601260 Wed Mar 04 20:14:02 -0800 2009 142 31 Home Cooking 0 4474829 I'm fixing jfood's ravioli (goat cheese, mascarpone, parmesan) and I know that I'll have more than the two of us will eat tomorrow. How well will the extras freeze? Is there a particular way to wrap them? Any suggestions are appreciated. Thanks. Wed Mar 04 20:14:03 -0800 2009 131001 c oliver 1 4474851 I place them in a single layer in a ziploc freezer bag. I put the bag on a sheet pan and into the freezer. Once they are frozen, I remove the sheet pan. I have also heard that you can put the raviolis on a sheet pan, without the bag, and they freeze well. Once frozen, transfer them to a container. I don't use the second method, since I am fearful that I will get distracted and the raviolis would become too dehydrated. Just make sure the raviolis aren't touching and they will freeze really well. I divide based on my meal count which makes pulling them out easier. Wed Mar 04 20:20:03 -0800 2009 4474829 59258 smtucker 2 4474860 Thanks. So they don't get freezer burn? I'd considered freezing on a sheet pan, then wrapping tightly in plastic wrap and THEN putting in a zipping bag.. Maybe overkill? Wed Mar 04 20:25:31 -0800 2009 4474851 131001 c oliver 3 4474866 That is why I freeze in the bag on the sheet pan. Homemade raviolis are just too precious to allow freezer burn. Maybe I am overly cautious, but I don't want to hurt the bundles. Wed Mar 04 20:29:47 -0800 2009 4474860 59258 smtucker 4 4474884 But isn't there still air in the bag? Or not enough to matter? Wed Mar 04 20:37:04 -0800 2009 4474866 131001 c oliver 5 4474892 I do a pretty good job of removing the air before sealing the bag. I don't like the texture change of adding cornstarch, but that is just a personal thing. Wed Mar 04 20:39:16 -0800 2009 4474884 59258 smtucker 6 4474896 You would never know it is there. It just disappears in the water and I use very little, just a light dusting. Adding the air too, I agree. Wed Mar 04 20:40:56 -0800 2009 4474892 232829 kchurchill5 6 4475849 Further to C Oliver's post above, just tuck a sipping straw into the bag holding the frozen ravioli, zip the closure up against the straw, big exhale, suck as much air out as you can, slip the straw out as you seal the bag. Voila. Those cheeses tend to get a little grainy when frozen as the water in them crystalizes and doesn't get reabsorbed when thawed. Only the very discerning will notice though. Thu Mar 05 08:18:12 -0800 2009 4474892 59172 iamafoodie 7 4475940 I notice any change like that. Maybe I just get most of the air out and never realized it. I also eat mine quickly. Never had that problem. I am very careful about that because I hate getting that taste. Thu Mar 05 08:40:58 -0800 2009 4475849 232829 kchurchill5 3 4474885 I let them dry seperately on some parchment on a sheet pan and once dry I lightly dust with corn starch, very simple. Throw in a bag and they dont stick. The corn starch doesn't affect the cooking once thawed to cook again. It is so simple and quick. I have 5 bags in the freezer now and all is fine. Just cool completely and dust both sides with a little corn starch (I use a sifter to get a light dusting. Just put in a baggie and freeze. I do lay my flat so it doesn't "squish" the raviolis. I make them all the times. I have a mushroom, spinach and marscapone in there and some butternuts squash and sage and ricotta and some turkey cranberry and walnuts with gruyere. All three. A couple bags of some all cheese too. I love them. This is thie easiest way for me and never had a problem. You can freeze first and then dust, but why. Extra work, I don't have the time. Wed Mar 04 20:37:12 -0800 2009 4474860 232829 kchurchill5 4 4474890 I wasn't planning on cooking them first. Should I? Wed Mar 04 20:38:44 -0800 2009 4474885 131001 c oliver 5 4474899 No you don't have to at all. I have done it both ways. I have just froze them first and they are fine. Just my opinion but I have had good luck and make them often. Wed Mar 04 20:41:49 -0800 2009 4474890 232829 kchurchill5 6 4474903 I know nothing about this but wouldn't I then be cooking them twice? That doesn't seem like a good thing. Wed Mar 04 20:43:19 -0800 2009 4474899 131001 c oliver 5 4474909 no! Do not cook them first. Much better to throw them into boiling water while frozen. Depending on how many raviolis you have to freeze, you could try at least two different methods, and see which one is best for you! Wed Mar 04 20:45:00 -0800 2009 4474890 59258 smtucker 6 4474915 I usually do but sometimes I make too much so I was trying to offer after cooking you can still freeze without harm. I just cook a few minutes, they honestly come out fine. I prefer just once, but 2 times is ok and I have never noticed a difference. They are cooked so quickly and it is more heating the ravioli it self, the filling just gets heated. Nothing more then cooking lasagna, eating it and freezing the leftovers and cooking and reheating again. It really is ok. But preferred to cook just once if that is a choice. Wed Mar 04 20:47:58 -0800 2009 4474909 232829 kchurchill5 2 4475304 I freeze everything on trays covered with foil and then transfer to a bag. For something like ravioli, it shouldn't take more than a few hours for them to freeze solid. Works every time. Thu Mar 05 04:46:04 -0800 2009 4474851 217807 cheesecake17 1 4475312 Hey Mom. Here's the jfood method. First he freezes them on a baking sheet. This way they do not stick or freeze together. Much better on the outbound. Now he has a Foodsaver for the next step Then he places them in one of the bags trying to keep them from touching and sucks the air our of the bag. This method produces zero freezer burn as well as they do not get crushed during the bag sucking phase. Without a bag sucker, jfood also recommends to freeze them first on the baking sheet. Then into freezer bags trying to get as much air out as possible. Jfood heading home tomorrow night