Home made ravioli for the pasta course tonight.. Served with a butter
- garlic sauce with some parsley and basil instead of the sage.

Potato, Leek, and Bacon Ravioli

Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
slightly with chicken broth.
12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese


Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is
not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the
ingredients.

On 5 Mar, 04:01, Ed Pawlowski > wrote:
> Home made ravioli for the pasta course tonight.. Served with a butter
> - garlic sauce with some parsley and basil instead of the sage.
>
> Potato, Leek, and Bacon Ravioli
>
> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
> slightly with chicken broth.
> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
> 2 tablespoons olive oil
> 5 ounces bacon, coarsely chopped
> 2 medium leeks, finely chopped (about 1-1/2 cups)
> Salt and pepper
> 1/2 cup grated Parmesan cheese
>
> Peel and cube the potatoes.
> Cook in boiling water until cooked through.
> Drain and mash the potatoes with a fork.
> Set aside.
>
> Heat the oil and bacon in a skillet over medium heat.
> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
> not crisp.
> Add the leeks and cook another 3 minutes until the leeks are wilted.
> Add the bacon and leek mixture to the potatoes.
> Season with salt and pepper
> Add the grated Parmesan cheese and stir to combine all the
> ingredients.

Excuse me Edgar, is this recipe the filling of ravioli ? I don't
understand.

On Mon, 5 Mar 2012 08:36:26 -0800 (PST), Pandora >
wrote:

>On 5 Mar, 04:01, Ed Pawlowski > wrote:
>> Home made ravioli for the pasta course tonight.. Served with a butter
>> - garlic sauce with some parsley and basil instead of the sage.
>>
>> Potato, Leek, and Bacon Ravioli
>>
>> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
>> slightly with chicken broth.
>> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
>> 2 tablespoons olive oil
>> 5 ounces bacon, coarsely chopped
>> 2 medium leeks, finely chopped (about 1-1/2 cups)
>> Salt and pepper
>> 1/2 cup grated Parmesan cheese
>>
>> Peel and cube the potatoes.
>> Cook in boiling water until cooked through.
>> Drain and mash the potatoes with a fork.
>> Set aside.
>>
>> Heat the oil and bacon in a skillet over medium heat.
>> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
>> not crisp.
>> Add the leeks and cook another 3 minutes until the leeks are wilted.
>> Add the bacon and leek mixture to the potatoes.
>> Season with salt and pepper
>> Add the grated Parmesan cheese and stir to combine all the
>> ingredients.
>
>Excuse me Edgar, is this recipe the filling of ravioli ? I don't
>understand.

Yes. Use your same recipe for the dough as you'd use for any other
ravioli.

Here is one:
Pasta Dough for Ravioli:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
To make the pasta dough: In an electric mixer fitted with a dough
hook*, combine the flour and salt. Add the eggs, 1 at a time, and
continue to mix. Drizzle in 1 tablespoons of the olive oil and
continue to incorporate all the flour until it forms a ball. Sprinkle
some flour on work surface, knead and fold the dough until elastic and
smooth, this should take about 10 minutes. Brush the surface with the
remaining olive oil and wrap the dough in plastic wrap; let rest for
about 30 minutes to allow the gluten to relax.
*Alternatively if you don't have an electric mixer: Combine the flour
and salt on a flat work surface; shape into a mound and make a well in
the center. Add the eggs and 1 tablespoon of the olive oil to the well
and lightly beat with a fork. Gradually draw in the flour from the
inside wall of the well in a circular motion. Use 1 hand for mixing
and the other to protect the outer wall. Continue to incorporate all
the flour until it forms a ball. Continue as directed above.
Cut the ball of dough in 1/2, cover and reserve the piece you are not
immediately using to prevent it from drying out. Dust the counter and
dough with a little flour. Press the dough into a rectangle and roll
it through a pasta machine, 2 or 3 times, at widest setting. Pull and
stretch the sheet of dough with the palm of your hand as it emerges
from the rollers. Reduce the setting and crank the dough through
again, 2 or 3 times. Continue tightening until the machine is at the
narrowest setting; the dough should be paper-thin, about 1/8-inch
thick (you should be able to see your hand through it.). Dust the
sheets of dough with flour as needed.
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
counter and sheet of dough with flour, lay out the long sheet of
pasta, and brush the top surface with the egg wash, which acts as a
glue. Drop tablespoons of your favorite filling on 1/2 of the pasta
sheet, about 2-inches apart. Fold the other 1/2 over the filling like
a blanket. With an espresso cup or fingers, gently press out air
pockets around each mound of filling. Use a sharp knife to cut each
pillow into squares and crimp the 4 edges with the tins of a fork to
make a tight seal. Dust the ravioli and a sheet pan with cornmeal to
prevent the pasta from sticking and lay them out to dry slightly while
assembling the rest.
Cook the ravioli in plenty of boiling salted water for 4 minutes;
they'll float to the top when ready, so be careful not to overcrowd
the pot. Lift the ravioli from water with a large strainer or slotted
spoon. Bath the ravioli in your favorite sauce to lightly coat and
serve.

