Sunday, June 19, 2005



Made ravioli from scratch yesterday. Prosciutto, fresh mozzarella, parmesan, basil, and sun-dried tomatoes. Good stuff - not quite right, but not bad, either. Basically, the first time I made these, ages ago, I rolled out the dough to the thinnest setting on the pasta machine. This time, I went to the second-thinnest. That proved to be less desireable than the thinnest setting, alas. Slightly too thick, which made them somewhat chewy. The stuffing was pretty good, and after a quick pan-fry in butter, with a couple cherry tomatoes and some julienned basil, and some olive oil, all was well. We ended up making a crapload of them - probably double what we actually needed, which was good.

Also, I realized I really don't have a clue how to get the dough hook properly working a dough - maybe I tried to make too much dough in one go yesterday, but the hook basically got balled up with dough, then the dough (as far as I can tell) just went round and round on the hook, without getting kneaded at all. After all the flour was incorporated in the mixer, I kneaded the rest by hand. Ended up taking about 15 minutes, but was a pain in the butt.

Other'n that, no real complaints. Oh - one more - the dough recipe from the Naked Chef had two options - regular, or quick - I chose "quick" but next time, I'm going for the regular - the quick dough tasted a touch too eggy.


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