For Christmas my daughter gave me a pasta maker, hand cranked.

Last weekend I had ravioli in a restaurant as an entree ($14). It
consisted of one large ravioli shape, filled with seafood, in a tasty
sauce. Delicious but I wanted more.

What I loved about it was the glutinous taste, rather like Chinese
boiled wontons. I love that gluey texture.

Does anyone have a recipe for homemade ravioli, and a nice sauce to go
with it? I don't want root vege recipes, eg pumpkin or squash.

Kathy-in-NZ wrote:
> For Christmas my daughter gave me a pasta maker, hand cranked.
>
> Last weekend I had ravioli in a restaurant as an entree ($14). It
> consisted of one large ravioli shape, filled with seafood, in a tasty
> sauce. Delicious but I wanted more.
>
> What I loved about it was the glutinous taste, rather like Chinese
> boiled wontons. I love that gluey texture.
>
> Does anyone have a recipe for homemade ravioli, and a nice sauce to go
> with it? I don't want root vege recipes, eg pumpkin or squash.
>
What you had is called raviolone, or big ravioli-- meaning that you can
make them another size if that suits you better. It probably was so
that a good bit of filling could be used as compared to the pasta.

There are so many possible fillings that Google must be stuffed with
them. For a lot of recipes in English, try www.about.com Italian food.
Every Italian housewife and cook I know has versions that are unique.
My two favorites are stinging nettle and agnolotti which have a nutmeggy
meat filling. I don't have a fixed recipe for either, but alter it
according to what's in the fridge.

Search terms would include: stuffed pasta, pasta ripiena, ravioli,
agnolotti, capelletti, tortellini, tortelloni, and you'll probably luck
into some regional versions, too.

Sauces are as you like it. Agnolotti is with ragù in the winter, but
lighter sauces in warm weather, same for any of them, really, but just
butter and sage leaves is pretty darned good with most stuffed pasta.

--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

Kathy-in-NZ wrote:

> Last weekend I had ravioli in a restaurant as an entree ($14). It
> consisted of one large ravioli shape,

Raviolo. That is the word you want to use. Ravioli is plural (lol, I
had to fight the urge to type pleural) and Raviolo is singular.

You're welcome

Giusi wrote:

> What you had is called raviolone, or big ravioli-- meaning that you can
> make them another size if that suits you better.

Ah, the large single =Raviolone. I know the word raviolo, but that is
more indicative of a single smaller one? Correct me if I'm wrong..?

On Wed, 25 Apr 2007 06:42:22 -0500, Steve Wertz
> wrote:

>On 24 Apr 2007 22:48:15 -0700, Kathy-in-NZ wrote:
>
>> What I loved about it was the glutinous taste, rather like Chinese
>> boiled wontons. I love that gluey texture.
>>
>> Does anyone have a recipe for homemade ravioli...
>
>Practically any filling can be put inside Chinese wonton wrappers
>and sauteed or simmered, just like a Chinese wonton (which is
>simply ravioli with a different filling).
>
But she has a pasta maker and wants to use it!

http://tinyurl.com/23jjzf



--
See return address to reply by email

Goomba38 wrote:
> Giusi wrote:
>
>> What you had is called raviolone, or big ravioli-- meaning that you
>> can make them another size if that suits you better.
>
> Ah, the large single =Raviolone. I know the word raviolo, but that is
> more indicative of a single smaller one? Correct me if I'm wrong..?



Who eats one if they're small? LOL Even I can eat 10, but then that's
it for me! I never make it to the rest of the meal.

--
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Giusi said...

> Goomba38 wrote:
>> Giusi wrote:
>>
>>> What you had is called raviolone, or big ravioli-- meaning that you
>>> can make them another size if that suits you better.
>>
>> Ah, the large single =Raviolone. I know the word raviolo, but that is
>> more indicative of a single smaller one? Correct me if I'm wrong..?
>
>
>
> Who eats one if they're small? LOL Even I can eat 10, but then that's
> it for me! I never make it to the rest of the meal.


We need to have a ravioli "throwdown the hatch" contest!

Lobster OR plain ol' cheese???

Andy
Takin' off the belt!!!

Andy wrote:
> Giusi said...

>> Who eats one if they're small? LOL Even I can eat 10, but then that's
>> it for me! I never make it to the rest of the meal.
>
>
> We need to have a ravioli "throwdown the hatch" contest!
>
> Lobster OR plain ol' cheese???
>
> Andy
> Takin' off the belt!!!


