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Advise/Suggestions...Making RAVIOLI Tomorrow.....

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I picked up some pasta sheets and thought it might be fun to make both sweet and savory raviolis tomorrow. Any advise/suggestions/recipes you love/etc. would be greatly appreciated :).

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  1. I have sent on a previous realted poste about ravioli stuffed w/nutella fried then sprinkled w/powered sugar. Made by the Italian cook on Food Network, Giada....

    Check it out..:)KQ

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    1. re: Kitchen Queen

      I've seen that show--they do look tasty. She uses wonton wrappers. I'm not sure if it would work as well with pasta sheets...I might just try a few though :).

    2. a recent thread on ravioli:
      http://www.chowhound.com/topics/36379...

      pasta sheets are awfully big. you might want to experiment with cutting them. a pizza cutter works well for this, and won't tear.

        1. Be sure to do a test on a single raviolo before cooking them all off. You want to be sure that you have the right kind of glue (a beaten egg works well) and that you have the right amount of filling (depends on how big you are making each one). I love the classic fresh ricotta with a little sauted and squeezed dry spinach, garlic, lemon zest a tiny bit of parmesan and torn bits of fresh basil. You can try lining up your fillings, painting on the egg, being sure to have space between each one and then folding over a top half, or make a strip, paint on the egg, line up the fillings and lay another strip on top. Fresh sage and garlic sauteed in your best olive oil and a little butter makes a delicious sauce. fayefood.com

          1 Reply
          1. re: fayehess

            Thanks for your suggestions.

            I used egg whites for my glue, placed the second sheet over and used a cool, vintage crimper I had in the drawer. The pasta sheets were on the dry side. The finished raviolis are in the fridge sitting on cornmeal and covered with plastic wrap. I'm a little nervous about putting these into boiling water (too much time invested for them to split!). I'm wondering if I could saute them...? Any feedback/experience with this would be greatly appreciated.

            I can't believe how little (12 very large ravioli) $5 worth of lasagne sheets (from Bristol Farms market) made. The first six were a combo of fresh whole milk ricotta, and egg yolk, and my (fab) pesto. The second was goat cheese, finely chopped roasted pecans, and some of my pesto. My five year old had a great time cooking with me!

          2. I like to roast some butternut squash then smash it up and mix it with soft goat cheese, salt, pepper, nutmeg, and maybe snippets of sage. All you need to do by way of a sauce is crisp up some sage leaves in melted butter and toss the ravioli in that before serving. You can grate parmesan on top at the table, and also an almond cookie if you have one.

            1. P.S. Regarding cooking the Ravioli:
              I put my pot of water in the oven and heated the raviolis *gently* for about 7 mins., then placed them on a greased rack to drain. To finish, I fried them in a brown butter sauce...very tasty!

              Thanks for all of your assistance/suggestions!