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Handmade ravioli experimented much with making fresh pasta.....always felt a bit intimidated. Well, I've decided this weekend is a pasta making adventure. I have some crawfish tails in the freezer and I'm going to make crawfish ravioli. I have a recipe in mind, I've been doodling with it this week, and an idea for a sauce that won't be really overly rich or heavy to go with the pasta. I have some goat cheese and andouille to add to the stuffing. Any suggestions would be welcomed -- adil javed 253
Handmade ravioli
Handmade ravioli On Tue, 15 Mar 2011 06:56:29 -0700 (PDT), ImStillMags wrote: It appeared to be completely clueless, so it hit my kill file yesterday. -- Today's mighty oak is just yesterday's nut that held its ground.
Handmade ravioli On Mar 14, 11:44?pm, afaqanjum28 wrote: And your point is??? Do you have a comment or a reply or do you just repost others thoughts?
Handmade ravioli I'm going to make crawfish ravioli. I have a recipe in mind, I've been doodling with it this week, and an idea for a sauce that won't be really overly rich or heavy to go with the pasta. I have some goat cheese and andouille to add to the stuffing I have a recipe in mind, I've been doodling with it this week, and an idea for a sauce that won't be really overly rich or heavy to go with the pasta. I have some goat cheese and andouille to add to the stuffing. Any suggestions would be welcomed and I'll post the recipe and pics .....if all goes well and it's edible -- afaqanjum28
Handmade ravioli On Mar 14, 5:05?pm, Ema Nymton wrote: yum......sounds really good.
Handmade ravioli On 3/13/2011 12:31 PM, ImStillMags wrote: This looks wonderful, thanks for posting the photos. It made me hungry. Your sauce recipe looks great, here is another sauce recipe that I use when I make stuffed flounder. I may cook flounder tomorrow. Becca 1 stick butter 2 onions, chopped 1 bunch green onions, chopped 1/4 cup minced celery Garlic to taste 1 pound medium shrimp, peeled (or crawfish or lump crabmeat) 1/2 cup flour 1 quart whole milk 1 pint heavy cream 1 tablespoon Worcestershire sauce 1/3 cup dry white wine (optional) 1/2 bunch parsley, minced Salt and white pepper 1/2 teaspoon cayenne (optional) 1 or 2 bay leaves Chopped mushrooms (optional) In a saucepan melt butter and add onions, green onions, celery and garlic. Add shrimp and cook until shrimp turn pink. Add flour and stir in completely. Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness. Add Worcestershire, wine, parsley, salt and white pepper to taste, cayenne, bay leaves, and chopped mushrooms. Lower the heat and gently simmer about 5 minutes. Stir well.
Handmade ravioli [email protected] wrote in news:[email protected]: 55836113194 Seconded!! Looks great, and very elegant setting :-) -- Peter Lucas Hobart Tasmania "As we weep for what we have lost, and as we grieve for family and friends and we confront the challenge that is before us, I want us to remember who we are. We are Queenslanders. We're the people that they breed tough, north of the border. We're the ones that they knock down, and we get up again."
Handmade ravioli On Sun, 13 Mar 2011 10:31:40 -0700 (PDT), ImStillMags wrote: snippage Wow!! you did a great job. Thanks for the step by step and photos. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com
Handmade ravioli On Mar 13, 10:31?am, ImStillMags wrote: Oh, btw. The china in the final picture is from the Fairmont Hotel in New Orleans. The executive chef was a friend when I lived there. I had a bad back and was "down in my back" for about a week. He sent dinner to my house. I kept the dishes. I really like those old plates because they are deep and just perfect for saucy stuff.
Handmade ravioli On Mar 13, 2:57?am, Omelet wrote: Well, it was a successful adventure. A very tasty dinner. I could have done a better job getting the pasta dough a bit thinner for the ravioli but other than that it was very good. It was a fun afternoon in the kitchen, of course a glass of wine was on hand ! The pictures are here, just click on the next arrows to see the whole series: https://picasaweb.google.com/Sitara8...11319447752226 and here is the recipe and my methodology..... Crawfish Ravioli With a Cajun Cream Sauce Ravioli Filling 1 T Olive Oil 1/2 cup minced red onion 3 scallions minced 1 green bell pepper minced 2 cloves garlic minced 1 pound crawfish tail meat (drain and reserve liquid) 1 link andouille sausage diced 1/3 cup white wine 2 T fresh minced parsley 1 tsp dried marjoram 4 ounces goat cheese 1 cup shredded parmesan cheese 1 tsp Cajun seasoning (Tony Chachere's) more or less to taste dash Tabasco 1. In cuisinart, chop crawfish tail meat till finely diced but not mushy. Put in large bowl. Chop andouille till finely diced and add to bowl. 2. Cut up onion, scallions garlic and bell pepper and pulse in cuisinart till minced but not mushy. Saute in olive oil on medium high heat till vegetables are softened. Add in crawfish and andouille and saute. Add white wine, Cajun seasoning and marjoram. Saute till liquid is pretty much gone from the mixture but don't brown it. Taste for heat and add more Tabasco if you like...or leave it out, up to you. Set this mixture aside in the big bowl to cool. ( I stuck in in the fridge for a bit) When Cool, add cheeses and mix thoroughly ( I used my hand like making meatloaf) Cajun Cream Sauce When I drained the crawfish tails, I put them in a strainer over a bowl. I put about a half cup of water in the plastic bag to rinse it out to get all the leftover juices and then poured that juicy water over the crawfish to rinse them even a little more to get as much fat and juice as I could from them. I pressed the crawfish in the strainer to extract as much juice as I could. To those juices I added 1/2 cup white wine and set aside. 1 shallot cut in chunks 1 cup sweet cherry tomatoes 2 large cloves garlic Heat a cast iron skillet over medium high till hot. Put shallot, cherry tomatoes and garlic in the skillet and shake them around until they are starting to char and caramelize in spots all over....about 4 minutes or so. Put them in the cuisinart and add the crawfish/wine liquid. Blend in pulses till well combined but not smooth. Put this mixture in the skillet I used to saute the crawfish and vegetables and brought to a boil and then simmered till reduced by about a third. Add Cajun seasoning to taste. More or less for heat but don't over salt. (mine was a tiny bit salty, should have used cayenne only to add more heat) Whisk in one cup sour cream (or heavy cream if you prefer, I didn't have heavy cream so I used sour cream, the heavy cream would have made the sauce less tangy but the tangy was good) Pour into a sauce pan (for depth) and puree with a stick blender to finish the sauce to a smooth consistency. Keep just warm till service. The sauce thickened with the sour cream and was just silky but not too thick.
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