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Old 09-23-2007, 02:39 AM   #11
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One is a Raviolo!

I would only brush the edges of the dough to help seal it.

I've seen open faced giant ravioli served singly in a soup dish. can be extremely impressive.
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Old 09-23-2007, 12:14 PM   #12
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Getting back to your original goal/query

... My idea is to use a pie-iron to make giant raviolli, where one raviloi is a meal. But I'm worried about the techniqe for joining the pasta sides together in such a way so they don't come apart while cooking the thing. And what method should I use... I would also think the pasta should be thicker, to hold the filling without breaking. And finally, I would think that the pasta needs to be brushed with egg-wash before it is filled and formed, to help it retain its integrity. Maybe I should bake the ravili before boiling, again to help maintain structural integrity...

As I understood it, you want to make ONE large meal size ravioli using a pie iron. Since I have not tried dough in a pie iron, I suggested a calzone, Pazone baking method to accomodate a thicker dough/hold all the filling for ONE large ravioli. I would not bake the ravioli and then boil. Noticed some of the replys addressed how to make ravioli - don't bake, don't use a pizza cutter, how to seal. That depends on the dough (encasing), size and amount of filling you add.

In keeping with your original idea - ONE large meal-size ravioli, I would go with a Pazole (or calzone). A Pazole was advertised by Pizza Hut (it's not a ravioli, but it is dough with a large amount of filling). Tried to get a pic, but don't see it on their site. Basically, it looks like half a pizza folded over the fillings. I wanted to experiment myself making a Pazole at home, and this is an idea I'm toying with...

Prepare your dough, on the thicker side, as you would for a pizza dough. Lay it out in a circle and place your filling(s) on half of the dough. Fold the other half of the dough over the filling, crimp the dough to seal. I might poke some holes in the top with tines of a fork to allow steam? to escape. Brush or not with a wash - still working on that one. Then place on a baking sheet or pizza stone and bake. Voila - One large dough encased ravioli/calzone/half a pizza - or whatever you want to call it. Boiling one huge meal sized-ravioli will probably break apart, no matter how you seal it.

Back to the pie iron - perhaps dough or over stuffed dough will work in a pie iron - not sure. It might squish when you fold it over.

We all use different cooking methods - it's what you want to achieve as a final result, & based on personal cooking experience, that makes the recipe work.

ETA: I would precook the fillings & drain, except for cheese, so the dough does not get soggy.
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Old 09-23-2007, 04:27 PM   #13
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Here's a pic of a lobster raviolo that I did awhile back.

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Old 09-23-2007, 04:37 PM   #14
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well I did it and it came out grand. I've got pictures but need to find that darned USB cable for my camera before I can show you. Here's how I did it.

I made a sauce consisting of 1/2 lb. ground beef, to which I added 8 oz. chopped cremini mushrooms. I cooked this until the mushrooms were tender and the chunks fo ground beef were cooked through. Then I added one 6 oz. can of tomato sauce and 1 small can of tomato paste. I seasoned it with oregano, basil, thyme, and rosemary. I then added garlic and onion and let it cook for about 20 minutes. I tasted and had to add more thyme and rosemary. I then added 1/4 lb. each of grated medium cheddar and jack cheese, along with 1/2 cup freshley grated romano. I stirred it all together until the cheese was completely combined with the sauce. I let it all cool.

While the filling was cooling, I made the fresh pasta dough and divided it into four equal portions. It was then rolled to the thickness of pie-crust. I brushed EVOO onto the inside surface of the pit irons and placed one sheet of dough. Egg-wash was brushed all over the dough. I heaped a generous helping of the filling into the dough, pressing it into the hollow to remove as mush air as possible. I then brushed a second sheet with egg-was and placed it over the filling and bottome crust. I then squeezed out as much air as possible and closed the pie iron. I palced the iron over the gas flame of my cooktop and baked for two minutes per side, enough to set the egg without cooking the dough. I poured 1/2 of the remaining sauce into a 10" fry pan and sucessfully removed the ravioli to the pan. I followed the same cooking technique with the 2nd ravioli. I mixed a 1/4 cup of water to the remaining sauce and poured all of it over the raviolies. I covered and simmered all over very low heat for thirty minutes, letting the mosture from the sauce cook the raviolies. They came out perfect. Each ravioli measured about 4 inches squarec and about an inch thick. My wife loved hers but could only consume half of it. I ate all of mine. This recipe was an unqualified success.

By using the sauce to cook the pasta, I avoided having to move it around, or having it over-cooked and falling apart in the water. I will make this dish again, maybe changing the filling. There are all kinds of possibilities with this technique.

Thanks for all the tips and suggestions.

Seeeeeeeeya; Goodweed of the North
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Old 09-23-2007, 05:46 PM   #15
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Here's the pictures:
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Name:	DC_Big Ravioli5.jpg
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ID:	3026  

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Old 09-23-2007, 05:54 PM   #16
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Nice job GW. Good to see that at least one person on here is trying new things and expanding their culinary repetoire.
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Old 09-23-2007, 06:06 PM   #17
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Very impressive GW! Great work.
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Old 09-23-2007, 06:14 PM   #18
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Great job, G'weed. Looks delicious. I also like your Corningware dishes.
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Old 09-23-2007, 09:50 PM   #19
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Way to go, GoodWeed!
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Old 09-23-2007, 09:58 PM   #20
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Ditto! Looks Delish!!!
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