Subj : Ravioli was: Delivery
To : Dave Drum
From : Ruth Haffly
Date : Tue May 14 2024 15:57:01
Hi Dave,
DD> I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
DD> my natal annioversary. It's still in the package and using it is down
DD> pretty far on my "round tuit" list.
RH> Sounds like it would be a fun thing to experiment with. We have a
RH> simple mould you drape a pasta sheet over, then roll it to fill the
RH> dimples, add the filling and drop another sheet of pasta over that. A
RH> bit of a fuss but makes pasta much smaller than the tuna can cutters so
RH> you can eat more "pies". (G)
DD> This is similar to that. You put a sheet of fresh pasta dough on the
DD> bottom and use a scoop to fill the cavities. Then a second sheet on
DD> top and press down. Et voila' Raviole.
Yep, sounds exactly like what we picked up at Olindo's in Rochester a
few years ago.
DD> I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.
DD> This is a favourite .... I break down the bag of frozen ravioli into
DD> Dave sized portions and sucky-bag them for future reference.
DD> Title: St. Louis Toasted Ravioli
DD> Categories: Pasta, Cheese, Sauces
DD> Yield: 12 Servings
RH> Looks yummy! I've eaten it from time to time but not yet tried making
RH> it. Maybe this will give me the incentive to try doing so...but using
RH> my own marinara sauce recipe an home made Italian style whole wheat
RH> bread crumbs.
DD> I've quit making my own sauce. I buy a decent quality jarred sauce and
DD> "tart it up" to my liking. When I was younger I used to do the
DD> "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.
I don't start with fresh tomatoes but I do usually cook it for a couple
of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from my
MIL, tinkered with off and on over the last 49 years.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
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