Chief Longwind Of The North
Certified/Certifiable
I want to make raviollis that are amazing. Now before I start, I already know how to make my own pasta, and ravioli fillings, and what kind of sauce to use with them. But I want to really go over the top with this. 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 think that because they are very large, the filling should be pre-cooked, to prevent overcooking the pasta while the filling goes from raw to cooked. 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.
Any thoughts or suggestions? Has anyone else tried to make giant raviolli and what were your results?
I might just have to make this for tonight's supper.
Seeeeeeeya; Goodweed of the North
I would think that because they are very large, the filling should be pre-cooked, to prevent overcooking the pasta while the filling goes from raw to cooked. 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.
Any thoughts or suggestions? Has anyone else tried to make giant raviolli and what were your results?
I might just have to make this for tonight's supper.
Seeeeeeeya; Goodweed of the North