Results 1 to 1 of 1
03-07-2005, 11:50 PM #1Cindy McKenzieGuest
Sharing from another group
I have a half moon shaped press I use to make these called the "Pocket
Gourmet". Here is the recipe from the booklet, with my modifications to make
if you don't have this press (has three sizes, really neat to do turnovers,
pastries, all kinds of stuff!)
for the dough:
3 cups flour
1-2 tsp salt (to taste)
1/4 cup water
2 tbsp olive oil
Beat eggs. Add flour and salt, mix together. Use hands to press into a firm
ball of dough. If too moist, add more flour.
Place ball of dough on a lightly flourd surface and knead for 5-10 minutes
until smooth. Cover with a towel and let rest for 10-15 minutes.
Roll dough with the rolling pin on a lightly floured surface until paper
thin. Dough should be used immediately to avoid drying out.
How to assemble ravioli:
If you don't have the press, place the filling in small mounds (according to
the size you want) about an inch apart from each other on HALF of the dough.
Take a basting brush and lightly brush water between each filling mound but
not on it. The water is your "glue" to stick the pasta together.
Fold other half of dough (with no filling) over top the half with filling on
it, pressing AROUND each filling mound to seal in the filling. Cut into
squares between the sealed filling mounds.
Place on waxed paper or greased cookie sheet and freeze (make sure they don
t stick to the cookie sheet and rip!) When frozen, place in ziploc bag.
To serve, bring water to a boil. Put in frozen ravioli and cook 3-5 minutes
or until al dente. Top with hot tomato sauce, alfredo sauce, whatever you
like! Enjoy! I have also just cooked them in sauce instead of water and they
cook up fine.
(If you have the press, cut out the circles of dough with the bottom of the
press, place one circle in press, add a little filling and brush water on
one half of the dough edges. Press closed, making sure the filling is sealed
in. Freeze on cookie sheet)
[Non-text portions of this message have been removed]