BarCampCHS Session 2(ish) How to Make Ravioli

Presenter: Stephanie Coccaro

There is a section for the hecklers over to the right hand side of the room.  Homemade ravioli is NOT thrown at the hecklers.  It’s too damn much work to make to waste on hecklers.

-We’re actually boiling ravioli.  When dried pasta is cooked, it floats to the top of the boiling water

Stuffed pasta – ravioli is a form of stuffed pasta

Seen first in 14th century in Venice.  It was similar to what we have now.  It was cheese, egg based dough, with sweet and strong spices.  Comes from the word “rapa” that means “turnip”

Sicilian ravioli are older than others.

Walk of shame: Chef Boyardee Ravioli.  Ewww.  It tastes like the can, honest!  The frozen bags are all meals for two.

She mass produces stuffed pasta, about 100-110 per batch.  More than enough for 4-6 people.  The frozen bags are 20-30 ravioli

You can put a lot of stuff into the pasta–cheese, meat (only put cooked meat in the ravioli), fish, veg (braise or boil, be sure to drain excess water), small children.  You know, to taste.  Interesting ideas: squash!

Dough recipe [blurry pics coming later]

You do need a stand mixer

That’s a hot ravioli you have there, Jared.  (You had to be there.)

Tips:
-keep the dough wrapped as you work.
-Your stand mixer has a flat attachment.  Put in your dough.  Fold it into a rectangle, send in again.  Make it look like a rectangle each time you pass it through
-You can pull off the little tails that form as it goes through the mixer
-Flour your rectangle before the last two times on setting 1.
-Turn the attachment to 2.  3-4 times.
-Turn it to 3.  Repeat. reflour when it wears off.
-Turn it to 4. Repeat 3-4 times.
-She usually only goes to 4.  Thinner is bad because it falls apart.
-Get a pastry wheel & cut the rectangle lengthways.
-Put filling on strip.  Go easy on it if you’ve gone thinner.  Cover with another strip of dough
-Use wheel to cut the pieces apart.  She cuts just along the edge to leave room to crimp
-Use a fork to crimp

Ricotta 1 egg 3/4 cup grated parm regiano, 1/2 cup shredded mozzarella, 1/2 cup diced flat leaf parsley. 

Let the pasta dry on cookie dring racks in 4-5 hours.

You can also make your own ricotta cheese.  [pic to follow]  Takes about 1 hour.  She buys semolina flour in bulk from Amazon

You can use this dough for other types of pasta.  As Stephanie says, “I have a LOT of semolina.”

After it’s dried, you can freeze it, but not longterm.  Put waxed paper between the pockets to keep it from breaking.

You can bake it, but she doesn’t really do that too often.

You can cook it before it’s dried–it just is done very quickly, 3-5 minutes.

And now we cook the fresh ravioli.

Too bad you can’t eat it.  This is really good stuff!!

And it helps to have an Amazon Prime account for all the cooking toys you’ll want to play with to make pasta. :-)

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