Comments on: Double Dare Ravioli http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/ Thu, 17 May 2012 17:29:10 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: monumentallybusy http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-273 monumentallybusy Tue, 25 Nov 2008 19:12:36 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-273 Your pasta looks delicious!!! And props to the photographer of all your food. Your pasta looks delicious!!! And props to the photographer of all your food.

]]> By: Kathy Walker http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-272 Kathy Walker Mon, 27 Oct 2008 01:09:31 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-272 I recently made the switch to kitchenaid pasta roller instead of the hand crank - crank kept falling out onto the floor! I watched some videos on internet using kitchenaid and I was sold. I really love it, maybe you just need to practice on it. I, too, let the dough rest, wrapped in plastic wrap, on counter for about an hour. I'm going to try your ravioli recipes -- so far, have just made with ricotta/spinach filling. I recently made the switch to kitchenaid pasta roller instead of the hand crank – crank kept falling out onto the floor! I watched some videos on internet using kitchenaid and I was sold. I really love it, maybe you just need to practice on it.
I, too, let the dough rest, wrapped in plastic wrap, on counter for about an hour. I’m going to try your ravioli recipes — so far, have just made with ricotta/spinach filling.

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-271 Kristin at The Kitchen Sink Tue, 08 Apr 2008 01:59:44 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-271 Shin: You've definitely entertained (and informed!) me. Thanks for leaving the comment. Shin: You’ve definitely entertained (and informed!) me. Thanks for leaving the comment.

]]> By: Shin http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-270 Shin Sat, 05 Apr 2008 22:12:15 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-270 I must say, these really look outstanding. A few facts, in case you were interested (Italian and Genoese, to the core, yes I am): 1-I've never heard of oil in pasta dough, be it of the filled variety, or simply tagliatelle. You seem to be doing everything right, making a well and cracking the eggs in, kneading. Good. Then, let it rest for at least an hour, at room temperature, covered with a damp towel (if the weather seems too dry). This is really a must-do, it allows the dough to develop the right texture to be worked and stretched easily, both by rolling pin and pasta machine. As far as I can remember, my grannies and mother always left it on the kitchen table and forgot about it. Actually, I don't really know anybody who sidesteps the resting time oO; . 2-the original Genoese pasta dough is quite poor: no eggs, only water and, optionally, dry white wine, although nowadays you might find an egg or two thrown in sometimes. The only time we (my family) use eggs, is when we make lasagne or cannelloni, which specifically call for an egg-based pasta dough (and that's because they're not originary from Genoa!). I myself make a richer version (4 eggs max for 500g flour, about 3 1/2 cups) for ravioli as well only for XMas or such. In Emilia-Romagna the standard recipe calls for 1 egg every 100g of flour: as you see, it really depends on the region. 3-the filling:salsiccia is really more of a Piedmontese filling, I've only see it used by the Piedmontese half of my family. The Genoese sort usually includes part of the meat leftover from making the tomato sauce that will go with the pasta. It's called Tuccu [tukku], and basically you have to roast a big chunk of beef (my granma would kill me if she were to read this) in tomato sauce for a long time. That way you'll have the sauce, the filling AND the meat, all in one go (add sugar and there you have dessert, too. J/K). Pecorino cheese is way too strong, especially one whole cup of it. If you can get your hands on it, switch for Parmigiano. For the amounts you use, 3/4 cup should be more than enough, it's just there to compliment the other ingredients, not to bash them around. The best Genoese ravioli are made using a herb called Boraggine or Boraxe [boraʃe], but that's hardly found anymore and all but unknown outside Liguria. :( Oh, and if you can find a dash of marjoram, be it dry or fresh, GO FOR IT. It's divine in any sort of filling. And in frittata. Sorry, it turned out so long! Probably it won't apply to all Genoese cooks out there, it's just what I know and have seen my other friends do, and they in turn learnt from their granmas. Hope it entertained you, if nothing else :D I must say, these really look outstanding.
A few facts, in case you were interested (Italian and Genoese, to the core, yes I am):
1-I’ve never heard of oil in pasta dough, be it of the filled variety, or simply tagliatelle. You seem to be doing everything right, making a well and cracking the eggs in, kneading. Good. Then, let it rest for at least an hour, at room temperature, covered with a damp towel (if the weather seems too dry). This is really a must-do, it allows the dough to develop the right texture to be worked and stretched easily, both by rolling pin and pasta machine. As far as I can remember, my grannies and mother always left it on the kitchen table and forgot about it. Actually, I don’t really know anybody who sidesteps the resting time oO; .
2-the original Genoese pasta dough is quite poor: no eggs, only water and, optionally, dry white wine, although nowadays you might find an egg or two thrown in sometimes. The only time we (my family) use eggs, is when we make lasagne or cannelloni, which specifically call for an egg-based pasta dough (and that’s because they’re not originary from Genoa!). I myself make a richer version (4 eggs max for 500g flour, about 3 1/2 cups) for ravioli as well only for XMas or such.
In Emilia-Romagna the standard recipe calls for 1 egg every 100g of flour: as you see, it really depends on the region.
3-the filling:salsiccia is really more of a Piedmontese filling, I’ve only see it used by the Piedmontese half of my family. The Genoese sort usually includes part of the meat leftover from making the tomato sauce that will go with the pasta. It’s called Tuccu [tukku], and basically you have to roast a big chunk of beef (my granma would kill me if she were to read this) in tomato sauce for a long time. That way you’ll have the sauce, the filling AND the meat, all in one go (add sugar and there you have dessert, too. J/K).
Pecorino cheese is way too strong, especially one whole cup of it. If you can get your hands on it, switch for Parmigiano. For the amounts you use, 3/4 cup should be more than enough, it’s just there to compliment the other ingredients, not to bash them around.
The best Genoese ravioli are made using a herb called Boraggine or Boraxe [boraʃe], but that’s hardly found anymore and all but unknown outside Liguria. :(
Oh, and if you can find a dash of marjoram, be it dry or fresh, GO FOR IT. It’s divine in any sort of filling. And in frittata.