And another
" BASIC PASTA DOUGH
" 3* to 4 cups flour
" 4 eggs
" 1/2 teaspoon extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs and the
olive oil. Using a fork, beat together the eggs and oil and begin to
incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the
mound to retain the well shape. The dough will come together when half
of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands. Once you have a cohesive mass, remove the dough from the board
and scrape up and discard any leftover bits. Lightly reflour the board
and continue kneading for 6 more minutes. The dough should be elastic
and a little sticky. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature. Roll or shape as desired.

Aha. Finally something useful about food here. DH mentioned recently that
he would like to have ravioli. I bought some frozen. No clue what's in it
or how to cook it. I think you've covered that. Now. What's a good sauce?
Polly
"Ed Pawlowski" > wrote in message
...
> On Mon, 5 Mar 2012 08:36:26 -0800 (PST), Pandora >
> wrote:
>
>>On 5 Mar, 04:01, Ed Pawlowski > wrote:
>>> Home made ravioli for the pasta course tonight.. Served with a butter
>>> - garlic sauce with some parsley and basil instead of the sage.
>>>
>>> Potato, Leek, and Bacon Ravioli
>>>
>>> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
>>> slightly with chicken broth.
>>> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
>>> 2 tablespoons olive oil
>>> 5 ounces bacon, coarsely chopped
>>> 2 medium leeks, finely chopped (about 1-1/2 cups)
>>> Salt and pepper
>>> 1/2 cup grated Parmesan cheese
>>>
>>> Peel and cube the potatoes.
>>> Cook in boiling water until cooked through.
>>> Drain and mash the potatoes with a fork.
>>> Set aside.
>>>
>>> Heat the oil and bacon in a skillet over medium heat.
>>> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
>>> not crisp.
>>> Add the leeks and cook another 3 minutes until the leeks are wilted.
>>> Add the bacon and leek mixture to the potatoes.
>>> Season with salt and pepper
>>> Add the grated Parmesan cheese and stir to combine all the
>>> ingredients.
>>
>>Excuse me Edgar, is this recipe the filling of ravioli ? I don't
>>understand.
>
> Yes. Use your same recipe for the dough as you'd use for any other
> ravioli.
>
> Here is one:
> Pasta Dough for Ravioli:
> 2 cups all-purpose flour, plus more for dusting
> 1 teaspoon salt
> 3 large eggs, plus 1 for egg wash
> 2 tablespoons extra-virgin olive oil
> Cornmeal, for dusting
> To make the pasta dough: In an electric mixer fitted with a dough
> hook*, combine the flour and salt. Add the eggs, 1 at a time, and
> continue to mix. Drizzle in 1 tablespoons of the olive oil and
> continue to incorporate all the flour until it forms a ball. Sprinkle
> some flour on work surface, knead and fold the dough until elastic and
> smooth, this should take about 10 minutes. Brush the surface with the
> remaining olive oil and wrap the dough in plastic wrap; let rest for
> about 30 minutes to allow the gluten to relax.
> *Alternatively if you don't have an electric mixer: Combine the flour