and probably grabbing sopme of these plus some of his Rao's homemade Marinara for a welcome home comfort dinner. With Mrs jfood away this weekend he has a major cooking and music event with me this weekend. Thu Mar 05 04:51:07 -0800 2009 4474829 11290 jfood 2 4475366 I usually freeze them on parchment on a baking sheet dusted with coarse semolina rather than cornstarch; it always falls to the bottom of the pasta pot. They usually freeze sufficiently in about an hour to place them in a plastic bag, or I use a Tupperware cookie box-rectangular and layer the ravioli with parchment and semolina (can use cornmeal). They store pretty well that way without freezer burn. I try to use them within a reasonable time-month or so. Thu Mar 05 05:32:13 -0800 2009 4475312 46008 markabauman 3 4475566 semolina never tried that but never had a problem with the cornstarch. Never did the baking sheet either cuz they always worked fine without. Maybe I am not freezing as many in the bag. I also don't have a food saver, I barely have room for what I have. But I usually eat mine fairly quick Thu Mar 05 06:56:01 -0800 2009 4475366 232829 kchurchill5 3 4476811 I do the same only on a silpat mat. If you don't have semolina, coarse corn meal works well, too. But, now I'm thinking the advantage of using the parchment is that you can then put the ravioli in with the parchment separating them and that's a good idea. I might do this next time. Thu Mar 05 12:21:19 -0800 2009 4475366 39874 chowser 4 4476951 I did a big batch parchment may work well, I use that for freezing other items. Thu Mar 05 12:56:21 -0800 2009 4476811 232829 kchurchill5 2 4475384 Since my freezer is narrow and generally packed, I can't easily put the raviolis on a baking sheet to freeze (good approach, though). Of course, when it is -20 here in Ottawa in the winter, this is easier (though you have to watch our for the damn squirrels and raccoons!). I have never tried the bag sucker but other posters here on CHOW have mentioned having problems with the ravioli bursting if they use it with non-frozen raviolis. I am guessing that the main culprit is the little bit of air that can get left in the filling pocket, especially if you don't make them a lot. jfood's freeze-then-suck-then-enjoy approach sounds safer. Personally, I layer them in the larger oblong Ziploc freezer containers, using durum flour and wax paper between the layers to separate them. I try to avoid overlapping them too much in each layer to prevent sticking--a little overlap is fine as long as you have durum flour on them. Even though these containers are not overly airtight, I have not noticed a problem with freezer burn (or picking up off flavours) if I use them within a month or two. Thu Mar 05 05:42:48 -0800 2009 4475312 123801 zamorski 2 4475607 Thanks, son. I think freeze first and then "bag sucker" will be my approach. I "intuited" that bag sucking unfrozen ones wasn't going to work. Will try that when we get back from our next NYC trip with two dozen bagels. Tried *BS* them and they looked like bagel chips! Care to share the Marinara sauce recipe? Husband is skiing today so, if I get my shoveling done and have any energy, will make this today. Otherwise tomorrow. Thanks, mom. Thu Mar 05 07:10:46 -0800 2009 4475312 131001 c oliver 2 4475861 Oops. Just did a search here and found out that Rao is a brand of jarred sauce not a recipe. Never mind :) Another reason to dig out my car. Thu Mar 05 08:21:36 -0800 2009 4475312 131001 c oliver 3 4477260 C, There's a Rao's cookbook, so you can make the sauce yourself, as well. http://www.marthastewart.com/recipe/raos-marinara-sauce Thu Mar 05 14:18:43 -0800 2009 4475861 10074 Caitlin McGrath 4 4477274 Oh, hey, thanks for that! I've saved it. I'd like to add a second question based on Dr. N's comment, kinda-sorta. How long can I keep ravioli refrigerated before freezing. If the freezing DOES effect the taste significantly, then could I hold in the fridge for a two or three days? Or not? Thanks all. Thu Mar 05 14:24:22 -0800 2009 4477260 131001 c oliver 5 4477618 Doesn't affect the taste, just the texture, which may be more important. Imagine in a proper refrigerator should hold for a week or two. Ones l used to sell that had no preservatives were dated for 14 days, and never turned moldy, might have dried a little, but did not go off. Thu Mar 05 15:56:45 -0800 2009 4477274 71113 Delucacheesemonger 6 4477637 Excellent. Thanks again. We sometimes freeze raclette and the texture is definitely effected. Much more difficult to slice without crumbling. But once melted, it's fine. So it would make since that freezing any product with cheese will change it. Thu Mar 05 16:02:03 -0800 2009 4477618 131001 c oliver 7 4477655 Not any cheese. The less liquid in the cheese, eg: Parmigiano reggiano or Pecorino romano, the less problem on freezing, some but little. Take a container of supermarket ricotta of a simple young chevre like Montrachet in it's plastic sleeve and freeze them solid for a day or two, then defrost them and eat as is, no cooking, no condiments , view the texture, there you are. Thu Mar 05 16:11:05 -0800 2009 4477637 71113 Delucacheesemonger 6 4480967 WARNING: If your filling is moist and your pasta is thin (my usual approach), the pasta gets snotty after a day or two in the fridge, resulting in TRWO (Total Ravioli Write-off). Fri Mar 06 16:30:25 -0800 2009 4477618 123801 zamorski 7 4481001 THANKS!!!! I definitely don't want snotty ravioli! I think I'll freeze sooner rather than later. Eeek. Fri Mar 06 16:41:37 -0800 2009 4480967 131001 c oliver 8 4481023 zamorksi is absolutely correct. Eat or freeze. The refrigerator is not kind to home made pasta. Quite a few of my cookbooks suggest letting the raviolis try on a rack for 20 minutes before cooking in water. Fri Mar 06 16:53:08 -0800 2009 4481001 59258 smtucker 9 4481031 Thanks, buddy. Fri Mar 06 16:55:14 -0800 2009 4481023 131001 c oliver 3 4477561 here ya go http://www.razzledazzlerecipes.com/eatingout/eating_r/raos-marinara-sauce.htm Thu Mar 05 15:39:25 -0800 2009 4475861 11290 jfood 4 4477612 Thanks. Will make tomorrow as I just realized that I don't have basil. I unnecessarily defended your honor below. Probably frightened poor monku when I started growling menacingly :) Thu Mar 05 15:56:04 -0800 2009 4477561 131001 c oliver 2 4477121 Right on with the Food Saver! Has to be among the wisest kitchen toys we've purchased. Was totally thinking this would be a great way to freeze ravs. We also get the whole filet mignon at Stew Leonard's, have them trimmed and cut...