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Ravioli Thoughts

post #1 of 8
Thread Starter 

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


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

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.

 

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

post #2 of 8
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.
post #3 of 8
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.
post #4 of 8

Looks good. 

Happy smoken.

David

post #5 of 8
Thread Starter 


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

post #6 of 8
Quote:
Originally Posted by sawhorseray View Post
 

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


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

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.

 

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


Ray that looks good as for the cheese try a Mascapone 

post #7 of 8
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.
post #8 of 8
Thread Starter 

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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