Made a lobster dinner the other night and had some unexpected leftovers. I don't know much of what to do with a hunk of leftover lobster other than make some ravioli. There wasn't enough lob worth breaking out the gear so I decided to mix it with some Argentine red shrimp 50/50. 10 oz each lob and shrimp, 5oz mascarpone cheese.
Chopped and mixed after a little work with the Wusthof food processor
Mixed up a batch of semolina pasta dough in the KA. 3 cups semolina, 4 eggs, 1tsp salt, 1/4 cup each water and olive oil. It only goes in the KA mixer for about 45 seconds using the paddle, then knead by hand, no pic of the ball. Hook up the pasta roller attachment to the KA and get busy making some sheets
About a teaspoon of mix goes into every ravioli, with practice you don't overfill and pop much
Put on a top sheet and go over it with a rolling pin
Turn upside down and separate
I like to put the ravs on a tray in the freezer as I go so they hold form in a Ziploc bag when done, ended up just short of six dozen.
I had quite a bit of dough left so so after rolling the rest into sheets I changed over to the fettuccini cutter attachment, set up the pasta dryer
Had some yardbird legs set fro the Vortex so hit them with a little of Jeff's Original rub
After 35 minutes using the Vortex with a hunk of hickory wood, perfect and juicy every time.
I boiled up the fettuccini and put a tiny pot of spinach Alfredo sauce on the stove, tossed a few ravs into the water to sample, delicious. Dinner was some legs, Cesar salad, and fettuccini Alfredo, the fresh semolina pasta stole the show.
Now that we've got some fairly exotic ravs in the freezer it might be time to make a standard batch of Italian sausage-spinach-ricotta cheese ravioli, more like what I grew up on. Was a fun day and I got some good work done, had a few beers. Thanks for lookin' in, stay safe! RAY
Chopped and mixed after a little work with the Wusthof food processor
Mixed up a batch of semolina pasta dough in the KA. 3 cups semolina, 4 eggs, 1tsp salt, 1/4 cup each water and olive oil. It only goes in the KA mixer for about 45 seconds using the paddle, then knead by hand, no pic of the ball. Hook up the pasta roller attachment to the KA and get busy making some sheets
About a teaspoon of mix goes into every ravioli, with practice you don't overfill and pop much
Put on a top sheet and go over it with a rolling pin
Turn upside down and separate
I like to put the ravs on a tray in the freezer as I go so they hold form in a Ziploc bag when done, ended up just short of six dozen.
I had quite a bit of dough left so so after rolling the rest into sheets I changed over to the fettuccini cutter attachment, set up the pasta dryer
Had some yardbird legs set fro the Vortex so hit them with a little of Jeff's Original rub
After 35 minutes using the Vortex with a hunk of hickory wood, perfect and juicy every time.
I boiled up the fettuccini and put a tiny pot of spinach Alfredo sauce on the stove, tossed a few ravs into the water to sample, delicious. Dinner was some legs, Cesar salad, and fettuccini Alfredo, the fresh semolina pasta stole the show.
Now that we've got some fairly exotic ravs in the freezer it might be time to make a standard batch of Italian sausage-spinach-ricotta cheese ravioli, more like what I grew up on. Was a fun day and I got some good work done, had a few beers. Thanks for lookin' in, stay safe! RAY