On Raviolo......
Raviolo is singular for Ravioli, anytime you go out and see this on the menu expect to get one. Seems kind of a small portion but they measure about 4 inches in diameter. The traditional recipe "Raviolo di Uovo" stuffs the pasta with ricotta cheese and one whole egg. In other words its a big Raviolo with a whole lot of filling. Normally the pasta is cooked just enough to warm the ricotta through but keeping the egg yolk runny. Most of the recipes serve them with either a quick brown butter sauce or they are tossed in butter and then sprinkled with parmesan.
I made some of these the other day although i didn't stuff them with ricotta, or serve them with an egg inside. I like making raviolo, i think its aesthetics are much better than a bunch of raviolis on the plate. Also it is less time consuming to make one raviolo than to make 5 pieces for one portion. I stuffed them with spicy pork and mint filling(in my opinion anything stuffed with pork is fail safe). Here is the pasta dough recipe I use:
3 cups all purpose flour
1 teaspoon salt
4 eggs
2 tablespoon EV olive oil
I like to make my pasta dough in a kitchen aid. Its a faster, less messier way than doing it by hand, and it doesn't diminish the quality of the final product. I put everything into the mixer fitted with a dough hook and mix at medium speed. After about 1 minute of mixing you'll notice that all the ingredients have been combined and a ball has formed. If it hasn't just add more flour until it does. At this point i let it go for another minute just to knead the dough; remove it from the bowl, wrap it in plastic wrap, and let it rest for 30 minutes before using. Now if you don't have a fancy kitchen aid, you can always do the old fashioned way and mix it by hand. Just watch a youtube video, it will probably be faster and more informative than reading it here.
As i said earlier i stuffed these raviolo with pork and mint but you can honestly stuff them with whatever you want or whatever you have on hand. Here is what your going to need: ground pork, fresh cracked pepper, mint, sriracha, salt, and scallions. Just thoroughly mix all the ingredients and place in the cooler prior to using them. Its a very simple recipe for ravioli stuffing but as they say "sometimes the simplest things are the ones that make you smile"(and isn't that the whole point of cooking for someone else). Here is the recipe:
2 pounds ground pork
3 tablespoon of sriracha
2 tablespoon of chopped mint
1 tablespoon of chopped scallion
1 pinch of salt
1 tablespoon of cracked pepper
The raviolo making process is just like making ravioli. If you need info on how i make them just hit me up on the blog and I'll get some for you, or you can watch this video.
Here are some pictures of how the special came out.
I made some of these the other day although i didn't stuff them with ricotta, or serve them with an egg inside. I like making raviolo, i think its aesthetics are much better than a bunch of raviolis on the plate. Also it is less time consuming to make one raviolo than to make 5 pieces for one portion. I stuffed them with spicy pork and mint filling(in my opinion anything stuffed with pork is fail safe). Here is the pasta dough recipe I use:
3 cups all purpose flour
1 teaspoon salt
4 eggs
2 tablespoon EV olive oil
I like to make my pasta dough in a kitchen aid. Its a faster, less messier way than doing it by hand, and it doesn't diminish the quality of the final product. I put everything into the mixer fitted with a dough hook and mix at medium speed. After about 1 minute of mixing you'll notice that all the ingredients have been combined and a ball has formed. If it hasn't just add more flour until it does. At this point i let it go for another minute just to knead the dough; remove it from the bowl, wrap it in plastic wrap, and let it rest for 30 minutes before using. Now if you don't have a fancy kitchen aid, you can always do the old fashioned way and mix it by hand. Just watch a youtube video, it will probably be faster and more informative than reading it here.
As i said earlier i stuffed these raviolo with pork and mint but you can honestly stuff them with whatever you want or whatever you have on hand. Here is what your going to need: ground pork, fresh cracked pepper, mint, sriracha, salt, and scallions. Just thoroughly mix all the ingredients and place in the cooler prior to using them. Its a very simple recipe for ravioli stuffing but as they say "sometimes the simplest things are the ones that make you smile"(and isn't that the whole point of cooking for someone else). Here is the recipe:
2 pounds ground pork
3 tablespoon of sriracha
2 tablespoon of chopped mint
1 tablespoon of chopped scallion
1 pinch of salt
1 tablespoon of cracked pepper
The raviolo making process is just like making ravioli. If you need info on how i make them just hit me up on the blog and I'll get some for you, or you can watch this video.
Here are some pictures of how the special came out.
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