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 Post subject: Ravioli suggestion
PostPosted: Wed Dec 05, 2012 9:38 pm 
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Anyone have a no fail ravioli dough recipe? Thanks!


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 Post subject: Re: Ravioli suggestion
PostPosted: Wed Dec 05, 2012 10:46 pm 
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You're brave. I am scared to make my own pasta but so want to

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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 10:30 am 
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I'm curious about this, too. I got a ravioli maker last year for christmas and still haven't built up the courage to make it. Most recipes call for eggs but I've seen it done with everything from AP flour to pastry flour.

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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 10:40 am 
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This is my favorite recipe : Kale-filled ravioli

It sounds intimidating, but it's really not. And I've filled it with other things as well, if you aren't a kale fan.

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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 10:44 am 
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i've been scared about making ravioli too. i have seen a pinterest tip about using an ice cube tray for easier filling.

Image

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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 12:39 pm 
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I use a version of Bryanna Clark Grogan's basic recipe, I think it's :
1 2/3 cups all-purpose flour
1/2 cup soy or chickpea flour
2/3 cup water
about 1 tbsp olive oil (or sometimes I use this fair-trade virgin palm oil 'cause its orange and makes the dough look eggy)

I use the dough blade of my food processor to mix the dry ingredients and then drizzle in the wet til a dough forms, then let it rest for like 20 minutes. I have an Italian hand-cranked machine that I bought on ebay and while it is a 2 person job (for me anyway), it is freaking awesome. We bought a ravioli mold thing for around $10, which is sorta like an ice tray but has somewhat sharp edges to each little indent so you can press down to make the excess dough come off easily.

We just made them this past weekend and I'm drooling thinking about them - they were filled with a roasted butternut squash, spinach and ground-up Italian "sausage" mixture and we had em with a tofu-based bechamel.


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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 12:59 pm 
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I use my dad's pasta recipe, which is similar to the one above, but he uses semolina, not chickpea or soy.

I think the key to perfect ravioli is avoiding the temptation to roll it too thin. If you do, you end up with a mess.


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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 1:23 pm 
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I use this:
http://cgvegan.wordpress.com/2012/08/30 ... violi-ies/


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 Post subject: Re: Ravioli suggestion
PostPosted: Thu Dec 06, 2012 7:27 pm 
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Moon wrote:
You're brave. I am scared to make my own pasta but so want to


Oh, try it!!! It's not that hard--like making bread dough. In fact, I throw it all into the bread machine (flour, oil, salt, water) and put it on the dough setting.

I'm too lazy to make ravioli, usually, so I use a hand-cranked pasta machine, or just roll it and hand cut it with a knife.

It's SOOOOOOOOOO silky and smooth and only takes like 3 minutes to cook when it's fresh. You MUST try it.

In fact, if you have willing friends, do a dinner party of it and make your friends do all the work. Make the sauce ahead of time, put the dough into the bread machine ahead of time, so that the dough is ready to roll. Then, when your friends come, some can assemble the salad, while others take turns rolling out and cooking pasta.

I did this once, everyone had a ball, and they all raved at how delicious it was. Made a mess, with flour everywhere, but hey, life is short! Give me great times with my loved ones over a clean floor any day!

As for a dough recipe, I usually just take one from online and sub water and olive oil for the eggs. (1 egg=1/4 cup liquid.)

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 Post subject: Re: Ravioli suggestion
PostPosted: Fri Dec 07, 2012 3:21 am 
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I use Bryanna's recipe, too. Works great for me! Fresh pasta is one of those things that I always think takes forever, but it never actually does. I should really do it more often.

jacblades wrote:
Image


I have this thing and I hate it! Probably one of the biggest wastes of money in my kitchen. It makes ravioli-making infinitely more fiddly (and with more stuff to clean), and if you roll your pasta as thin as I like to, it breaks when you fill it because there's no support underneath. It's way easier to just make ravioli on a flat surface- no need to overcomplicate it!

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 Post subject: Re: Ravioli suggestion
PostPosted: Fri Dec 07, 2012 12:15 pm 
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Erinnerung wrote:
Fresh pasta is one of those things that I always think takes forever, but it never actually does. I should really do it more often.

YES. I made ravioli using the dough recipe from 500 vegan recipes and while it made super delicious dough, it was very hard to work with. It was so soft it broke a lot, but the actually rolling and filling wasn't that bad. And it was sooooo worth it.

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