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Ravioli Thoughts

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sawhorseray

sawhorseray

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Oct 17, 2014
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Gilbert, AZ
I make a pretty nice ravioli with the wild hog sausage I produce, add a little spinach and ricotta cheese to the mix

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I like to make a fair-sized batch if I'm going to go to all effort it takes

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Yesterday my wife and I returned from a fishing trip on the coast with 20 assorted rockfish, 4 large lingcod, and 12 Dungeness crabs. I got the fish fillets all vac-sealed and tossed into the freezer.
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The crab got boiled and picked clean too. all vac-sealed and frozen now. I'm thinking that a crab ravioli would be a real gourmet treat with a Alfredo sauce, wondering what kind of cheese would mix well for a crab ravioli without being over-powering. RAY
 
That's nicely shaped raviolis.

Crab ravis with Alfredo sauce....neeh...that can't taste good.

Wild hog, crab, all that fish...do you keep your freezer inside some oversized safe?

Good stuff you got going.
 
That looks great!! I have the Kitchenaid pasta roller and the Norpro ravioli press on my Christmas list this year. Doing the pasta in the old hand crank machine and forming the raviolis freehand is fun, but enough of a hassle that I only do it every couple years.
 
I got the Kitchenaid stand mixer last year for Xmas and it made my cooking life a LOT easier and greatly improved the quality of what I produce. I've got a lot of arthritis everywhere after 32 years in the carpenters union and if there's anything I can do to make things easier I'm down with it. Hope Santa grants your Christmas wish, those things are great! RAY
 
sawhorseray said:
 
I make a pretty nice ravioli with the wild hog sausage I produce, add a little spinach and ricotta cheese to the mix

003.JPG

003.JPG


I like to make a fair-sized batch if I'm going to go to all effort it takes

004.JPG

004.JPG


Yesterday my wife and I returned from a fishing trip on the coast with 20 assorted rockfish, 4 large lingcod, and 12 Dungeness crabs. I got the fish fillets all vac-sealed and tossed into the freezer.
002.JPG

002.JPG


The crab got boiled and picked clean too. all vac-sealed and frozen now. I'm thinking that a crab ravioli would be a real gourmet treat with a Alfredo sauce, wondering what kind of cheese would mix well for a crab ravioli without being over-powering. RAY
Click to expand...
Ray that looks good as for the cheese try a Mascapone 
 
I vote Boursin cheese... I make a crab crust with it all the time. I use the green label one which is garlic and fine herbs flavored.
 
Thanks to both of you for the input. I've never tasted either one of those cheeses so I'll ask my local deli guy for a little sample of each, if I can find them. I really want something that adds to the ravs without over-powering the crab. RAY
 
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