Sorry, it turned out so long!
Probably it won’t apply to all Genoese cooks out there, it’s just what I know and have seen my other friends do, and they in turn learnt from their granmas.
Hope it entertained you, if nothing else :D

]]> By: ourkitchensink http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-269 ourkitchensink Mon, 04 Feb 2008 15:42:37 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-269 Steph: The cutters are a very old set from my mom. A quick search on Amazon shows that they sell both the Imperia pasta roller and various fluted cutter sets. That might be a good option. Good luck with the pasta! Let me know how it goes. Steph: The cutters are a very old set from my mom. A quick search on Amazon shows that they sell both the Imperia pasta roller and various fluted cutter sets. That might be a good option. Good luck with the pasta! Let me know how it goes.

]]> By: Steph http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-262 Steph Sun, 03 Feb 2008 21:59:44 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-262 I am planning on using your recipe to make some pasta of my own! I was wondering where you bought the fluted cutter? I have only been able to find one online at sur la table, but was planning on buying the pasta roller from williams and sonoma because it looks great and is one of the cheapest i've found. Anyways I was hoping to buy from the same site. I am planning on using your recipe to make some pasta of my own! I was wondering where you bought the fluted cutter? I have only been able to find one online at sur la table, but was planning on buying the pasta roller from williams and sonoma because it looks great and is one of the cheapest i’ve found. Anyways I was hoping to buy from the same site.

]]> By: ourkitchensink http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-260 ourkitchensink Tue, 15 Jan 2008 21:54:36 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-260 Deborah: Thank you so much! I'm so glad you like the food and photos -- many of which are also taken by my husband (evidenced by all the photos of me in this post using both of my hands!). Deborah: Thank you so much! I’m so glad you like the food and photos — many of which are also taken by my husband (evidenced by all the photos of me in this post using both of my hands!).

]]> By: Deborah http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-261 Deborah Tue, 15 Jan 2008 21:39:39 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-261 I have just found your blog via tastespotting, and I love it!! Your photos are amazing, and the food you make is spectacular. I will be browsing through your site! I have just found your blog via tastespotting, and I love it!! Your photos are amazing, and the food you make is spectacular. I will be browsing through your site!

]]> By: ourkitchensink http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-268 ourkitchensink Mon, 14 Jan 2008 03:36:06 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-268 Paul: Thank you! It was indeed hard work, but -- all in all -- I'd say it was worth it. Paul: Thank you! It was indeed hard work, but — all in all — I’d say it was worth it.

]]> By: Paul http://thekitchensinkrecipes.com/2008/01/13/double-dare-ravioli/comment-page-1/#comment-267 Paul Sun, 13 Jan 2008 21:56:08 +0000 http://ourkitchensink.wordpress.com/2008/01/13/double-dare-ravioli/#comment-267 I applaud you for making these ravioli! They look wonderful and tasty. And I know it must have been HARD WORK!!! I applaud you for making these ravioli! They look wonderful and tasty. And I know it must have been HARD WORK!!!

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