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Three cheese herb infused ravioli with red meat sauce and bolognese
Posted on 4/26/20 at 6:28 pm
Posted on 4/26/20 at 6:28 pm
The ravioli was a little tricky but I figured it out. Handmade ravioli for this one pinched with a fork.
It always begins the same way with the sauce.
I always make a bologneses as well.
And leftovers
It always begins the same way with the sauce.
I always make a bologneses as well.
And leftovers
This post was edited on 4/26/20 at 6:30 pm
3
Posted on 4/26/20 at 9:43 pm to VABuckeye
Excellent. Did you make your own pasta?
Posted on 4/26/20 at 9:52 pm to eyepooted
I did.
I usually make the pasta with egg yolks and flour only. The pasta was made with the white of the egg also. With the egg yolks onyl it's much easier to control how wet the pasta is. With the whites I had to add a lot of flour to get the proper wetness. I used four eggs with two cups of flour. The next time I will definitely only use three eggs.
I prefer making the pasta with egg yolks only but it goes through a lot of egg yolks to make that style of pasta. Generally 14-16 egg yolks to about 2 1/2 cups of 00 flour.
I'm very happy with the way it turned out. I'm getting a ravioli wheel so I don't have to use a fork to crimp the edges. Next time I'll also start the red meat sauce a lot later in the day. It did not need to cook as long as the bolognese. The flavors were perfect but I had to re-moisten the sauce because it cooked for so long.
I usually make the pasta with egg yolks and flour only. The pasta was made with the white of the egg also. With the egg yolks onyl it's much easier to control how wet the pasta is. With the whites I had to add a lot of flour to get the proper wetness. I used four eggs with two cups of flour. The next time I will definitely only use three eggs.
I prefer making the pasta with egg yolks only but it goes through a lot of egg yolks to make that style of pasta. Generally 14-16 egg yolks to about 2 1/2 cups of 00 flour.
I'm very happy with the way it turned out. I'm getting a ravioli wheel so I don't have to use a fork to crimp the edges. Next time I'll also start the red meat sauce a lot later in the day. It did not need to cook as long as the bolognese. The flavors were perfect but I had to re-moisten the sauce because it cooked for so long.
This post was edited on 4/27/20 at 8:12 am
Posted on 4/27/20 at 1:32 pm to VABuckeye
That looks great. Would you share the recipe? Hell I may even get out my pasta roller. 
Posted on 4/27/20 at 4:41 pm to VABuckeye
Looks great!
Posted on 4/27/20 at 4:47 pm to VABuckeye
Beautiful pasta! I am sure the dish also tasted very good.
Posted on 4/27/20 at 4:55 pm to MeridianDog
I see you mentioned buying a tool to help you make your ravioli. If you make lots of ravioli, you might find this thing helpful. We have used it a long time. Probably got it from Amazon.
This post was edited on 4/27/20 at 4:58 pm
Posted on 4/27/20 at 9:26 pm to MeridianDog
Thanks MD. Glad to see you back.
I did these by hand. I also have an attachment for my Atlas 150 pasta machine but I like the tray you posted. I believe hungryone uses something similar. I’m going to order some. My family raved about the dinner.
I’ll be glad to post the recipe(s) as there are three.
I did these by hand. I also have an attachment for my Atlas 150 pasta machine but I like the tray you posted. I believe hungryone uses something similar. I’m going to order some. My family raved about the dinner.
I’ll be glad to post the recipe(s) as there are three.
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