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Middleburg, FL, United States
Wednesday, May 19, 2010

PostHeaderIcon Lemon Bag cheese stuffed Ravioli

In case you where waiting at the edge of your seat about the hint I gave you yesterday (more like a fence post I say), know that the wait is over (you can exhale now).
I must say I am so very pleased with how they turned out and my husband proclaimed them the best cheese Ravioli he has ever had. Success!
2010-05-192This was my first time making Ravioli with this little tool (Big Snack Combo from Tupperware). Actually my first time making Ravioli ever. I have made Maultaschen (a “Schwabian” type of Ravioli) before especially when we live away from Germany but not Ravioli with a cheese filling.
It’s rather easy I found especially with the aid of a Pasta machine. I make the dough than let the dough rest for a while (20-30 min.). To roll out the dough I start with Setting one on the pasta machine and work my way up to 4. I stopped at 4 for these Ravioli and it turned out perfect.
Next I floured my mold and covered it with pasta dough. My machine is not wide enough to cover the whole mold (12 Ravioli) so I made them in batches of 8 each.
I used the same filling from the dumplings I had yesterday. Still had enough left over  to make 24 Raviolis and 8 not so pretty ones (forgot to cover the mold with flour). Just enough for dinner for the 3 of us and some lunch with the not so pretty ones. 
I added some bit’s of “Katenschinken” (smoked cottage ham), covered this with another sheet of pasta dough.
The ravioli form I use has a wavy line around the “to be” ravioli that is raised. So all you have to do now is roll over the form with a rolling pin, turn the form around and the finished ravioli will drop into the container you place underneath.
Voila, that’s it. What I do when making pasta is this. I cover the pasta with flour to prevent from sticking. I then place them on a tea towel and cover them with another. Now I let them dry for  a little. I found that homemade noodles cook up better (better bite) if they have the chance to dry for a while. You certainly can cook them right away though.
For lunch I used some homemade chicken broth (this one was from a half cooked chicken which will be dinner today in some enchiladas) with some of my homemade vegetable seasoning, diced carrots and celeriac and some of the first batch of Ravioli that did not turn out quite so pretty (did not flour the mold and that was a mistake) but tasty nevertheless. That was all I needed. It was that good.

Pasta Dough
makes 32 Raviolis (3-4 people depending on what else you serve)
200g Flour (AP)
50g   Semolina (Durum) flour
2       eggs
a little salt
enough cold water (1-2T) to make a stiff pasta dough
Mix flour, semolina, salt and eggs and add only enough water (depending on the size of your eggs and the flour you use you might need none or very little) to create a stiff dough. Let rest for 20-30 minutes.

Ricotta or Lemon cheese bag filling from yesterday
Some smoked cottage ham or cooked bacon bit’s

(makes enough for 24 Ravioli)
200 ml cream
cornstarch or flour to thicken
chicken broth
More smoked cottage ham or cooked bacon bits
Ramsons (bear leek)

Heat cream add some chicken broth (1/2c or more depending on how much sauce you need, the broth with also aid in the flavor of the sauce so don’t skip this), season with homemade vegetable seasoning or your own seasonings (cubes, salt, pepper etc.). Thicken with cornstarch or flour. Add some Ramsons to your sauce just before serving.

I served these Ravioli with a Chicken vegetable broth and a salad w/feta. 4 Ravioli where enough for me. My husband and son ate 8 each.

PS: If you live in Germany and really don’t want to make your own Pasta dough you can find  dough in some Bakeries or your local grocery store. This might be the case in other countries too.


Gina said...

I've wanted to try making my own ravioli, but I'm not sure I'm brave enough! Yours looks so yummy!

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