bouche Posted September 6, 2008 Report Share Posted September 6, 2008 From foodeeze. Does anyone have any other interesting ravioli recipes? Link to comment Share on other sites More sharing options...
StaggerLee Posted September 7, 2008 Report Share Posted September 7, 2008 That's some good looking ravioli. We get a weekly CSA box too and also got some sage this week. We used some this morning when we had Turkish poached eggs with yogurt and spicy sage butter. I was planning on making ravioli tonight, but my wife and I went shopping this afternoon and bought a potato ricer, which we've wanted for awhile, and we got some potatoes in our CSA box so we're making gnocchi with pancetta and sage instead.Gnocchi:2 1/4lbs floury potatoes, baked for an hour then peeled and riced2 egg yolks, beaten and mixed with 2 tbsp grated parmesan, then mixed with the potato1 1/2 cups flour, kneaded into potato to form a soft doughRoll out the dough and cut into gnocchi. Boil in water for a few minutes until cooked.Sauce:1 tbsp butter, melt in frying pan and add1/2 cup pancetta, cook and then add about8 sage leaves shredded and2/3 cup cream, reduce to form a sauce with salt and pepper to tasteToss the gnocchi and sauce in a casserole dish. Top with 1/2 cup grated parmesan and bake at 400F for 10-15 min. Eat. Link to comment Share on other sites More sharing options...
phorbesie Posted September 7, 2008 Report Share Posted September 7, 2008 the one i make is quite like yours bouche! it's yummy Link to comment Share on other sites More sharing options...
StaggerLee Posted September 7, 2008 Report Share Posted September 7, 2008 Last night's gnocchi turned out great, though next time we'll add a little more sage and pancetta. It made enough gnocchi to freeze some. We had it with balsamic roasted shallots and steamed broccoli, and made rhubarb grunt for dessert. I'm going to make the ravioli tonight. We've got some swiss chard from the CSA box and a little leftover ricotta from a pie I made last week, so I'm thinking of something like this or this. Link to comment Share on other sites More sharing options...
bouche Posted September 7, 2008 Author Report Share Posted September 7, 2008 stagger lee, that looks delicious. I'm curious about the potato ricer. What is the advantage over a beater or other mashing device? Link to comment Share on other sites More sharing options...
Sarahbelle Posted September 7, 2008 Report Share Posted September 7, 2008 omg I am goign to HAVE to make this... mmmm Link to comment Share on other sites More sharing options...
StaggerLee Posted September 8, 2008 Report Share Posted September 8, 2008 The ricer we bought has three interchangeable plates with different sized holes. We used the smallest one to make the gnocchi. The advantage is that it has very small holes and produces a very light, fluffy and consistent potato mixture, smoother than mashed potatoes, but not as gluey as whipped potatoes. It's also easy and a time-saver. It'll make spaetzle noodles using the largest plate, which is what we'll try with it next, and it's meant to be great for making baby-food too. Link to comment Share on other sites More sharing options...
phorbesie Posted September 9, 2008 Report Share Posted September 9, 2008 (edited) velvet tried using the ricer for making hash browns the other day, but they were good! really cheesy too (obvs) but kinda like grits. Edited September 9, 2008 by Guest Link to comment Share on other sites More sharing options...
StaggerLee Posted September 9, 2008 Report Share Posted September 9, 2008 My ravioli turned out pretty good considering it was my first time making it. I adapted a few recipes to use up some leftover ricotta, Swiss chard, spinach, parsley and basil that was in our fridge. Pasta: 1 1/2 cups flour 2 eggs Mix into a dough and knead until smooth. Let rest for 20min then roll out with pasta maker. Filling: 1/4lb Swiss chard and 1/4lb spinach, steam the greens until wilted then drain and chop. 1 small onion diced and 1 clove garlic minced, fry in oil until soft then add chopped greens and 1/2 lemon's juice, cook a few minutes until liquid evaporates then transfer to a bowl and add 1/2 cup ricotta, 1/4 cup grated parmesan, 1/2 a lemon's grated rind, 1.5 tbsp chopped basil, 1.5 tbsp chopped parsley, a little salt and lots of pepper Sauce: 2 bulbs garlic, tops cut off then drizzled with olive oil, wrapped in foil and roasted at 400F for 45min. 4 tomatoes, cut in half and placed cut side down on foil lined baking sheet, roasted 15min. Skin the garlic and tomatoes once cooked and then puree and add 1 tbsp red wine vinegar and 1/2 tbsp honey Assemble ravioli using egg white to seal. Boil for 3-4min, top with sauce and more parmesan and parsley. Link to comment Share on other sites More sharing options...
phorbesie Posted September 9, 2008 Report Share Posted September 9, 2008 whoa. drooling! Link to comment Share on other sites More sharing options...
fluffhead77 Posted September 9, 2008 Report Share Posted September 9, 2008 fuck yeah! I'm going to try this very soon! Link to comment Share on other sites More sharing options...
jaybone Posted September 9, 2008 Report Share Posted September 9, 2008 That does look awesome! I think I may have to make some kitchen purchases! I love ravioli! Link to comment Share on other sites More sharing options...
SmoothedShredder Posted September 10, 2008 Report Share Posted September 10, 2008 That looks great!I don't think I've ever posted in this forum before! Link to comment Share on other sites More sharing options...
bouche Posted September 10, 2008 Author Report Share Posted September 10, 2008 any leftovers? I got nothing for lunch. Link to comment Share on other sites More sharing options...
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