Friday, January 22, 2010

Homemade Ravioli...

These are my lovely petunias that I have growing in a large terracotta pot on my front porch. I only planted them(1 punnet) 2 weeks before Christmas and they have gone crazy.
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Wednesday - Chicken Ricotta & Spinach Ravioli a la Joolz!
Okay, now onto the pasta making. I made a standard dough out of 500gms plain flour and 4-5 eggs. Knead it then rest it for 30 minutes. Take a small amount and start feeding it through your machine.
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It is a back-breaking job doing this by yourself - it helps if you have a helper to wind the machine while you fedl the dough through. Thank you, Brianna!
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I made a mixture of Ricotta cheese, 1 egg, finely chopped cooked chicken breast, wilted baby spinach, salt, pepper & parmesan cheese. Place small spoonfuls on a strip of pasta. Brush milk around each mound of filling.
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Cover with another strip of pasta, remove air bubbles by pressing down around each shape. Take a fancy scone cutter and cut out each shape - or you could just use a knife.
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Using a fork, press down to seal each portion.
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I put my finished ravioli on a plate but a sheet of baking paper would have prevented them from sticking. This was a major problem when I went to put them in the boiling water. They stuck! Aaargh!
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The finished result - not too bad but not that tasty either. And I was absolutely wrecked from making it! Will try making it earlier in the day or the day before.
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Trouble shooting: - I think my pasta could have been a bit thicker - they were quite fragile. More flavour needed for filling - it was bland.
More time needed to made a better butter & oil sauce (with sage leaves maybe).
Don't be tempted to overcook - they really only need probably 5 minutes tops!
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I will try again soon with some fettucini or tagliatelle with a good old bolognese sauce. The actual pasta was lovely and tender.
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Thursday - Pork leg steaks with apple slices in Marsala - served with...
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a side of seasoned baked potato pieces and honeyed carrots... and a green salad.
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Friday - Rump Steak and some lamb shaslicks on the BBQ tonight. Absolutely had it from a couple of very busy days. I'll have some pics of our weekend later next week.
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Cheers - Joolz

5 comments:

  1. they do look like an awful lot of work, but you did a nice of them, they look perfect, even though they stuck together! I'd forgotten you'd asked me about my pantry....I will def. do a post in the next few with pics.
    Have a restful weekend
    Niki

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  2. Oh yum...not only are they aesthetically pleasing, I just betcha they were delish!!!
    Great photos of a work (an art) in progress!
    Smiles,
    Jackie

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  3. Ravioli fillings always eem to lack lustre but the sauce often is the star.
    The burnt butter and sage would be perfecto!
    I reckon I would've loved them,I like the delicate taste of simple ingredients.
    Hmmmmm??? In fact it makes me hungry

    ReplyDelete
  4. The young ladies are beautiful.
    My friend just went to Aussie land, she climbed that Bridge in
    Sidney.
    I am a new commer to your site.
    yvonne

    ReplyDelete

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