> and salt on a flat work surface; shape into a mound and make a well in
> the center. Add the eggs and 1 tablespoon of the olive oil to the well
> and lightly beat with a fork. Gradually draw in the flour from the
> inside wall of the well in a circular motion. Use 1 hand for mixing
> and the other to protect the outer wall. Continue to incorporate all
> the flour until it forms a ball. Continue as directed above.
> Cut the ball of dough in 1/2, cover and reserve the piece you are not
> immediately using to prevent it from drying out. Dust the counter and
> dough with a little flour. Press the dough into a rectangle and roll
> it through a pasta machine, 2 or 3 times, at widest setting. Pull and
> stretch the sheet of dough with the palm of your hand as it emerges
> from the rollers. Reduce the setting and crank the dough through
> again, 2 or 3 times. Continue tightening until the machine is at the
> narrowest setting; the dough should be paper-thin, about 1/8-inch
> thick (you should be able to see your hand through it.). Dust the
> sheets of dough with flour as needed.
> Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
> counter and sheet of dough with flour, lay out the long sheet of
> pasta, and brush the top surface with the egg wash, which acts as a
> glue. Drop tablespoons of your favorite filling on 1/2 of the pasta
> sheet, about 2-inches apart. Fold the other 1/2 over the filling like
> a blanket. With an espresso cup or fingers, gently press out air
> pockets around each mound of filling. Use a sharp knife to cut each
> pillow into squares and crimp the 4 edges with the tins of a fork to
> make a tight seal. Dust the ravioli and a sheet pan with cornmeal to
> prevent the pasta from sticking and lay them out to dry slightly while
> assembling the rest.
> Cook the ravioli in plenty of boiling salted water for 4 minutes;
> they'll float to the top when ready, so be careful not to overcrowd
> the pot. Lift the ravioli from water with a large strainer or slotted
> spoon. Bath the ravioli in your favorite sauce to lightly coat and
> serve.
>
> And another
> " BASIC PASTA DOUGH
> " 3* to 4 cups flour
> " 4 eggs
> " 1/2 teaspoon extra-virgin olive oil
> Mound 3 1/2 cups of the flour in the center of a large wooden cutting
> board. Make a well in the middle of the flour and add the eggs and the
> olive oil. Using a fork, beat together the eggs and oil and begin to
> incorporate the flour, starting with the inner rim of the well.
> As you expand the well, keep pushing the flour up from the base of the
> mound to retain the well shape. The dough will come together when half
> of the flour is incorporated.
> Start kneading the dough with both hands, using the palms of your
> hands. Once you have a cohesive mass, remove the dough from the board
> and scrape up and discard any leftover bits. Lightly reflour the board
> and continue kneading for 6 more minutes. The dough should be elastic
> and a little sticky. Wrap the dough in plastic and allow to rest for
> 30 minutes at room temperature. Roll or shape as desired.

