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Subscribe to forums RSS#1 Tue 10 Apr 12 11:03am
Nikisha
- Member
- From Vienna, Austria
- Member since Mon 20 Dec 04
Ravioli
Hey guys!
My dad collected some bear's garlic/wild garlic (is that the right name?) and made us some pesto but also gave us some fresh leaves when we were visiting my parents over Easter. So I wanna make home-made ravioli with a ricotta/wild garlic filling today! Never made pasta from scratch so can anyone tell me if I should use Jamie's pasta dough recipe with eggs or if I could also make the dough without eggs and just water (like regular non-egg pasta). I don't have a problem with eggs but I have to watch my cholesterol plus I'm getting married in 2 months so trying to save some calories. 
Any other advice on making ravioli is also greatly appreciated!
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#2 Tue 10 Apr 12 11:07am
Ashen
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Ravioli
no suggestions, I just wanted to comment and say that sounds like awesome ravioli. I am looking forward to the wild leeks season here so I can do something similar. I will be in the same boat as I havn't decided which kind of pasta to use yet.
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#3 Tue 10 Apr 12 4:04pm
Grandmadamada
- Member since Fri 19 Nov 10
Re: Ravioli
if you want to make a better savory dough you can add to the grano duro flour and 00 a handful of buckwheat flour
I usually add a spoonful of evo oil and a pich of salt aswell, if using eggs a squeeze of lemon; why not use eggs and water, I mean not only eggs as liquid ingredient?
I start from the liquid ingredients and add flours until I feel it's right to be kneaded
good luck and let us know 
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#4 Tue 10 Apr 12 7:23pm
Nikisha
- Member
- From Vienna, Austria
- Member since Mon 20 Dec 04
Re: Ravioli
I consulted another Italian cookbook and opted for the mixed version. Used 400 grams of durum wheat (sorry if that's not the right expression, I'm talking about the Italian wheat for pasta) mixed with 2 eggs and 100ml of water, some salt and olive oil. The dough is resting in the fridge right now. 
For the filling I mixed a handful of finely chopped wild garlic with 250 grams of Ricotta and a bit of ground parmesan.
I'll let you know how it turned out!
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#5 Wed 11 Apr 12 11:27am
Nikisha
- Member
- From Vienna, Austria
- Member since Mon 20 Dec 04
Re: Ravioli
Guys, I'm never buying Ravioli again! They were so perfect and delicious!!!!
And way better than the bought ones, eventhough I've always bought high quality ones at the market, they just can't compete with the home-made ravioli!
I used a rolling pin and lots of muscle which was kind of hard, so I'm definitely getting a pasta machine to make that part easier.
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#6 Wed 11 Apr 12 12:27pm
mummza
Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Ravioli
we will be having cannoloni for supper tonight , the cannaloni I make from sheets of rolled pasta dough that I roll around the filling , so easy and quick to do .
(but I do have a pasta roller that I can attatch to my Kitchenaid stand mixer which I use loads and makes life very easy !)
Glad your ravioli worked out well , I love home made ravioli .
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#8 Wed 11 Apr 12 7:05pm
mark's kitchen
- Member Occupation Head cook, Mark's Kitchen & Smokin' BBQ
- From santa rosa,california,usa
- Member since Mon 21 Jun 04
Re: Ravioli
Nikisha, congrats on the upcoming wedding. And congrats on the ravioli. Sounds wonderful. Starts my mind a thinkin'
Mark
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