It had been some time since I'd made a batch of ravioli so when I ran across a decent deal at my local Kroger I picked up a half dozen small lobsters and steamed them up.
I always have a nice supply of jumbo shrimp in the kitchen freezer, 15 to the pound, boiled up 18, for a 50-50mix of a pound each
After a few minutes with the Wusthof food processor, then mixed into eight ounces of ricotta cheese
With the filling done and in a ice chest (broken fridge, supply chain issue, could be forever) it was on to making the dough. A 50-50 mix of semolina, and Caputo's 00 flour, 250 grams each and five large eggs. Five minutes in the KA with the dough hook, easy peasy.
The dough took a little water, then a little flour, after a final kneading got to where I wrapped it for a one hour rest next to the new pasta roller
Having zero experience with the new roller, and the same amount of patience, I went back to old reliable, the KA
I go with the old fashioned steel form tray and a rolling pin
About a teaspoon of the filling mix in each slot
Cover that with another sheet of pasta dough, go over it with the rolling pin. No picture, can't use a rolling pin and camera simultaneously, I'll have to work on that. Made it thru seven dozen ravioli, freeze them on a tray for a few hours so they hold form. Time for a beer and a half hour in my massage chair, too much standing time.
Dinner was simple and delicious, shrimpy/lobster ravioli in a alfredo sauce with parm and some sauteed zukes and onion
I used to make these from Dungeness crab when we lived in CA and I had an ocean going boat. There's no ocean near the desert, and no crab season anymore anyway, so this is a pretty good way to go for a special treat. Thanks for lookin' in, y'all stay safe out there. RAY
I always have a nice supply of jumbo shrimp in the kitchen freezer, 15 to the pound, boiled up 18, for a 50-50mix of a pound each
After a few minutes with the Wusthof food processor, then mixed into eight ounces of ricotta cheese
With the filling done and in a ice chest (broken fridge, supply chain issue, could be forever) it was on to making the dough. A 50-50 mix of semolina, and Caputo's 00 flour, 250 grams each and five large eggs. Five minutes in the KA with the dough hook, easy peasy.
The dough took a little water, then a little flour, after a final kneading got to where I wrapped it for a one hour rest next to the new pasta roller
Having zero experience with the new roller, and the same amount of patience, I went back to old reliable, the KA
I go with the old fashioned steel form tray and a rolling pin
About a teaspoon of the filling mix in each slot
Cover that with another sheet of pasta dough, go over it with the rolling pin. No picture, can't use a rolling pin and camera simultaneously, I'll have to work on that. Made it thru seven dozen ravioli, freeze them on a tray for a few hours so they hold form. Time for a beer and a half hour in my massage chair, too much standing time.
Dinner was simple and delicious, shrimpy/lobster ravioli in a alfredo sauce with parm and some sauteed zukes and onion
I used to make these from Dungeness crab when we lived in CA and I had an ocean going boat. There's no ocean near the desert, and no crab season anymore anyway, so this is a pretty good way to go for a special treat. Thanks for lookin' in, y'all stay safe out there. RAY
