/ck/ - Food & Cooking

[Anonymous No.4094693]

My buddy and I are gonna make some ravioli later, I'm trying to come up with some good concoctions to try out. Got any to recommend?

Also, how well do they fry up?

[Anonymous No.4094703]

Add bits of jalapeno or habanero.

[Anonymous No.4094702]

I just made some yesterday (15 dozen) along with sauce.

Ricotta, Mozarella, Spinach, and Roasted Garlic.

Don't fry them - boil them like a non-heathen.

[Anonymous No.4094707]

>fry
Don't be a nigger. Boil them and then douse with sauce. Some people like plain old marinara, but be creative. Some sort of basil/herb/spinach alfredo with lots of garlic is god-tier, so it anything with interesting kinds of mushrooms and cream. Roasted garlic is a very good ingredient for sauces.

[stephen No.4094709]

mashed potatoes + sauteed onions + ricotta

>>4094702
fuck your shit, man fried pierogis are unbeatable

[Anonymous No.4094714]

>>4094702
I am a heathen and I will do what I like with your Christ like ravioli.

[Anonymous No.4094725]

>>4094707

I'm about to chimp out on some ravioli.

I was thinking of doing Goat cheese, walnut and dried cranberry, or whip up a batch of pesto.

How does ricotta, mushroom, and bacon or panchetta sound?

[Anonymous No.4094739]

pasta dough is not meant to be fried. Cook them in water.

[Anonymous No.4094744]

>>4094702

Me again. These are a family tradition (dating back to when my grandmother was alive).

If you want some variety in your Ravioli, try four cheese and pear, with some red pepper flakes mixed in. You can also do shrimp and lobster, sausage and sun-dried tomato, or whatever - get creative!

However, I stand by my statement that fried ravioli are for hipsters who think the Olive Garden is real italian cooking.

[Anonymous No.4094748]

>>4094725
chimp out? Explain yourself.

[Anonymous No.4094753]

>>4094725
I'm not a fan of dried fruit with my savory food but if you like that goat cheese walnut and dried cranberry sounds balanced in flavor. You would like walnuts, brie and figs. Makes great filling for ravioli.

I don't know about pesto, generally you want ravioli sauces to be milder in flavorful and plentiful in fat. Pesto would overpower whatever your filling is. So if you've bought pre-made ravioli make pesto by all means, but if you want to taste your own filling, I wouldn't go with pure pesto, it should at least be thinned out with some sort of fat medium.

Ricotta mushroom and bacon sounds like an excellent filling. If you mean as a sauce, is this a cream or tomato sauce? What's your filling? In any case these are good pairings of ingredients.

With goat cheese, I like spinach, cream, garlic and cherry tomatoes. Makes a great sauce for anything italian.

[Anonymous No.4094780]

You'd better be deep frying those, like proper toasted ravioli is meant to be.

[Anonymous No.4094785]

>>4094693
Don't fry them, it's the wrong pastry for that.

I made ravioli last month.

1.Dried porcini, ricotta, parmigiano and walnuts.
-Maybe the walnuts were too much.

2. Fresh mint, ricotta, pepper, little lemon juice and lemon cest.
- Served with butter and sage and instead of parmigiano pecorino it's a fucking revelation.

3. pumpkin seed oil, nuts and ricotta.
My gf loved it, I didn't like it, there is something missing in this combination.

4. Creamy sheep's cheese and honey.

[Anonymous No.4094794]

>>4094785
Your gf was lying or was lying to herself. Nuts and ricotta alone sound bland as shit.

[Sherron Ballins !!9tpWMDvpAAL No.4094799]

>>4094693
deep fry? Just dont, cook in a pan in oil maybe, but Id boil and serve with a sauce that compliments the filling.
Make a Goat cheese, honey and fig with a lite cream sauce.

[Anonymous No.4094850]

>>4094794
No it wasn't bland, the seasoning and the pumpkin seed oil prevented that.
It's just like something is missing.

[Sherron Ballins !!9tpWMDvpAAL No.4094877]

>>4094850
scallops and bacon? Maybe some andouille?Im just throwing random shit out there

[Anonymous No.4094945]

BOIL THEN LIGHTLY FRY UNTIL CRISPY

[Anonymous No.4094997]

So we're doing lobster, crab and ricotta filling with a pink vodka sauce. We're doing it all from scratch, too.

[Anonymous No.4095004]

>>4094744

What is this?

Post your ravioli dough recipe plox.

[Anonymous No.4095005]

>>4094997

Lobster and Crab? Seems pointless to muddle both of those flavors together. You should make two kinds separately.

[Anonymous No.4095028]

>>4095004
>>4095004

That is Semolina flour. I mix about 50/50 with Unbleached flour. If you look at the two balls of pasta, the one on top is unbleached flour only (leftover from last year, was frozen), the one underneath is a mix of the two.

Pasta recipe is super easy:

1) Flour (I used about 3 lbs)
2) Eggs (about 10-12 depending on size, maybe more, maybe less)
3) Mix together until it's dough.
4) KNEAD the piss out of it
5) Let it rest for about an hour or so.

Simple.

Pic related - my mother filling ravioli in 2010.

[Sceak !!LciZj2frsW6 No.4095030]

This is interesting.

I'm more used to Asian flavors when it comes to ravioli but let me have a go at it.

- Pork, sun-dried tomatoes and leek
- Ricotta, spinach, lemon
- Shrimp and parsley
- Feta, artichoke and white wine
- Tofu, butter and garlic chives
- Roasted eggplant
- ...

Yeah, I like ravioli. The preparation is intense, though. It's really a meal to impress, IMO.

I think the most efficient way would definitely to make a big batch of pasta sheets, freeze them (do they freeze?) and, not only have them for normal pasta and lasagna but just take a few out to make your ravioli.

I think that's an idea and yeah, Asian ravioli is often pan-fried.

[Anonymous No.4095034]

>humping raviolis

That is all.

[Anonymous No.4095085]

Never knew it was this easy to make ravioli. Will have to give it a try someday. Might put Italian sausage and ricotta cheese in mine though.