|See what I mean about her shiny exterior?|
|Tasy flour really is very tasty!|
For our family (2A, 3c), I have found that 400g flour, 4 eggs and 2 tsp salt are just enough quantities. We could probably do with slightly more, but as it is still such a time consuming exercise, I like to make just enough ravioli so there's no wastage and then serve garlic bread alongside, and if the 10 year old has made a dessert, then all the better!
This particular day we tried a beef ravioli, as that is what seems to be most popular in our house. We simply mixed up 500g lean minced beef, 1 finely grated onion, some chopped parsely and salt and pepper. A little bit of filling goes such a long way with ravioli, we didn't end up using all of it and froze the remainder for another day.
After rolling the dough to the thinnest setting on the pasta machine, it was then floured liberally on one side and laid floured side down into Raviolamp, (which had also recieved a sprinkling of flour - bakers, not "Tasty"). Tiny teaspoons were added to Raviolamp's crevices and molded into shape. It was a challenge not to put too much in, but the saying "Less is More" is so true, if they are too big they just end up bursting open in the cooking pot.
Instead of brushing the dough with water, I've been using a spray bottle - much easier, better coverage and faster. The second sheet of dough was placed on top and then it was a simple matter of squeezing out all of the airbubbles first, starting from the center and working outwards and then rolling the dough to cut the shapes:
If Raviolamp has been dusted well, the squares will pop out easily. If she hasn't received an adequate flouring, you'll be there for 10 minutes picking all the squares out with a skewer..*sigh*.
When it comes to flour and Raviolamp...More really is better! It can always be dusted off before cooking or freezing. Any stubborn squares can be seperated with a knife or pastry wheel.
We like a simple napoli sauce with our ravioli - just one tin of tomatoes cooked down with some garlic and fresh oregano (and basil, if it's around), from the garden. And plenty of parmesan. Don't skimp on the parmesan!
Raviolamp will be sticking around for a while. She has changed our pasta ways...instead of merely eating it, we are now appreciating it. The only trouble is, I bought Raviolamp with the intention of sending my daughters' off to school with a thermos full of her delicious squares..but there never seems to be any left, they get eaten up so quickly!