(insert noise of Food Saver here)...perfect. Thu Mar 05 13:40:58 -0800 2009 4475312 249664 kattyeyes 3 4477136 Hi, was just thinking of you; will write later. Yes to the Food Saver. I would never have frozen good cuts of meat before owning one. Now I can freeze beautiful steaks and a month (or more) later, they're still red. I'd get by without something(s) else before I'd give it up. Later, C Thu Mar 05 13:44:11 -0800 2009 4477121 131001 c oliver 3 4477326 Anyone want to pay for my 1,000 sq foot renovation to hold all the appliances I need to buy, LOL. I have 1,000 sq feet, and a giant pod with the rest of my house and kitchen stuff and a second garage filled. My pots and pan are in a washing tub on my dryer. I think you get the pic. I would love convenience but it isn't going to happen so I make do. No offense, would love to, but honestly I used one at my neightbors last year, never impressed. Sorry, They have a very nice top of the line one buy the way. My chicken 4 months later looked like the ones I froze. Thu Mar 05 14:34:37 -0800 2009 4477121 232829 kchurchill5 4 4477407 How bizarre! We use the Food Saver all the time for a wide variety of meats--steaks, chicken, sausage, ham, chicken, bratwursts--and they've always kept beautifully in the freezer. Whenever we're buying the filets, I've shared this tip with others...only to have many of them tell me they have a Food Saver and do the same thing we do! And for those of you who don't live in CT, Stew Leonard's is like the DisneyWorld of grocery stores, replete with singing chickens, a giant singing Chiquita banana and a giant cheese who sings like Patti LaBelle. I clown my way all the way through the store (I know the cheese song by heart). Thu Mar 05 14:54:05 -0800 2009 4477326 249664 kattyeyes 5 4477416 Okay, can we go there instead of the wine/dinner thing?!? Thu Mar 05 14:56:01 -0800 2009 4477407 131001 c oliver 6 4477442 You would love it. We can go wherever your heart desires. :) Thu Mar 05 15:05:04 -0800 2009 4477416 249664 kattyeyes 5 4477875 I guess maybe because I live in a small apt and my pots and pans sit in a laundry tub on my dryer because there is no room in the kitchen. but even with my house a kitchen down here still had no room. My house I grew up in MI was 4,800 sq feet. 2,600 in many areas where I live is big so kitchens are quite compact and most don't have pantrys over than a small wall shelf, we don't have basements and don't have storage. So I never bought many gadgets other than necessities. I wish I did have room, but don't. Also, for just two, I don't buy a lot of red meat, My brats my neighbors and I make fresh and we do food seal, they do. Otherwise, chicken, steaks and other meats just don't last more than a few weeks if that. Also most of my freezer is leftovers I freeze in baggies, soups, wine ice cubes, herbs, shredded chicken, turkey and ham, but they do get eaten pretty quick. I know quite a few people who cook a lot and most I know don't have a food saver. Up north however, quite a few do maybe just more regional, not sure. Thu Mar 05 17:34:09 -0800 2009 4477407 232829 kchurchill5 4 4477940 Interesting in that jfood has never had one once of freezer burn on any of his frozen stuff. And chicken four monthsw later should have the same color as the day it went in and none of those frozen white blotches. Jfood is not doubted your results, it is just he has never experienced anything like that. Thu Mar 05 18:01:00 -0800 2009 4477326 11290 jfood 5 4477976 Hey, jfood. It's a mystery as deep as "How many licks does it take to get to the Tootsie Roll center of a Tootsie pop? The world may never know!" :) Thu Mar 05 18:12:38 -0800 2009 4477940 249664 kattyeyes 5 4478024 jfood - should this be in my Bittman-sized kitchen? (I often use this term but have no other 'universal' reference) Will it beat keeping track of what's in the freezer and/or give me a new way of cooking (sous vide)? Thu Mar 05 18:30:30 -0800 2009 4477940 155034 alwayscooking 6 4478213 This is one of jfood's must have appliances. By the end of the weekend jfood will have tons ofd stuff in his freezer including Besh Short Ribs, Hazan Bolognese, homemade pigs in the blanket, Jfood's Lasagne, Hazan Canelloni, Garten CPP, Garten Turkey Meatloaf, Rao's meatballs, and some coq au vin (probably JC's). Now when jfood has a long day he comes home opens the freezer and just look at his choices. And lewt's not forget little jfood coming over and grabbing one or two for her apartment. Thu Mar 05 19:47:08 -0800 2009 4478024 11290 jfood 7 4478226 And, at some point, I'm going to be asking for some of those recipes, of course. I am finding that I don't freeze dribs and drabs of leftovers; I eat those. My freezer is getting full of ENTREES (all caps). Seems like more efficient use of the space. Like you, I love knowing that I have REAL food there. Thu Mar 05 19:58:36 -0800 2009 4478213 131001 c oliver 8 4478230 yup everything is entree sized. Thu Mar 05 19:59:47 -0800 2009 4478226 11290 jfood 7 4478730 By the way, jfood, I read, saved and salivated over that Besh recipe about a month ago. I have been wanting to make them ever since. I love that you make cannelloni, too. I stopped making maniGAWT (see other pronunciation thread, HA HA) when I found a place on Franklin Avenue in Hartford that made