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re: Sauce suggestions for ravioli
Posted on 3/29/20 at 5:22 pm to VABuckeye
Posted on 3/29/20 at 5:22 pm to VABuckeye
I ended up making a brown butter sauce with herbs. No fresh basil to be found at the three grocery stores we tried.
Ravioli is hard. I should have made the pasta differently so it was more elastic. I learned a lot but the flavors were there.
Ravioli is hard. I should have made the pasta differently so it was more elastic. I learned a lot but the flavors were there.
This post was edited on 3/29/20 at 5:27 pm
1
Posted on 3/29/20 at 5:24 pm to VABuckeye
Posted on 3/29/20 at 7:48 pm to VABuckeye
If you’re looking for an excellent filled pasta guide, American Sfogalino is a good book. Lots of pics, very solid how to. LINK
I’ve never used that sort of vertical pasta filler. Only the horizontal ice tray looking kind, or dabbed out the filling by hand and laid a sheet over to seal and cut. Maybe that tool isn’t the greatest? Seems like it would lead to a lot of messy edges.
I’ve never used that sort of vertical pasta filler. Only the horizontal ice tray looking kind, or dabbed out the filling by hand and laid a sheet over to seal and cut. Maybe that tool isn’t the greatest? Seems like it would lead to a lot of messy edges.
Posted on 3/29/20 at 8:23 pm to hungryone
I think I’ve figured it out. First I had too much meat in the hopper. Then I didn’t pay enough attention to the pasta going in the sides of the hopper. I also made the pasta in a northern Italian style. I should have added some water to the egg yolks.
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