Text 39763, 68 rader
Skriven 2010-07-02 16:15:12 av Janis Kracht (1:261/38)
Ärende: A dinner party.. but you have to work first! :)(5)
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We have a few different types of ravioli machines.  My favorite is Made by
Villaware, it is a metal form with 10 "holes" and a plastic form with 10 raised
ravioli forms for making 10 raviolis at once. Make sure you dust the metal form
with a bit of flour before you start.

-------------------------------------------------
|(O)  (O)  (O)  (O)  (O)  (O)  (O)  (O)  (O)  (O)| |(O)  (O)  (O)  (O)  (O) 
(O)  (O)  (O)  (O)  (O)| [Metal form with holes, dust
-------------------------------------------------  [with flour]


_________________________________________________
|(.)  (.)  (.)  (.)  (.)  (.)  (.)  (.)  (.)  (.)| [plastic form with raised]
|(.)  (.)  (.)  (.)  (.)  (.)  (.)  (.)  (.)  (.)| [ravioli forms]
--------------------------------------------------

When you have reached setting 5, dust the sheet of dough with flour, cut it in
half crosswise to make two long strips each a little longer and wider than the
length and width of the metal form. Place one resulting sheet of dough in the
ravioli machine and cover the other with plastic wrap.  We'll use that in a
moment.

Put the sheet of dough over that metal form, making sure the dough covers the
metal form with a touch of overlap all around.  If you don't do that, the
raviolis can't seal.  Use the provided plastic form to gently make the
indentations in the dough, by pressing the plastic form into the dough gently.
Remove the plastic form, and fill each ravioli opening with about a teaspoon of
the filling. Don't overfill the ravioli, or they will burst and leak out the
filling when they get cooked.

Place the second half of the rolled out pressed dough on top of the metal form
with the filled dough on it. Run a rolling pin vigorously and firmly over the
top of the  metal covered with dough/filling/dough. This action forces the
rimmed edges of the metal form to create a seal.  When you can see the raised
edges of the metal form clearly through the dough, you are done.  Turn the
metal frame upside down to release the ravioli.

Put the finished ravioli on a clean surface which has been dusted with flour.
Dust the tops of the raviolis with more flour. Prick the center each ravioli
with a fork to allow steam to escape (just a little one :)).

Cut off another third of the remaining dough and repeat until all the dough is
used and filled, and dusted with flour.

We figured that each of us could eat 6 raviolis each, so I cooked 30 of the
finished ravioli, and froze the rest of them on a cookie sheet dusted with
flour, and covered in a large plastic bag.

Cooking Ravioli:
===============
Fill a large sauce pot, dutch oven
or soup pot with 5-6 quarts of water. Bring the water to a rolling boil and add
about 1 tablespoon of sea salt. Place the ravioli in the boiling water, and
boil gently until the ravioli floats to the top, about 5 minutes. Test one
ravioli to see if the dough is cooked to your taste.

Drain carefully or lift out the ravioli with a slotted spoon.  Place about a
cup of sauce in the bottom of a large ravioli bowl or large bowl, and add the
drained ravioli.  Toss gently or stir until all the ravioli is coated lightly
with sauce so that they don't stick together.

The end and boy were we full :)

Take care,
Janis

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