 3:13 am to MeridianDog
MD,
Out of curiousity, have you tried making the pasta for the ravioli at thinner settings than 2 on your roller? Have you made other pasta, and if so, what setting do you prefer? I usually go to 8 (the thinnest) but just made a batch of tagliatelle at 7 and I'm not sure that I could tell the difference.
Out of curiousity, have you tried making the pasta for the ravioli at thinner settings than 2 on your roller? Have you made other pasta, and if so, what setting do you prefer? I usually go to 8 (the thinnest) but just made a batch of tagliatelle at 7 and I'm not sure that I could tell the difference.
Posted on 8/3/15 at 7:25 am to pongze
quote:
pongze
On my roller, #1 is the thinnest setting and 7 is the thickest setting. I always start with 7 and then take it down one number at a time until I get it as thin as I want.
This one was done on #1 Setting
If you look at the cannelloni, you can see through the pasta. It was taken down to #1 setting. Very thin and light. I like my ravioli a little thicker and it is also easier to work with (stuff) at that setting.
Evidently, a 2 on my machine is a 7 on your machine and a 1 on mine is an 8 on yours.
My Linguini is usually a 2 or 3. Hardly ever make anything thicker than a 3, since that is pretty thick on my machine. My roller has a cutter roller that I hardly ever use. I just make a sheet and then cut it with a knife. We have a pasta extruder for our Kitchen Aid Mixer that does noodles (Spaghetti) It works nicely too.
On my roller, there is a definite (noticeable)difference in thickness and tooth between each setting.
I love pasta, so I love all thicknesses. To me, there is a taste difference and certainly a difference in mouth feel as the pasta gets thicker.
This post was edited on 8/3/15 at 7:27 am
Posted on 8/3/15 at 12:48 pm to MeridianDog
Curious.
Italians tend to prefer cream/butter-based sauces with fresh pasta. And, as you suggest, to prefer gentle sauces with stuffed pasta.
More shocking still is the fact that the ravioli weren't properly sauced. Pasta must be lightly but completely coated with sauce while still cooking, in order to marry the two elements into a single whole.
In contrast, to dribble sauce over fully-cooked, plated, already-cooling pasta is to botch the dish in the most elementary fashion.
You don't need to be told that you are an oustanding cook. But this is not your best work, I'm afraid.
Italians tend to prefer cream/butter-based sauces with fresh pasta. And, as you suggest, to prefer gentle sauces with stuffed pasta.
More shocking still is the fact that the ravioli weren't properly sauced. Pasta must be lightly but completely coated with sauce while still cooking, in order to marry the two elements into a single whole.
In contrast, to dribble sauce over fully-cooked, plated, already-cooling pasta is to botch the dish in the most elementary fashion.
You don't need to be told that you are an oustanding cook. But this is not your best work, I'm afraid.
Posted on 8/3/15 at 12:54 pm to MeridianDog
quote:
I have a $13,000.00 Sous Vided machine in my lab at work.
We call it something else, but that is all it is.
You are the best poster on the Food Board. I just thought you should hear that.
Posted on 8/3/15 at 1:15 pm to MeridianDog
I want three maybe four dozen of those and a good loaf of crusty bread a pound or two of butter and I'm good
Posted on 8/3/15 at 1:25 pm to MeridianDog
for the leftovers, are you going with another red sauce or perhaps a white sauce
Posted on 8/3/15 at 1:33 pm to No Disrespect But
quote:
You don't need to be told that you are an oustanding cook. But this is not your best work, I'm afraid.
Laughable. It looks delicious and I bet tasted great.
quote:
In contrast, to dribble sauce over fully-cooked, plated, already-cooling pasta is to botch the dish in the most elementary fashion
You probably patted yourself on the back for writing this witty little snippet.
quote:you are trying too hard.
No Disrespect But
This post was edited on 8/3/15 at 1:36 pm
Posted on 8/3/15 at 1:52 pm to No Disrespect But
quote:
No Disrespect But
Let's see what you have. Show that tiny pecker of meat and veggies.
Posted on 8/3/15 at 1:53 pm to No Disrespect But
quote:
More shocking still is the fact that the ravioli weren't properly sauced. Pasta must be lightly but completely coated with sauce while still cooking
I wasn't going to say anything, but yeah.
Posted on 8/3/15 at 2:02 pm to Y.A. Tittle
quote:
More shocking still is the fact that the ravioli weren't properly sauced. Pasta must be lightly but completely coated with sauce while still cooking
quote:
I wasn't going to say anything, but yeah
It truly was shocking
Posted on 8/3/15 at 2:15 pm to MeridianDog
quote:
Mound flour and make a well to which you add the oil, salt and egg.
The entire purpose of the well is to put the egg and oil INSIDE of it. I lol'd when I saw the pic.
Nicely done as always MD.
Posted on 8/3/15 at 3:18 pm to Degas
Had a friend back in Jr. High who did a clay and ketchup volcano each year as his science project. This presentation of the Semolina mound was done in homage to him.
You know who you are Bubba and your identity is safe with me.
Posted on 8/3/15 at 3:44 pm to MeridianDog
quote:
This one was done on #1 Setting
Oh, wow, yeah, that's super thin. Thinner than what I get it with my thinnest setting. Perhaps because I'm not using semolina. It's kind of hard to find for some reason.
Posted on 8/4/15 at 10:35 pm to LSUZombie
quote:
you are trying too hard.
LOL. I took it easy on him. For example, it's counterproductive and wasteful to put oil into fresh pasta dough - it inhibits the development of the gluten that gives pasta its texture, and it makes the texture greasy. Fat is never, ever included in pasta dough.
And then, to boil fresh pasta for 14 minutes (with a stuffing already fully cooked) is simply nuts.
As I said, the OP is an outstanding cook. But no one bats 1.000. This recipe betrays a total misunderstanding of how fresh pasta should be made, how it should be cooked, and how it should be sauced.
And shame on all of you for not knowing the difference. Italian cooking deserves more respect. A lot more.
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