them so perfectly, I could never compete--DiFiore. Man! They are like pasta crepes--so thin and so perfect. Fri Mar 06 04:14:18 -0800 2009 4478213 249664 kattyeyes 8 4478779 the only thing better than salivating over the recipe is eating the dish. jfood made them last weekend (snowy in CT as you know) and there are four portions in the freezer. Jfood and I are home alone this weekend. I'm really hoping he is a bit sloppy cooking so I can hear my favorite words, "clean up in aisle 1." Then I run to his prep area and find what hit the floor for a little snack. :-)) Fri Mar 06 04:53:26 -0800 2009 4478730 11290 jfood 7 4478826 This is giving me ideas. So, could I freezer seal food, freeze then heat in in a crockpot during the day in hot simmering water? While I do like the crockpot, this might give me another option, braising in the oven and then freezing and reheating. It also sounds like a great way to reheat some meats. I still have freezer space issues, though. Fri Mar 06 05:19:38 -0800 2009 4478213 39874 chowser 8 4479529 jfood does one of two methods to re-heat: 1 - MV at 40% for 15 minutes (cut a small slit on top) 2 - Into a pot of boiling water for 20-35. Fri Mar 06 09:23:34 -0800 2009 4478826 11290 jfood 9 4479606 Thanks. I wonder if the crockpot would work, over a few hours. I need something that will be ready to eat when we get home at 8pm and I'm too tired/hungry to wait. Fri Mar 06 09:37:14 -0800 2009 4479529 39874 chowser 10 4479634 Wouldn't 15 min. in the MV work? By the time you did a salad or whatever, set table, poured drinks, I'd think it would be done. Fri Mar 06 09:45:09 -0800 2009 4479606 131001 c oliver 11 4479772 I don't like meats out of the MW but have done it. Usually I rely on my crockpot to braise but it does taste better in the oven so I thought it might give me the best of both worlds. But, if I could cook meatloaf, cryovac and freeze and then cook it sous-vide like in the crockpot, it would be great. LOL, or maybe I'm trying to come up with an excuse to buy a new kitchen toy. Fri Mar 06 10:19:11 -0800 2009 4479634 39874 chowser 12 4480700 I'm not any health food nut but...I don't trust heating in plastic, esp. in the microwave. I've read articles about what happens to plastic when it's heated. When I use microwave, stuff is always in glass with waxed paper cover, never plastic wrap. Fri Mar 06 14:42:48 -0800 2009 4479772 12520 walker 13 4481022 I don't microwave in plastic or use it in high heat but in water, in the crockpot, it would be very low heat. If plastic is reacting in that low temp, then it shouldn't be touching food at all. Fri Mar 06 16:52:19 -0800 2009 4480700 39874 chowser 5 4478026 I've never had a problem either. I have a small rib roast there from either pre-Thanksgiving or pre-Christmas. It's still bright red. Perhaps her neighbors is faulty or there's been "operator error." And certainly not a regional thing. I know people all over the world who use them. I also recently made ground beef for the first time. I put sheets of wax paper between the patties and then put them in a zipping bag. A week later, there's frost :( So I'm going to take them out of the bags and use the FS. I'm a convert, for sure. Thu Mar 05 18:30:36 -0800 2009 4477940 131001 c oliver 6 4478169 I know alot of chefs, cooks and friends, none of us use the food savers but just us. I'm sure they work fine. I'm just saying I don't have a problems with frost, but I don't also freeze a long time 1 month is very long for me. Thu Mar 05 19:26:08 -0800 2009 4478026 232829 kchurchill5 7 4478193 Excellent for you. We'll keep our toys! Thu Mar 05 19:36:33 -0800 2009 4478169 131001 c oliver 2 4479179 Mornin', Got a question. Was looking at a Batali recipe for ravioli. It appears that he doesn't go through all the settings when rolling. He says "roll each piece through the thinnest setting." What do YOU do, oh guru :) Today's the big day. Eek. This is all your fault. Fri Mar 06 07:47:27 -0800 2009 4475312 131001 c oliver 3 4479535 jfood has a 6-thinnes roller and he found the thinnest was too thin. He sets at 5 for his final. Good luck Fri Mar 06 09:24:17 -0800 2009 4479179 11290 jfood 4 4479578 Sorry, wasn't communicating well enough. It looks like Batali doesn't go through successively thinner settings but goes straight to thin. First of all, I doubt I could even get the dough to go particularly thin without starting at one. But wanted to check. Fri Mar 06 09:30:16 -0800 2009 4479535 131001 c oliver 5 4479610 I go through the successive settings and sometimes have to do one twice if it's not feeding well enough. I can't imagine going right to the smallest setting. Maybe he has very soft dough... Fri Mar 06 09:38:39 -0800 2009 4479578 39874 chowser 5 4479617 Batali also does not put semolina in his pasta dough for ravioli. You want to trust a dog speaking for his owner or some famous chef who has made gazillion dollars with his books, shows and restaurants. :-)) Fri Mar 06 09:39:35 -0800 2009 4479578 11290 jfood 6 4479643 Hmm, although I have a pretty major crush on Mario, I trust all dogs more than all people. So I'm going with the dog. BTW, did I tell you what a pain in the butt it was to find semolina? Had to go to WF in Reno. But I feel so cool that it's just sitting there on the shelf, making me look like I know what I'm doing. Over and out and thanks to jfood and chowser. I really am dough-phobic. Making a mountain out of a whack-a-mole hill. Fri Mar 06 09:47:47 -0800 2009 4479617 131001 c oliver 7 4479651 jfood getting on a plane. will check in upon return to casa jfood at 8ET. Fri Mar 06 09:49:33 -0800 2009 4479643 11290 jfood 8 4479925 8ET = martini in the hot tub PT. With hopefully lovely ravs waiting for me to pop in the water later. Fri Mar 06 11:01:58 -0800 2009 4479651 131001 c oliver 9 4480886 Hey, friend...just in case you're enjoying that martini too much, please don't cook those ravs in the hot tub! ;) HA HA HA! Fri Mar 06 