"Ed Pawlowski" > wrote in message
...
> On Mon, 5 Mar 2012 08:36:26 -0800 (PST), Pandora >
> wrote:
>
>>On 5 Mar, 04:01, Ed Pawlowski > wrote:
>>> Home made ravioli for the pasta course tonight.. Served with a butter
>>> - garlic sauce with some parsley and basil instead of the sage.
>>>
>>> Potato, Leek, and Bacon Ravioli
>>>
>>> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
>>> slightly with chicken broth.
>>> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
>>> 2 tablespoons olive oil
>>> 5 ounces bacon, coarsely chopped
>>> 2 medium leeks, finely chopped (about 1-1/2 cups)
>>> Salt and pepper
>>> 1/2 cup grated Parmesan cheese
>>>
>>> Peel and cube the potatoes.
>>> Cook in boiling water until cooked through.
>>> Drain and mash the potatoes with a fork.
>>> Set aside.
>>>
>>> Heat the oil and bacon in a skillet over medium heat.
>>> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
>>> not crisp.
>>> Add the leeks and cook another 3 minutes until the leeks are wilted.
>>> Add the bacon and leek mixture to the potatoes.
>>> Season with salt and pepper
>>> Add the grated Parmesan cheese and stir to combine all the
>>> ingredients.
>>
>>Excuse me Edgar, is this recipe the filling of ravioli ? I don't
>>understand.
>
> Yes. Use your same recipe for the dough as you'd use for any other
> ravioli.
>
> Here is one:
> Pasta Dough for Ravioli:
> 2 cups all-purpose flour, plus more for dusting
> 1 teaspoon salt
> 3 large eggs, plus 1 for egg wash
> 2 tablespoons extra-virgin olive oil
> Cornmeal, for dusting
> To make the pasta dough: In an electric mixer fitted with a dough
> hook*, combine the flour and salt. Add the eggs, 1 at a time, and
> continue to mix. Drizzle in 1 tablespoons of the olive oil and
> continue to incorporate all the flour until it forms a ball. Sprinkle
> some flour on work surface, knead and fold the dough until elastic and
> smooth, this should take about 10 minutes. Brush the surface with the
> remaining olive oil and wrap the dough in plastic wrap; let rest for
> about 30 minutes to allow the gluten to relax.
> *Alternatively if you don't have an electric mixer: Combine the flour
> and salt on a flat work surface; shape into a mound and make a well in
> the center. Add the eggs and 1 tablespoon of the olive oil to the well
> and lightly beat with a fork. Gradually draw in the flour from the
> inside wall of the well in a circular motion. Use 1 hand for mixing
> and the other to protect the outer wall. Continue to incorporate all
> the flour until it forms a ball. Continue as directed above.
> Cut the ball of dough in 1/2, cover and reserve the piece you are not
> immediately using to prevent it from drying out. Dust the counter and
> dough with a little flour. Press the dough into a rectangle and roll
> it through a pasta machine, 2 or 3 times, at widest setting. Pull and
> stretch the sheet of dough with the palm of your hand as it emerges
> from the rollers. Reduce the setting and crank the dough through
> again, 2 or 3 times. Continue tightening until the machine is at the
> narrowest setting; the dough should be paper-thin, about 1/8-inch
> thick (you should be able to see your hand through it.). Dust the
> sheets of dough with flour as needed.
> Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
> counter and sheet of dough with flour, lay out the long sheet of
> pasta, and brush the top surface with the egg wash, which acts as a
> glue. Drop tablespoons of your favorite filling on 1/2 of the pasta
> sheet, about 2-inches apart. Fold the other 1/2 over the filling like
> a blanket. With an espresso cup or fingers, gently press out air
> pockets around each mound of filling. Use a sharp knife to cut each
> pillow into squares and crimp the 4 edges with the tins of a fork to
> make a tight seal. Dust the ravioli and a sheet pan with cornmeal to
> prevent the pasta from sticking and lay them out to dry slightly while
> assembling the rest.
> Cook the ravioli in plenty of boiling salted water for 4 minutes;
> they'll float to the top when ready, so be careful not to overcrowd
> the pot. Lift the ravioli from water with a large strainer or slotted
> spoon. Bath the ravioli in your favorite sauce to lightly coat and
> serve.
>
> And another
> " BASIC PASTA DOUGH
> " 3* to 4 cups flour
> " 4 eggs
> " 1/2 teaspoon extra-virgin olive oil
> Mound 3 1/2 cups of the flour in the center of a large wooden cutting
> board. Make a well in the middle of the flour and add the eggs and the
> olive oil. Using a fork, beat together the eggs and oil and begin to
> incorporate the flour, starting with the inner rim of the well.
> As you expand the well, keep pushing the flour up from the base of the
> mound to retain the well shape. The dough will come together when half
> of the flour is incorporated.
> Start kneading the dough with both hands, using the palms of your
> hands. Once you have a cohesive mass, remove the dough from the board
> and scrape up and discard any leftover bits. Lightly reflour the board
> and continue kneading for 6 more minutes. The dough should be elastic
> and a little sticky. Wrap the dough in plastic and allow to rest for
> 30 minutes at room temperature. Roll or shape as desired.

Sorry. I top-posted before I could paste my question down at the bottom. I
hope nobody suffers damage to their delicate sensibilities. Polly

On Mon, 5 Mar 2012 21:32:49 -0600, "Polly Esther"
> wrote:

>Aha. Finally something useful about food here. DH mentioned recently that
>he would like to have ravioli. I bought some frozen. No clue what's in it
>or how to cook it. I think you've covered that. Now. What's a good sauce?
>Polly

Many possibilities. Tomato sauce thinned with a bit of chicken stock.
Butter with Parmesan cheese, or butter and cream with cheese. Add
some parsley, garlic, basil, etc. as you see fit.

