RECIPE: REC: Green Sage Ravioli. I forgot how good this is! This is a combination of

RECIPE:
Randi and Marg, I never got the hang of the ravioli mold, though the one pictured seems more

sophisticated than the one I donated to Goodwill.

You need a pasta roller either way. I have an Atlas but only 2 hands. The Atlas requires 3. (How do real Italians manage it, needing their hands to talk with?) I love my motoized KitcenAid attachments, which cut the time in half.

My ravioli are chunky, lopsided, a bit wrinkled, and off-square, not unlike myself. At least everyone knows they're homemade, LOL

 
those molds work great. it's a frame and you lay your sheet of pasta

on top. take the piece with the indentations and lay that over and press and lift. you are left with them divided and indented for filling. after filling, lay another sheet on top and then press the little rolling pin over to seal and cut. they come out perfect..... most of the time smileys/smile.gif

I have the Atlas but I have a motor for it. it's the only way if you are alone in the kitchen. not to mention I got blisters cranking out about 100 ravioli one time.

the Italians do it by having large families. holidays at Anthony's were wonderful and there were 3 generations in the kitchen cooking together. oh those meals!

for me, I have my kitchen "angels" who love cooking with me and learning new stuff. ya gotta get a few of those smileys/smile.gif

 
Actually, a gallon is EIGHT pounds. But duck fat isn't that bad as fats go...

The folks in the southwest of France live on it and are quite healthy, like their olive oil-based neighbors in the southeast! You'll go through your gallon with a clean bill of health.

Sooooo, any takers?

 
you sound more and more desperate with each post. who knew that duck fat would

be so hard to give away? LOL

I have lots of rosemary to ship off to the first 3 takers. should arrive still nice and fresh and can be used immediately, some frozen and some dried.

anyone?

 
Mine just doesn't work that great. I can't figure out where it plugs in. My pasta roller is an

Imperia. Never been used. Not a cheap thing but it just sits there doing nothing.

 
which motor do you have? if it's the same as mine I'll xerox the instructions and send them off to

you.

I've been thrilled with mine. it just makes it so easy.

 
I've experimented with eggwash, egg white, water and

(I'm ashamed to admit, but consider me resourceful) licked fingers, and water works fine, even though many recipes don't call for anything. I think the secret is in pressing the two layers together, and I mean really PRESSING, not just patting. Don't be afraid of tearing the pasta. You want to make the joined part essentially one layer of pasta. I press the join with my fingers, I pick up the ravioli and press the edges together again, I put them back on the board and push down HARD because I'm terrified they'll come apart while I have ten dinner guests waiting. And it works (even with spit!).

 
Well we must have different spit. I have pressed like crazy, used a fork to crimp, then another

thing to crimp and seal.

I am going to scout around to see if there's a pasta shop that make the ravioli sheets rather than lasagne.

Thanks for the encouragement anyway. (Do your guests know about your homemade glue?)

 
No the motor was supposed to be for the ravioli mold. I think that's why it isn't working.

Couldn't be my fault. Actually, I got ticked off with those plates and decided to cut it myself.

H doesn't eat pasta much, so I have not spent a great deal of energy on this. He does love the squash ravioli though.

 
I've seen those and couldn't figure out how they could stuff and cut the

ravioli without the filling getting all over the edges. I doubt you could ever properly seal the ravioli once there's filling on the seams.

 
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