Ravioli from Scratch
Posted
Tue, 08/05/08
Many moons ago I wrote an article about homemade ravioli but never offered the piece online. This afternoon I edited the old text and added relevant graphics to create Ravioli in the Kitchen.
Making ravioli from scratch is no easy task as the article confirms, but the end result is worth the effort. The article includes pasta dough and ravioli filling recipes, along with suggestions for cooking, various sauces and storing. For the stand-alone Ravioli recipe, click here.
Raviolis are a true Italian delight. The commercially packaged variations are passable for the most part, and some name-brands are even quite good. However, they are no match for the homemade variety. Raviolis require a great deal of work, of course, but the end result is without compare.
My first experience with making raviolis from scratch was a literal marathon (nine hours from start to finish), and I did it entirely on my own. I was helped along with a few bottles of blush wine, so it's a wonder I remember anything about the process. I swore I'd never do it again.
Rather than using ravioli-maker plates, ravioli die machines or automated ravioli makers I always opt for the trusty yet lengthy-in-process "dumpling" maker (see below). It takes much longer, but the ravioli seems to taste better when all is said and done.
Raviolis are best when tossed with a tomato sauce, or a cheesy-creamy Alfredo sauce. However, there are many sauce variations. Experiment with combinations such as herbs and cheese, nuts, or meat and vegetarian sauces. The fillings can be just as original: try ground turkey or chicken, pureed vegetables or sausage. The dough can be flavored with a touch of pumpkin, tomato, herbs or spinach as well.
Take a peek at Ravioli in the Kitchen >>
Tags: Food Articles;
Italy; Pasta
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