The whole "enabling" concept has been a ton of fun recently, with
Steve H
at the top of the leader board. As I was making dinner the other night I realized how much all of you have enabled me in so many ways. This whole meal was done, all homemade, with what I have learned here....as well as melting a few credit cards acquiring all the necessary tools to make it happen. This one came out amazing and I'm going into a lot of detail here so be forewarned, this is gonna be a long thread.
Start out with homemade pasta laid into the ravioli mold. Kinda looks like an egg carton
Chopped fresh spinach, ricotta, Parmesan, and Romano cheeses.
Mix all that up and into the ravioli mold.
Second layer of pasta over the top.
Roll the top with a rolling pin to seal the pasta sheets together, remove, and trim the individual raviolis. Viola!! 12 beautiful specimens.
Now to start the gravy. Butter and garlic in a pan.
Lightly roast the garlic being careful not to scorch it.
Add flour to make the roux.
Heavy cream and mix well.
Italian herb blend and a little bit of fennel.
Mix that up and add Mozzarella for a smooth, creamy texture and grated Parmesan for flavor.
Simmer on low till it thickens and you have an incredible Italian cream gravy.
A couple of big sweet Italian sausages in a skillet.
Sausages done. Time to slice them while the ravioli is cooking.
Ravioli into a pan of boiling water for just a couple of minutes.
Raviolis on a plate. One broke open so have some stray spinach running around.
Top with the gravy and sliced sausage, plate with some cheesy garlic toast, and serve.
This ravioli is amazing!!
There are too many people to thank for the sausage. I wouldn't even know where to start. The ravioli however I give a huge shout out to my good friend sawhorseray It's his dough recipe and guidance that made this possible. As for all the equipment needed to make this happen...well I blame every last one of you for that The gravy I've just sort of adapted on my own. Been playing around with many, many different versions over the past few years and got it dialed in, at least to a point. This dinner was fantastic!! Being all homemade, there's just no comparison to restaurant food. As terrific as the the ravioli was, it was the gravy that made the dish. It brought everything together into a cohesive, well balanced meal. Smooth, rich, flavorful, and verging on pure decadence. We were happy, sated, and ready for a nap.
Oh well, this one has gone on long enough. Y'all take care and see everybody soon.
Robert
Start out with homemade pasta laid into the ravioli mold. Kinda looks like an egg carton
Chopped fresh spinach, ricotta, Parmesan, and Romano cheeses.
Mix all that up and into the ravioli mold.
Second layer of pasta over the top.
Roll the top with a rolling pin to seal the pasta sheets together, remove, and trim the individual raviolis. Viola!! 12 beautiful specimens.
Now to start the gravy. Butter and garlic in a pan.
Lightly roast the garlic being careful not to scorch it.
Add flour to make the roux.
Heavy cream and mix well.
Italian herb blend and a little bit of fennel.
Mix that up and add Mozzarella for a smooth, creamy texture and grated Parmesan for flavor.
Simmer on low till it thickens and you have an incredible Italian cream gravy.
A couple of big sweet Italian sausages in a skillet.
Sausages done. Time to slice them while the ravioli is cooking.
Ravioli into a pan of boiling water for just a couple of minutes.
Raviolis on a plate. One broke open so have some stray spinach running around.
Top with the gravy and sliced sausage, plate with some cheesy garlic toast, and serve.
This ravioli is amazing!!
There are too many people to thank for the sausage. I wouldn't even know where to start. The ravioli however I give a huge shout out to my good friend sawhorseray It's his dough recipe and guidance that made this possible. As for all the equipment needed to make this happen...well I blame every last one of you for that The gravy I've just sort of adapted on my own. Been playing around with many, many different versions over the past few years and got it dialed in, at least to a point. This dinner was fantastic!! Being all homemade, there's just no comparison to restaurant food. As terrific as the the ravioli was, it was the gravy that made the dish. It brought everything together into a cohesive, well balanced meal. Smooth, rich, flavorful, and verging on pure decadence. We were happy, sated, and ready for a nap.
Oh well, this one has gone on long enough. Y'all take care and see everybody soon.
Robert