15:52:39 -0800 2009 4479925 249664 kattyeyes 10 4480948 Boy, if we think cornstarch would effect them, imagine chlorine! Filling and dough are made. Fingers crossed. Fri Mar 06 16:21:50 -0800 2009 4480886 131001 c oliver 11 4480952 Go, sista, go! :) Fri Mar 06 16:24:52 -0800 2009 4480948 249664 kattyeyes 7 4479782 I'd go with the dog, too, because the dog isn't trying to sell cookbooks to the general population. I like semolina in my pasta, probably because I grew up on boxed pasta and like the bite. It makes it a little harder to roll out, but not much. Fri Mar 06 10:21:02 -0800 2009 4479643 39874 chowser 1 4475520 What is the recipe? Thu Mar 05 06:42:13 -0800 2009 4474829 41679 Den 2 4475623 Ravioli: 8 ounces soft fresh goat cheese 1/3 cup grated Parmesan cheese plus additional for sprinkling 1/4 cup mascarpone cheese 2 tablespoons chopped basil Use your favorite pasta recipe and thinnes one fromthe end or 18 wonton wrappers (jfood used his new favorite pasta recipe and doubled this recipe) 1 - Place a sheet of wax paper on a baking sheet and lightly sprinkle with cornmeal. 2 - Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, marscapone and basil in medium bowl and incorporate with a wooden sppin. 3 - Roll pasta dough to the penultimate thinness. Only roll enough to make 12 ravioli squares. 4 - Use a 2" square ravioli cutter and cut squares and arrange on your work surface. (Work with 12 pieces at a time) Trim excess pasta around edges. 5 - Place 1 tablespoon cheese filling in center of each wrapper. 6 - Place another wrapper on top and using fingertip, dampen edges of wrappers with water and seal all 4 edges tightly. 7 - Repeat with remaining wrappers and filling. 8 - DO AHEAD: Can be made 8 hours ahead. Cover and chill. Cook in high simmer water for 8-10 minutes. Remove with slotted spoon. Serve with a small dollop of Marinara Sauce on top. Recipe for ravioli pasta is: 2.5 Cups flour 1 cup semolina 5 XL eggs Make as you would any pasta and roll to next to thinnest setting. Thu Mar 05 07:13:26 -0800 2009 4475520 131001 c oliver 3 4475707 thanks Thu Mar 05 07:40:50 -0800 2009 4475623 41679 Den 4 4476596 I guess it should be titled "jfood's world famous ravioli." Thu Mar 05 11:27:55 -0800 2009 4475707 131001 c oliver 5 4476699 wow. look who's dough whispering now! and ravs freeze exceptionally well. I have three kinds in my freezer right now....veal, mushroom, and cheese. Thu Mar 05 11:57:19 -0800 2009 4476596 12724 eLizard 6 4476752 Hey, e!!!! I haven't actually MADE these yet :) Aiming for it and nervous. Don't have a ravioli cutter but someone suggested a glass. Wish me luck. Thu Mar 05 12:08:06 -0800 2009 4476699 131001 c oliver 7 4476965 I use my square cookie cutter. But maybe not everyone has those, I just do. I used my pizza cutter, works great, no fancy edges but it works. I love wontons, I will never go back, just love them being so much lighter. Thu Mar 05 12:58:19 -0800 2009 4476752 232829 kchurchill5 7 4481376 hey yourself, c!!! i use crazy things like knives and pizza cutters to cut my dough. i do have a fluted edged pastry wheel, but i prefer the pizza cutter. good luck and please let us know how it turns out. Fri Mar 06 19:30:41 -0800 2009 4476752 12724 eLizard 8 4481416 pizza cutter is a great tool for raviolis Fri Mar 06 19:46:53 -0800 2009 4481376 11290 jfood 9 4481423 Good to know. I did about 3/4 with a 2+" diameter glass and the rest with a knife. Mr. O made the Rao's marinara sauce which is simmering away. Should have done this this afternoon but HE forced me to stay at the casino!!! :) Fri Mar 06 19:51:59 -0800 2009 4481416 131001 c oliver 1 4477043 Here comes Dr Negative again. My rule on frozen has been freeze the meat, do not freeze the cheese ravioli. There is a pasta store, a chain, near me that sells frozen ravioli in some branches and fresh cheese raviolis in others. When l wrote a newspaper food column, one article was based on the comparison of the two products. One fresh, one frozen from the same maker. Served to @18 people, l did not say a thing. Every person asked why one dish was so grainy, and the other perfect. Same timing same sauce, same cheese for topping. Same everything other than the frozen aspect. The frozen ones had been frozen at the store for less than one week. That's my story and l'm sticking to it. Thu Mar 05 13:17:19 -0800 2009 4474829 71113 Delucacheesemonger 2 4477076 That's VERY interesting. I'd like to hear others thoughts. I assume both had sauces on them? So if this were to matter hugely to me then I would have to either try to cut the recipe down or always make sure that I had enough guests to eat them all. I am NOT being sarcastic Dr. N. My guess is that I'll go with curtain #3 and freeze what we don't cook up right away, figuring that they'll still be better than anything I can buy in my run-of-the mill supermarket. I really appreciate your bringing this up. Thu Mar 05 13:28:45 -0800 2009 4477043 131001 c oliver 3 4477095 For the hell of it, next time you make fresh ravioli, cook some of frozen and some fresh in separate dishes, otherwise do identical things, sauce cheese,timing, etc. and see for yourself. Thu Mar 05 13:33:57 -0800 2009 4477076 71113 Delucacheesemonger 4 4477104 I shall. Thanks again. Thu Mar 05 13:36:38 -0800 2009 4477095 131001 c oliver 4 4477148 But whatever you do, please don't report the results as a scientific experiment here. JK! JK! I'm thinking of the "salting a steak" thread. ;) Thu Mar 05 13:47:44 -0800 2009 4477095 249664 kattyeyes 5 4477163 HA! I'm letting one of the other C's keep that particular claim to fame :) Thu Mar 05 13:51:56 -0800 2009 4477148 131001 c oliver 6 4477501 wow i just read the salting a steak thread...and a) i learned a lot and b) that got hostile. haha. I'm new to the boards as of yesterday, but i got a lot of advice on meals to make at home. But yeah...that thread was entertaining to say the least. Thu Mar 05 15:21:00 -0800 2009 