You win, I assure you. Besides, I can't afford lobster here.

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Giusi > wrote:


> What you had is called raviolone, or big ravioli-- meaning that you can
> make them another size if that suits you better. It probably was so
> that a good bit of filling could be used as compared to the pasta.

I'm so ashamed. I prefer canned Chef Boyardee mini ravioli to their
regular ravioli. I grew up with Chef Boyardee and like it better than
any other ravioli I've ever tasted. My wife strongly differs, and I'm
embarrassed by my preference. You'd be embarrassed for me too if you
ever tasted it.
They used to make pizza fixings in a box. I liked that too.

leo

--
<http://web0.greatbasin.net/~leo/>

Leonard Blaisdell wrote:
> In article >,
> Giusi > wrote:
>
>
>> What you had is called raviolone, or big ravioli-- meaning that you can
>> make them another size if that suits you better. It probably was so
>> that a good bit of filling could be used as compared to the pasta.
>
> I'm so ashamed. I prefer canned Chef Boyardee mini ravioli to their
> regular ravioli. I grew up with Chef Boyardee and like it better than
> any other ravioli I've ever tasted. My wife strongly differs, and I'm
> embarrassed by my preference. You'd be embarrassed for me too if you
> ever tasted it.
> They used to make pizza fixings in a box. I liked that too.
>
> leo
>


I have had those as a child. They are terrifically sweet. How about if
you eat real ones and once in a while have the nostalgic Boyardee taste
like even sane adults once in a while have a Whoopie Pie or a Hostess
Twinkie?

Ravioli have a life far wider than a bit of meat filling and sugary
tomato sauce! The simplest cheese ones served with a knob of butter and
over a few fresh sage leaves is a good start.

--
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On Wed, 25 Apr 2007 21:49:13 -0700, Leonard Blaisdell
> magnanimously proffered:

>In article >,
> Giusi > wrote:
>
>
>> What you had is called raviolone, or big ravioli-- meaning that you can
>> make them another size if that suits you better. It probably was so
>> that a good bit of filling could be used as compared to the pasta.
>
>I'm so ashamed. I prefer canned Chef Boyardee mini ravioli to their
>regular ravioli. I grew up with Chef Boyardee and like it better than
>any other ravioli I've ever tasted. My wife strongly differs, and I'm
>embarrassed by my preference. You'd be embarrassed for me too if you
>ever tasted it.
>They used to make pizza fixings in a box. I liked that too.
>
>leo

Don't be ashamed or embarrassed ... or I will have to join you. One of
my favourite concoctions when I was a young teen surfer (as opposed to
an old tired surfer) was to combine one large can of each of the
following: Chef Boyardee Spaghetti and Meatballs, Chef Boyardee
ravioli and Campbells Baked Beans and cook them in a large saucepan.

After a hard day out in the water, I could proudly serve that to
myself and any of my mates ... washed down, of course, with a half
gallon of Red Mountain Burgundy, or, if we were flush, Gallo. Desert,
of course, was donuts.

At that point in my life, I was not only considered to be a
"conasewer" but because I could actually cook something on a stove and
combine ingredients, a top chef to boot. There were never any
leftovers.

On Apr 26, 2:14 am, sf wrote:
> On Wed, 25 Apr 2007 06:42:22 -0500, Steve Wertz
>
> > wrote:
> >On 24 Apr 2007 22:48:15 -0700, Kathy-in-NZ wrote:
>
> >> What I loved about it was the glutinous taste, rather like Chinese
> >> boiled wontons. I love that gluey texture.
>
> >> Does anyone have a recipe for homemade ravioli...
>
> >Practically any filling can be put inside Chinese wonton wrappers
> >and sauteed or simmered, just like a Chinese wonton (which is
> >simply ravioli with a different filling).
>
> But she has a pasta maker and wants to use it!
>
> http://tinyurl.com/23jjzf
>
> --
> See return address to reply by email

Thanks for that website. It looks very interesting, and yes, you are
right. I want to make the ravioli myself, using the pasta maker, even
though I suspect I would love the Chinese wonton wrapper pasta more!

But I will experiment this weekend with homemade pasta ravioli, and
later with wonton wrapper ravioli.

Thanks for your help

Goomba38 wrote:

>> What you had is called raviolone, or big ravioli-- meaning that you
>> can make them another size if that suits you better.

