Text 24570, 149 rader
Skriven 2015-03-05 09:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: New Toy 313
===================
 JK> Yes, my sister in the state of Florida never makes her own ravioli
 JK> because she knows of several good shops that sell 'authentic' or at
 JK> least acceptable Italian ravioli.

Exactly.

 You'd think there would be something
 JK> like that around here, but I've only seen that in SE NY state

Seems that there would be a clientele. Bunch of Italians, bunch
of academics, mix them together and what have you got. Knowledgeable
eaters, some too busy to cook from scratch.

 JK> I don't mind making them from scratch though
 JK> and it does let me play with flavors... My Mom's family always used
 JK> mint in the ravioli and lasagne for instance rather than the Sicilian
 JK> penchant for using parsley.

I have seen a handful of recipes that use the mint, which I
find less jarring than the smaller handful of recipes that
use dill either instead of or in combination with.

 It is really good.  It's rare to find a
 JK> shop that sells that type.  Matter of fact, I don't think I ever have,
 JK> have you? 

No, and there are plenty of different provinces represented
in Boston.

 JK> I think what the company who made this attachment calls perciatelli is
 JK> just solid spaghetti :)  It was very good though.

After thinking about my response to Dirty Dave, I got
curiouser and looked on line to find that some of the fancier
machines have extruders that can make pasta with the pinholes.
I still have doubts about practical issues, though.
 
 > In my recollection, I've made only one filling - chopped
 > lobster and chives with maybe a little ricotta binder, and
 JK> Last Christmas eve I made Crab and Shrimp filling with lemon.. it was
 JK> really good... I hope I kept that recipe here somewhere if not it
 JK> shouldn't be too hard to figure out.

I have however made Chinese dumplings with various fillings.
Not frequently, because restaurants do it better, but just
to prove that I can still cook.

 > Oof at all that meat? Yeah, but I like that kind of diet.
 JK> Same here... but I like to be reasonable and throw in seafood when I
 JK> can

Being in Boston now, two nights ago I corrected with a big
fried platter of squid, shrimp, haddock, and onion rings.
Last night, eggplant parm (with pills).

 -=> Janis Kracht said to Nancy Backus <=-

 > True enough... and often we have that here as well... but they've been
 > walloped much harder this year than we have been... although, at the
 > moment, we are getting the infamous "wintry mix", which is close to top
 > on my least wanted list... ;)
 JK> I can understand that one :( We had a scary one day before
 JK> yesterday... This is the day before that wintry mix was supposed to
 JK> hit.. just 'snow showers', nothing of consequence that late-afternoon,
 JK> but Ron was rear-ended by another driver as he turned onto one of
 JK> Ithaca's small country roads.. he's ok, but a little sore all over from
 JK> the strain of trying to control the car to keep things from getting
 JK> worse when his car started to act like a spin-dizzy :(

That's ugly. Sorry to hear it. I now eyewitness what the
region has had to contend with - ice on the roads, snowdrifts
still up to several feet high, not to mention the places where
the plows have deposited the stuff making jumbo piles the
highest of which I've seen up to 20 feet or so - apparently
in some places they drive the trucks on top of the mound
to deposit further cargo.

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

      Title: Jumbo Ravioli
 Categories: Italian, Veal, Pasta, Sauces
   Servings: 4

    1/2 c  Fresh basil leaves
      2 lg Eggs
      2 tb Olive oil
    1/2 ts Salt
      2 c  All-purpose flour, unsifted
           VEAL FILLING:
      1 tb Olive oil
      1 lb Ground veal
      1 sm Onion, chopped
      1    Clove garlic, minced
      2 lg Eggs
    1/4 c  Parmesan cheese, grated
      2 tb Fresh parsley, chopped
           QUICK TOMATO SAUCE:
      1 tb Olive oil
      1 sm Onion, chopped
      1    Clove garlic, minced
      1 cn Tomato puree (1 Lb, 13 oz)
    1/2 c  Water
      1 ts Sugar (OPTIONAL)
      1 ts Dried oregano leaves
    1/2 ts Dried basil leaves
    1/2 ts Salt
      1 tb Olive oil

  BASIL PASTA DOUGH:

  Parmesan cheese, grated

  Pasta Dough:  In food processor (or blender), puree basil, eggs, oil, and
  salt.  (If using blender, pour into bowl; stir in enough flour to make
  stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds.
  With motor running, add enough flour so dough forms a ball. Turn dough out
  onto lightly floured surface, and knead for a few minutes until smooth and
  elastic, adding flour as necessary.  If dough was not mixed in food
  processor, knead for about 5 minutes.  Cut dough in half and shape into
  balls.  Cover dough with inverted bowl; rest for 1/2 hour.

  Veal Filling:  Heat oil in skillet; add veal, onion, and garlic. Saute
  until veal is cooked and moisture has evaporated, about 5 minutes. Remove
  from heat; cool slightly.  In food processor, process meat to a paste. Mix
  in eggs, cheese, and parsley; cool.

  Tomato Sauce:  Heat Oil in skillet or large saucepan over medium heat.
  Saute onion and garlic until onion is translucent.  Stir in tomato puree
  and remaining sauce ingredients.  Simmer, uncovered, for 15 minutes. Cover;
  keep warm until ready to use.

  Ravioli:  On floured surface, roll half of dough into a 12-by-16 inch
  rectangle; set aside on a towel.  Roll other half; score into 12 (4- inch)
  squares.  Mound filling in center of squares.  Brush water on scored lines;
  lay other rectangle of pasta on top.  Press, with fingers, around filling
  to seal.  Use pastry wheel or knife to cut between the mounds. In a large
  saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
  cook gently for 5 to 7 minutes, or until edges are tender. Remove with
  slotted utensil (spoon or spatula).  Serve with tomato sauce and cheese.

  Makes 4 servings.

  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

MMMMM

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