4477163 271674 srgilber 7 4477528 Welcome! I find CH to be always educational, often entertaining and for reasons I don't always understand, sometimes hostile...just like real life. ) But definitely enjoy the ride! Thu Mar 05 15:30:44 -0800 2009 4477501 249664 kattyeyes 8 4477556 Ain't it the truth?!? But we're all better cooks than when we arrived. And I guess are developing thicker skins. And besides all the knowledge, some of these hounds are hysterically funny and clever as all-getout. Enjoy the ride! Thu Mar 05 15:37:37 -0800 2009 4477528 131001 c oliver 1 4477300 I'm surprised jfood couldn't answer this for you. Thu Mar 05 14:28:45 -0800 2009 4474829 11914 monku 2 4477306 See upthread - he did :) Thu Mar 05 14:29:50 -0800 2009 4477300 131001 c oliver 3 4477353 How did I miss him? He only responded once, that was why. Thu Mar 05 14:42:03 -0800 2009 4477306 11914 monku 4 4477362 When he replies so well, once is enough! Thu Mar 05 14:44:00 -0800 2009 4477353 131001 c oliver 5 4477386 Enough said. I know how he can be. Thu Mar 05 14:48:10 -0800 2009 4477362 11914 monku 6 4477392 I'm one of his surrogate moms and he's one of my heroes. So tread lightly, my friend :) Thu Mar 05 14:49:49 -0800 2009 4477386 131001 c oliver 7 4477451 Meant to be compliment....Monku has only praise for his opinions, nothing ever negative. Thu Mar 05 15:07:53 -0800 2009 4477392 11914 monku 8 4477526 Okay, I'm lowering my hackles :) Guess I was feeling overproctective of one of my pups. They grow up so fast :) Thu Mar 05 15:30:18 -0800 2009 4477451 131001 c oliver 9 4477954 jfood just returned to his room from a VERY disappointing experience at one of his used to be favorite restaurants. The only high spot was his decisions on what to cook this weekend while mrs jfood spends some time with her mom and cousin. One hour after ordering a cheeseburger and fries, he left the restaurant. Thanks for the good press. He returns east tomorrow and will perform the Caroline1 test on his frozen raviolis with some homemade Rao's sauce. Thu Mar 05 18:06:49 -0800 2009 4477526 11290 jfood 10 4478037 We can have "pretend" dinner together tomorrow night --- the three of us having "jfoods world famous ravioli." :) C1's test has achieved almost as much interest as Sam's "magic house" :) Have a good un and tell Dad to also. Thu Mar 05 18:33:24 -0800 2009 4477954 131001 c oliver 2 4477310 Look farther up in the thread. http://chowhound.chow.com/topics/601260#4475312 Thu Mar 05 14:30:50 -0800 2009 4477300 10074 Caitlin McGrath 1 4478287 My goodness! how did a simple question about freezing raviolis garner over 73 postings? To keep this on topic, I froze 32 won tons tonight.... used the sheet pan/zip lock bag method. The next time Costco puts the foodsaver on sale, I am buying one! Thu Mar 05 20:28:30 -0800 2009 4474829 59258 smtucker 2 4478306 As the OP, I feel so special! A new personal best :) But I do love that darn machine. Thu Mar 05 20:40:35 -0800 2009 4478287 131001 c oliver 3 4478313 hey, you smiled at my x-thingie. The least I can do is join you in the foodsaver revolution! Thu Mar 05 20:43:42 -0800 2009 4478306 59258 smtucker 4 4478317 Hey, back, I thought *I* called it the x-thingie!! Can we share the praise??? Thu Mar 05 20:46:04 -0800 2009 4478313 131001 c oliver 5 4478323 x-thing is all yours. Our shared smile.... priceless. And make those raviolis. There is nothing like a home made ravioli if you ask me..... Thu Mar 05 20:48:19 -0800 2009 4478317 59258 smtucker 6 4478325 Can you make to Lake Tahoe in NoCal by tomorrow night to share the meal as well as smiles??? Thu Mar 05 20:50:19 -0800 2009 4478323 131001 c oliver 7 4478340 Oh. I wish. However, I am looking out at the wrong ocean to make it to Lake Tahoe. Thu Mar 05 20:58:46 -0800 2009 4478325 59258 smtucker 8 4478341 Just re-read "our" thread. A shared smile indeed. Have a great weekend. Thu Mar 05 20:59:56 -0800 2009 4478340 131001 c oliver 1 4481048 Well jfood's flight was peaceful, no traffic home and he arrived to feed me....yeah!!! Then he took not one, but two packages out of the freezer, that's 12 freakin' raviolis. He explained he has not eaten a real meal since wednesday dinner. OK. And he had some mrs jfood sauce in the friidge. So he cooked the raviolis, a little sauce and some fresh romano. Yippee Eye Oh Kayeah. And to the poster that said the cheese filling would change texture, sorry, but this held beautifully, creamy, still had that nice goat cheese bite. Very happy with the results. Fri Mar 06 17:00:07 -0800 2009 4474829 11290 jfood 2 4481116 Dear Canine (jhound?), Glad your boy is back safely. You sound like a very happy hound--was there a clean up on aisle one? ;) Romano is our cheese of choice on pasta, too. You guys enjoy your weekend! Fri Mar 06 17:28:15 -0800 2009 4481048 249664 kattyeyes 3 4481179 not yet....we just split a yellow delicious apple. Tomorrow the cook-fest begins Fri Mar 06 17:55:47 -0800 2009 4481116 11290 jfood 2 4481524 I'm in love!!!!!!!!!!! I made ravioli...and it was wonderful!!!!!!!!!!!!!!!!! I actually cooked what I thought was way more than one meal's worth. I neglected, however, to pass that along to my husband. So I had six and he had twelve (at least). jfood, this was really, really good. Thank you SO much. Because of our high elevation and low humidity, I held back a whole cup of the regular flour. Then added it in - perhaps half cup plus. ****** I'm chuckling. My husband keeps giving me thumbs up - too funny. I'll be figuring out what else to pester you for. Again, thanks, not only for the recipe but for the support. Good boy :) Fri Mar 06 20:53:38 -0800 2009 4481048 131001 c oliver 3 4481687 Let us know how they taste after freezing; you do have some left for freezing??? Fri Mar 06 23:38:17 -0800 2009 4481524 12520 walker 4 4481865 jfood ate 12 frozen last night. No degredation at all. Sat Mar 07 05:33:12 -0800 2009 4481687 11290 jfood 4 4482113 I do have a very few left. I