> Ah, the large single =Raviolone. I know the word raviolo, but that is
> more indicative of a single smaller one? Correct me if I'm wrong..?

Raviolo: tha standard one.
Raviolone: a big one.
Raviolino: a small one.
The first two are often used, while I still have to see the third.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Goomba38 wrote:
>
>>> What you had is called raviolone, or big ravioli-- meaning that you
>>> can make them another size if that suits you better.
>
>> Ah, the large single =Raviolone. I know the word raviolo, but that is
>> more indicative of a single smaller one? Correct me if I'm wrong..?
>
> Raviolo: tha standard one.
> Raviolone: a big one.
> Raviolino: a small one.
> The first two are often used, while I still have to see the third.

I once had raviolini fritti on cocktail sticks.

--
Posted via a free Usenet account from http://www.teranews.com

On Apr 25, 12:48 am, Kathy-in-NZ > wrote:
> For Christmas my daughter gave me a pasta maker, hand cranked.
>
> Last weekend I had ravioli in a restaurant as an entree ($14). It
> consisted of one large ravioli shape, filled with seafood, in a tasty
> sauce. Delicious but I wanted more.
>
> What I loved about it was the glutinous taste, rather like Chinese
> boiled wontons. I love that gluey texture.
>
> Does anyone have a recipe for homemade ravioli, and a nice sauce to go
> with it? I don't want root vege recipes, eg pumpkin or squash.

The filling of most good raviolis around here is beef+veal+spinach.
Start with extremely lean beef (like trimmed round steak), some lean
veal, and fresh or frozen spinach. I've seen it done with nothing
else other than a bit of salt and a tiny bit of white or black
pepper. The meat gets pulverized in the Cuisinart, then the spinach
is added and processed a bit more. It is not pre-browned. After
sealing the ravs with egg, they are boiled in salted water, then
simmered in marinara sauce. Here, it is nearly always served with
grated Parmesan.

Here are toasted ravioli recipes:
http://www.foodnetwork.com/food/reci..._19115,00.html
http://www.midwestliving.com/recipe/...cipeId=R064476

Another thing you might be interested in is crab rangoon. It is made
from cream cheese, a tiny bit of shredded crab, salt, and (optional)
MSG. The filling really is about 99% cream cheese. Seal into wonton
wrappers with egg, and fry in hot peanut oil.

--Bryan

On Apr 25, 11:49 pm, Leonard Blaisdell > wrote:
> In article >,
>
> Giusi > wrote:
> > What you had is called raviolone, or big ravioli-- meaning that you can
> > make them another size if that suits you better. It probably was so
> > that a good bit of filling could be used as compared to the pasta.
>
> I'm so ashamed. I prefer canned Chef Boyardee mini ravioli to their
> regular ravioli. I grew up with Chef Boyardee and like it better than
> any other ravioli I've ever tasted. My wife strongly differs, and I'm
> embarrassed by my preference. You'd be embarrassed for me too if you
> ever tasted it.

I would not taste it.

> They used to make pizza fixings in a box. I liked that too.

Admitting that is the culinary equivalent of confessing that you
occasionally have intercourse with your next-door neighbor's golden
retriever.
>
> leo
>
--Bryan

Food Snob wrote:
> On Apr 25, 12:48 am, Kathy-in-NZ > wrote:
>> For Christmas my daughter gave me a pasta maker, hand cranked.
>>
>> Last weekend I had ravioli in a restaurant as an entree ($14). It
>> consisted of one large ravioli shape, filled with seafood, in a tasty
>> sauce. Delicious but I wanted more.
>>
>> What I loved about it was the glutinous taste, rather like Chinese
>> boiled wontons. I love that gluey texture.
>>
>> Does anyone have a recipe for homemade ravioli, and a nice sauce to go
>> with it? I don't want root vege recipes, eg pumpkin or squash.
>
> The filling of most good raviolis around here is beef+veal+spinach.
> Start with extremely lean beef (like trimmed round steak), some lean
> veal, and fresh or frozen spinach. I've seen it done with nothing
> else other than a bit of salt and a tiny bit of white or black
> pepper. The meat gets pulverized in the Cuisinart, then the spinach
> is added and processed a bit more. It is not pre-browned. After
> sealing the ravs with egg, they are boiled in salted water, then
> simmered in marinara sauce. Here, it is nearly always served with
> grated Parmesan.


Do you think turkey would substitute OK for the veal?

Bob