Text 24467, 100 rader
Skriven 2015-03-02 06:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: New Toy 293
===================
 JK> This is the ravioli maker form I use when I don't just roll it out,
 JK> cut/slice the dough and fill:
 JK> http://www.amazon.com/Fantes-Grandpa-Dantes-Ravioli-Form/dp/B000UT9GI8
 JK> There are benefits to both methods :)

I've always used the egg in the well method, rolled out
two sheets, and distributed the filling. It's time
consuming, and I have not made ravioli except on special
occasions.

 JK> Hope you had a good time and some good food, chauvinists
 JK> notwithstanding. 

Eight brisket meals with a burger or two thrown in because
a number of my favorites aren't open on Sunday, plus the
freezing rain prevented one pitmaster from getting in to
work, so opening was delayed past our schedule tolerance,
plus La Barbecue had a line that rivalled Franklin's.

Brisket being the fashionable meat, they're charging $16/lb
for it, and I'm retreating to lick my wounds now and looking
to earn a few bucks with concerts before the next adventure.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Eggplant-Filled Ravioli with Tomato Cream Sauce
 Categories: Pasta, Italian, Vegetarian
   Servings: 6

           Filling:
      1 md Eggplant
           Salt
      2 tb Olive oil
      1 sm Onion; chopped
      2 c  Garlic; minced
      2 tb White wine; dry
      2 tb Parsley; fresh, minced
      1 tb Basil; fresh, minced or 1 t
           -sp. dried, crumbled
           Freshly ground pepper
           Pasta:
      3 c  Flour; all-purpose
      3    Eggs
    1/2 ts Salt
      3 tb Water; (about)
           Sauce:
    1/2 c  Madeira
    1/4 c  White wine; dry
      3 tb Shallots; minced
      2 c  Whipping cream
    1/4 ts Lemon peel; grated
      1 c  Tomatoes; Italian plum, peel
           -ed, seeded and chopped
           Or drained chopped canned it
           -alian plum tomatoes
           Minced fresh basil

  FOR FILLING:     Peel eggplant and slice 1/2-inch thick.  Salt generously
  on both sides.  Drain on paper towels 45 minutes.  Pat dry with paper
  towels. Cut eggplant into 1/2-inch cubes.     Heat oil in heavy large
  skillet over medium heat.  Add onion and garlic and saute until soft, about
  5 minutes.  Add eggplant and saute until beginning to turn golden brown,
  about 15 minutes.  Stir in wine, parsley and basil, scraping up browned
  bits.  Cover and cook until eggplant is tender, about 3 minutes. Season
  with salt and pepper. Transfer to processor or blender and puree until
  smooth. Cool completely. FOR PASTA: Combine flour, eggs and salt in
  processor and mix well.
   With machine running, add just enough water through feed tube to form
  ball.  Remove from processor.  Cover dough and let rest for 30 minutes.
  (Pasta dough can also be made by hand.)     Cut dough into 4 pieces.
  Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta
  machine to widest setting and run dough through several times until smooth
  and velvety, folding before each run and dusting with flour if sticky.
  Adjust machine to next narrower setting. Run dough through machine without
  folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to
  1/8-inch thick, dusting with flour as necessary. Line baking sheets with
  towels.  Set sheet of dough on work surface. Place about 1-1/2 teaspoons
  filling at 2-inch intervals along sheet. Roll second piece of dough. Set
  atop first sheet. Press down around filling to force out air and seal
  dough.  Cut into 2-inch squares.  Arrange on prepared sheets.  Repeat with
  remaining dough and filling.  Cover with towel. FOR SAUCE: Combine Madeira,
  wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup,
  about 4 minutes.  Add cream and peel and boil 5 minutes, stirring
  occasionally.  Stir in tomatoes.
   Season with salt and pepper.
      Cook ravioli in large pot of boiling water until just tender but still
  firm to bite, about 4 minutes for fresh.  Remove with slotted spoon; drain.
  Divide among plates.  Spoon sauce over.  Garnish with basil. Serve
  immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be prepared one day
  ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do
  not thaw before cooking. * Sauce can be prepared one day ahead;
  refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli
  or buy prepared ravioli to serve with the tomato cream sauce here. Recipe
  from Bon Appetit, September, 1987.

MMMMM

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