also have half the dough left and am hoping it will have retained its "ravioli-ness" over night. We were just getting so darned hungry that I stopped making them at that point. Will do more today. Sat Mar 07 07:45:35 -0800 2009 4481687 131001 c oliver 3 4481866 jfood waited up as long as he could to hear but fell asleep. He was very nervous. This is great news. You have to try the short ribs. Sat Mar 07 05:34:16 -0800 2009 4481524 11290 jfood 4 4482124 What short ribs? We LOVE short ribs. I have an old, old recipe for jalapeno beer-baked short ribs that is SO good. The dogs allowed us to "sleep in" this morning. That means we didn't have to get up until 7; lately it's been 630. So I had time to lie there and think about, what else, raviolis. (Don't all CHs think about food when they're not sleeping?) I think in the future, i.e., today, I'm going to cut 3" squares, put more filling in (I could only manage about 1/2 T) and fold into a triangle. Three inches (or a little less) is about the way it comes through the roller so I'd have no waste or trimming. Shouldn't make any difference, should it? Also that amount of filling isn't going to be enough for all that dough; is it for you? Maybe my machine on penultimate is thinner than yours is? Do you think the dough will still be useable today? I wrapped it tightly in plastice wrap. I'm also wanting different fillings. There may even be some on this thread; I've seen it somewhere. What about Bolognese? If I used homemade, don't you think I could use it uncooked since it will cook in the water for 10 minutes? Soooo, jfood, in between your cooking extravaganza if you have time to address any of my *issues*, I'd appreciate it. Husband is skiing today and, after taking the hounds to the woods for a walk in the snow, I'm going to cook some more and, like you, get some music going. Later, Cath Sat Mar 07 07:53:29 -0800 2009 4481866 131001 c oliver 5 4482313 Here is the short rib recipe. Jfood took a recipe from a famous chef and through 5-6 changes came up with his favorite amounts and method. Jfood's Red Wine Braised Short Ribs This recipe needs planning. Jfood normally serves on a Sunday night. So he marinates the ribs on Friday night and prepares during the day on Saturday. Then around 5PM he starts Sunday dinner and these are ready to go. This recipe should feed 6 with sides. INGREDIENTS 4-5 pounds beef short ribs, cut into 4” chops (this should give 12-14 pieces) Sea salt and freshly ground pepper, to taste 3 cups red wine ½ Cup sugar 1 tablespoon minced fresh garlic 3 sprigs fresh or heaping Tablespoon dry thyme 3 ounces oil 2 Cups small-diced onion ½ Cup small-diced celery ½ Cup small-diced carrots 6 ounces canned chopped tomatoes 2 cups beef broth 2-4 pounds cremini mushrooms 2 bay leaves DIRECTIONS Day 1 1. Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the red wine, sugar, garlic, thyme and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator. 2. Slice mushrooms and sauté slowly until all of the liquid is evaporated and they just begin to brown. Remove to a separate bowl. This can be done day before and refrigerate. Day 2 3. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade. 4. Pour 3 ounces oil into a Dutch oven over high heat. 5. Place the meat in the hot pan. This may take two batches. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan. 6. Add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat. 7. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer. 8. After several minutes, add remaining ingredients and bring to a boil 9. Cover the Dutch oven and place in a 275 degree oven for about 4 hours. 10. Refrigerate over night Day 3 11. Take the Dutch oven from the fridge and skim off the congealed fat. 12. Place the Dutch oven on the stove and bring the ribs to temperature. 13. Transfer short ribs to a dish and cover. 14. Season the short ribs and braising liquid with salt and pepper to taste. The mods may move this to the home cooking board. Sat Mar 07 09:26:50 -0800 2009 4482124 11290 jfood 6 4482477 Hear, hear. Shortribs rock, and they make incredible ravioli--sort of what Chef Boyardee was trying to make and failed. My favourite sauce for this is a very light, slightly coarse, fresh tomato sauce (verging almost on the watery side--the lightness of the sauce balances out the richness of the ravioli), garnished with a goodly amount of tiny cubes of ricotta salata and some threads of basil. Sat Mar 07 10:42:52 -0800 2009 4482313 123801 zamorski 6 4483761 erh um...jfood please pardon my interruption it's late and I almost fell off my chair when I saw the Besh reipe, also one of my favorite meals ever. I tried to read up, but am I missing something or reading not far up enough. did you stuff ravioli with the short ribs??? or left over short ribs? What a great idea, and great way to use the left overs! Sat Mar 07 22:17:12 -0800 2009 4482313 50431 chef chicklet 7 4484036 Not exactly. Yes jfood agrees that some people do stuff raviolis with stuff like that and in your restaurant that might be a good seller. But, here is jfood's theory for a home cooks. Short ribs by themselves, are perfect. Combining them into a ravioli dish would be more than leftovers, it would be another meal. So why waste it? Three days of work for some stuffing? hmmmmm, not on jfood's radar. Sun Mar 08 06:32:13 -0700 2009 4483761 11290 jfood 8 4484181 I agree, it was late and I got so excited to see the Besh recipe! I rarely have any leftover when I make them. I'll be making your ravioli soon and I'm very much looking forward. TIA. Sun Mar 08 08:17:27 -0700 2009 4484036 50431 chef chicklet 4 4482410 Another question: do you use this dough as your general pasta dough? Sat Mar 07 10:12:45 -0800 2009 4481866 131001 c oliver 5 4482630 so far jfood has used for ravioli and lasagne. He is looking at an artichoke & mushroom lasagne that he may modify with some spinach. Sat Mar 07 12:02:03 -0800 2009 4482410 11290 jfood 