Food Fare: Reader's Mail




Food Fare: Ravioli in the KitchenFrom Louise Leck, re: ravioli dough, Ravioli in the Kitchen

I read your account of making ravioli from scratch [Ravioli in the Kitchen]. I learned from my Mom at a young age that when she was making ravioli, anything could get blamed on me. I steered clear until I was nominated and promoted to ravioli maker of the family. Now, I've got it down to like 4-5 hours, but I make the stuffing the night before, refrigerate, the let it come back up to room temperature as I am waiting for the pasta to rest.


If you don't already, use rice flour to roll out the dough. It is lighter and is easier to work with. You can find it in the Asian sections of the supermarket or specialty markets. It's in a white box about the same size as a box of brown sugar. Usually one box is enough for a batch, but buy two if you have never used it and see how far it goes.


Your recipe is similar to mine and I make them for the holidays each year. I roll out the pasta and use a "ravioli rolling pin" to shape them. Then I cut them up with a crimping cutter. I freeze them. Usually my husband won't let me forget that they are in the freezer.


I'm dreaming up new and unusual recipes for ravioli stuffing.


[Reply]: Thanks for writing. I'm glad you enjoyed the article. Ravioli are hard to make but the end result is worth it. Also, thank you for the tip about the rice flour. I will definitely give it a try. Please let me know your ideas for stuffing, and I can add them to the site (with credit to you, of course).



Food Fare: Ravioli in the KitchenFrom Bev, re: Ravioli in the Kitchen

Can you tell if your recipe is light dough? My mom made the best ravioli, but she passed away and she never wrote anything down. Please can you tell me if they are light dough also? Thanks so much.


[Reply]: I'm not sure what you mean by "light" dough. The recipe for the pasta dough is a pretty basic one, but with the oil I don't think it would be considered low-calorie or "light." The pasta dough recipe is a variation on one I got from my ex-mother-in-law (who was Italian), and is the standard pasta dough. She never wrote anything down, either, so I had to wing it and then develop it myself. It comes out very well - after the first few attempts it gets easier. I'm so sorry to hear about your mother. Thank you for writing and let me know if I can help further.



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