NEWSFLASH! Ravioli: It should not taste like cardboard

7 Feb

I’m always disappointed when I order ravioli at restaurants and you just know they have tipped it out of a frozen packet.

NO! Rah! Grr!

It’s not hard to make, and you CAN taste the difference!! Fresh ravioli is silky and soft. It melts in your mouth. The filling should be a feature, not just that, a filler.

Here is my fresh ravioli I made in the afternoon, awaiting my friends arrival for dinner. They are drying out a little on a chopping board. This helps them hold their shape when they are plunged into the boiling water.

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Here is the recipe I “base” my ravioli filling on. It is from the “Vegetarian: More than 150 Family Recipes” cookbook. Mostly for this one I throw stuff together in a bowl and taste test until its right though. I substitute Feta, instead of Ricotta (just a personal preference) and I use whatever fresh herbs I have around. Note also that this is not the method I use to make pasta, although I’m sure it would be fine. You can view how I make fresh pasta here.

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Edit: 22/10/12
Here is another I made last night. Roasted pumpkin (with salt, pepper and olive oil), mashed with nutmeg. Feta and parsley on top.

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