6 4482765 I had some dough leftover and made fettucine. Haven't tried it yet. Have you ever made the pasta sheets and frozen? That lasagne sounds wonderful. What a great weekend for cooking :) Sat Mar 07 13:08:58 -0800 2009 4482630 131001 c oliver 7 4483365 Well, the fettucine experiment will have to be delayed. While having our cocktails in the spa (pretty much every evening in the winter), Gypsy Lady pulled the towel that had the pasta on it onto the floor and now it's all in her belly. Since she is totally non-dscrimnating in her food choices, her opinons means little. Glad have some recently frozen - like this morning - so we will be having ravioli for the third meal out of the last four. As Bob said, if it's GOOD ravioli, who cares how many times we eat it? Sat Mar 07 18:24:12 -0800 2009 4482765 131001 c oliver 8 4484218 Had the frozen ravs as a side last night and was NOT pleased. But it wasn't the freezing (well, I'm almost positive it wasn't). I had about a third of the dough left from making the ravs the night before so tried using THAT dough. They were tough and doughy. So I'm guessing you CAN'T hold it overnight and continue the next day? Any thoughts? jfood, as someone said, if you don't get deleted occasionally, you're not trying hard enough :) Sun Mar 08 08:42:13 -0700 2009 4483365 131001 c oliver 9 4484888 I have been reading about this a lot lately [yea Hazan has me addicted] and the big guns seem to think that pasta dough doesn't hold. It gets sticky and slimy. The dough should be rolled after a short rest. Any unused pasta should be cut and dried, or cut and frozen. Raviolis should be made before the dough has a chance to dry out at all. I made some tagiatelli on Monday and used Hazan's method of hand cutting, and then set to dry [without all that flour] in nests. She claims the pasta can live in the pantry for three months, and furthermore states that the cut pasta should not be held in the refrigerator. First time I have tried this, but I can guarantee that the pasta will not last three months! So far the bag of pasta looks great! Sun Mar 08 13:50:11 -0700 2009 4484218 59258 smtucker 9 4485033 jfood once made the dough and never got a chance to use that day. The next day he took one look and said "blech". Sorry it did not work out for round 2. Sun Mar 08 14:55:37 -0700 2009 4484218 11290 jfood 10 4485042 What was odd is that it looked and felt fine. Now I find out from mbfant that they're not to be defrosted before cooking. I DID defrost but can't imagine that was the problem. I won't do that again as it's quite time consuming. Holey moley, I can't believe how much you cooked this weekend. I'm tired after my little bit yesterday. Went to a casino for breakfast and just had Lil Smokies and Cheetos for lunch :) Sun Mar 08 14:59:05 -0700 2009 4485033 131001 c oliver 6 4482811 FYI, we had nine raviolis left from last night so had them for a tiny lunch today - dang, was really hoping Bob would ski later :) Just as wonderful today and the dogs enjoyed licking the bowls. I swear I could eat this for dinner tonight too. Sat Mar 07 13:33:15 -0800 2009 4482630 131001 c oliver 6 4482832 I have made an artichoke, mushroom, and spinach lasagne and fresh pasta sheets (and marinara, ricotta, mozzarella, some fresh herbs, a little nutmeg). I didn't use a recipe, just put it together. It was absolutely delicious, if I do say so (well, the guests agreed). So, good combo. Sat Mar 07 13:42:56 -0800 2009 4482630 10074 Caitlin McGrath 7 4485047 OMG, and here I am contemplating getting back on Weight Watchers! Wow, I love veggie lasagne, I can't wait to make fresh pasta and make it with that. I want to make my seafood lasagne with fresh pasta, I know it will be so much better even. Nice job! Sun Mar 08 15:00:21 -0700 2009 4482832 50431 chef chicklet 3 4481907 yay! congratulations. did you make the dough in the food processor? Sat Mar 07 05:55:18 -0800 2009 4481524 12724 eLizard 4 4482139 Thanks. Absolutely used the FP. For me anyway, it makes it easier. Let's see if I can describe. With the well method (which I used once), I felt less secure about the amount of dry that I was incorporating. Too much or little? Almost had to get to the kneading part before I was sure. With the FP, I held back quite a bit of the flour. When it came together, I could see/feel that it was still too wet/sticky. So I just added flour maybe a 1/4 cup and then another until it was right. I'm sure alot of this is just my inexperience, but I just can't imagine the quality could be ANY better than what I got last night. (See above for husband's reactions!) And it's just so darn quick and easy and less of a mess. I don't criticize who use the well method but I'm lazy. Sat Mar 07 07:58:08 -0800 2009 4481907 131001 c oliver 5 4487420 if you ever decide to attempt spinach dough, hazan's recipe is good, but she is pretty adamant that you not use the FP for the spinach and dough. I tried it her way. I really did. Then, I gave up and dumped everything into the FP and it worked like magic. Mon Mar 09 10:33:13 -0700 2009 4482139 12724 eLizard 6 4487437 And if YOU, Dough Whisperer Extraordinaire, had that problem then I will certainly stick with the FP. Thanks, e. Mon Mar 09 10:38:54 -0700 2009 4487420 131001 c oliver 6 4488448 I made it exactly her way once and thought the dough was slimy and not worth the effort -- spinach dough, that is. Mon Mar 09 14:46:52 -0700 2009 4487420 12520 walker 7 4495081 i'm telling you....food processor. worked like charm. i may have had to futz with the flour amount, but it took no time. Wed Mar 11 12:40:57 -0700 2009 4488448 12724 eLizard 1 4484985 It's important not to defrost frozen pasta. Drop it in the boiling water still frozen. Apologies if somebody has already mentioned this is one of the 133 posts. Sun Mar 08 14:39:31 -0700 2009 4474829 83777 mbfant 2 4485027 Now THAT I didn't know. Why not? Sun Mar 08 14:53:55 -0700 2009 4484985 131001 c oliver