To make my ravioli, I started by combining strong pasta flour and egg to form a pasta dough. I used this dough to make all of my ravioli and now moved on to making the fillings. For the spinach and ricotta pasta I mixed a soft cheese called ricotta with wilted spinach (I drained the spinach well as too much water will split the pasta dough and cause the ravioli to explode). I added an egg so that the filling wasn’t too thick and added salt and pepper to my preferred taste. I then rolled out my pasta extremely thinly with a pasta machine and layed it out on a flat floured surface. I trimmed the edges of the pasta to create a rectangle and put evenly sized spoonfuls of my filling on top. I rolled out another sheet of pasta and covered the ricotta filling before smoothing it out to get rid of any air bubbles. I stuck the two sheets of pasta together with a whisked egg which acted as a glue to ensure that no water could get in while they were being cooked. I used a pizza cutter to cut the individual ravioli and then cooked them in a pot of boiling water for 3-4 minutes or until they started to float to the top. To make the egg yolk ravioli, I separated the white and the yolks of several eggs and placed them on another sheet of homemade pasta. I then seasoned them with salt and pepper and covered them with a second sheet of pasta. I cut them into rectangles and cooked them for approximately ninety seconds so that the yolk still remained runny in the centre but was not raw. Once they were cooked I tossed them in a spoonful of melted butter and sage to serve them.
Comments
Wow! This is seriously impressive work Poppy! A lot of professional chefs would struggle to make something of this quality. You should be very proud. How could you change the colour/flavour of the pasta dough?
Posted by DB:Cloud:DB:SIMSemp:14254, 26/04/2018 at 16:22
To change the colour of the pasta dough, I could have added something with a strong, vibrant colour such as beetroot. Beetroot would also change the flavour slightly.
Posted by DB:Cloud:Wondestu:A495650052, 10/05/2018 at 15:13
Excellent idea - although you have to adjust flour quantity too as it can be more sticky!
Posted by DB:Cloud:DB:SIMSemp:14254, 11/05/2018 at 08:01