"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 07-23-2008, 02:17 PM   #1
Assistant Cook
 
Join Date: Jul 2008
Posts: 1
Ravioli tastes a bit "doughy", help?

I have been making homemade ravioli, and it is pretty delicious, but tastes a bit "doughy". I am simply using eggs and flour for the dough, rolling it out, and putting romano, mozerella and parmasan mixed with some egg as the filling. I then cut it up and boil it.
Again, tastes good, but a bit "doughy". Any suggestions? A tastier dough recipe? Cook longer?

__________________

__________________
calid2006 is offline   Reply With Quote
Old 07-23-2008, 02:43 PM   #2
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
i don't make pasta. someone here will be along to tell you.

welcome to dc

babe
__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 07-23-2008, 03:15 PM   #3
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
My only suggestion is to roll out your dough thinner, or cook it a tad longer, mayby just a pinch of salt in the dough
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 07-23-2008, 05:05 PM   #4
Senior Cook
 
Sedagive's Avatar
 
Join Date: Jun 2008
Location: Aliso Viejo, CA
Posts: 171
Quote:
Originally Posted by Dave Hutchins View Post
My only suggestion is to roll out your dough thinner, or cook it a tad longer, mayby just a pinch of salt in the dough
I agree. The dough should be really, really thin. You could also try browning them just a bit in a skillet with a little olive oil after you take them out of the water.

Sedagive
__________________
Sedagive is offline   Reply With Quote
Old 07-23-2008, 05:28 PM   #5
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
I agree, thinner, add alittle salt, and cook alittle longer.
I would chop some parsley into your cheeses, and although the parm is alittle salty, I would add a pinch, along with ground black pepper.
I also sift all my flour when I first bring it home, as I feel it's been sitting so long and becomes somewhat compacted. So 1cup is heavier first bought, then after sifting.
__________________
quicksilver is offline   Reply With Quote
Old 07-23-2008, 08:41 PM   #6
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Roll it thinner before you fill it. Use semolina flour.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 07-24-2008, 08:15 AM   #7
Senior Cook
 
Join Date: Sep 2004
Posts: 262
I wonder if the choice of cheese has something to do

with it. Usually, there is ricotta cheese in the ravioli filling which may lighten the taste.
__________________
Lizannd is offline   Reply With Quote
Old 07-24-2008, 09:38 AM   #8
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Quote:
Originally Posted by Lizannd View Post
with it. Usually, there is ricotta cheese in the ravioli filling which may lighten the taste.
Oh, yeah, I didn't even notice that Liz. But of course you're correct. That would be where I'd add the parsley. Calid, what about that, ricotta?
__________________

__________________
quicksilver is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.