I am seeing many filled pastas at the grocery store lately-both "fresh"
and frozen. I dont know if this is just an american thing but they are
huge and I don't enjoy cooking them or eating them that size. There are
many boxes of tiny dried cheese-filled tortellini in the dry pasta aisle
so it must not be too difficult for a company to make them small (anyone
know how they have managed to mechanize making tortellini?)

"Ed Pawlowski" <> wrote ...
> , "Polly Esther"
> > wrote:
>
>>Aha. Finally something useful about food here. DH mentioned recently
>>that
>>he would like to have ravioli. I bought some frozen. No clue what's in
>>it
>>or how to cook it. I think you've covered that. Now. What's a good
>>sauce?
>>Polly
>
> Many possibilities. Tomato sauce thinned with a bit of chicken stock.
> Butter with Parmesan cheese, or butter and cream with cheese. Add
> some parsley, garlic, basil, etc. as you see fit.

Thank you, Ed. I had no idea when or how to cook the ravioli and expect
them to be ho-hum at best - but I can make a killer sauce that would
probably be good on old boots. And so we begin. Polly

On 6 Mar, 03:59, Ed Pawlowski > wrote:
> On Mon, 5 Mar 2012 08:36:26 -0800 (PST), Pandora >
> wrote:
>
>
>
>
>
>
>
>
>
> >On 5 Mar, 04:01, Ed Pawlowski > wrote:
> >> Home made ravioli for the pasta course tonight.. Served with a butter
> >> - garlic sauce with some parsley and basil instead of the sage.
>
> >> Potato, Leek, and Bacon Ravioli
>
> >> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
> >> slightly with chicken broth.
> >> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
> >> 2 tablespoons olive oil
> >> 5 ounces bacon, coarsely chopped
> >> 2 medium leeks, finely chopped (about 1-1/2 cups)
> >> Salt and pepper
> >> 1/2 cup grated Parmesan cheese
>
> >> Peel and cube the potatoes.
> >> Cook in boiling water until cooked through.
> >> Drain and mash the potatoes with a fork.
> >> Set aside.
>
> >> Heat the oil and bacon in a skillet over medium heat.
> >> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
> >> not crisp.
> >> Add the leeks and cook another 3 minutes until the leeks are wilted.
> >> Add the bacon and leek mixture to the potatoes.
> >> Season with salt and pepper
> >> Add the grated Parmesan cheese and stir to combine all the
> >> ingredients.
>
> >Excuse me Edgar, is this recipe the filling of ravioli ? I don't
> >understand.
>
> Yes. Use your same recipe for the dough as you'd use for any other
> ravioli.
>
> Here is one:
> Pasta Dough for Ravioli:
> 2 cups all-purpose flour, plus more for dusting
> 1 teaspoon salt
> 3 large eggs, plus 1 for egg wash
> 2 tablespoons extra-virgin olive oil
> Cornmeal, for dusting
> To make the pasta dough: In an electric mixer fitted with a dough
> hook*, combine the flour and salt. Add the eggs, 1 at a time, and
> continue to mix. Drizzle in 1 tablespoons of the olive oil and
> continue to incorporate all the flour until it forms a ball. Sprinkle
> some flour on work surface, knead and fold the dough until elastic and
> smooth, this should take about 10 minutes. Brush the surface with the
> remaining olive oil and wrap the dough in plastic wrap; let rest for
> about 30 minutes to allow the gluten to relax.
> *Alternatively if you don't have an electric mixer: Combine the flour
> and salt on a flat work surface; shape into a mound and make a well in
> the center. Add the eggs and 1 tablespoon of the olive oil to the well
> and lightly beat with a fork. Gradually draw in the flour from the
> inside wall of the well in a circular motion. Use 1 hand for mixing
> and the other to protect the outer wall. Continue to incorporate all
> the flour until it forms a ball. Continue as directed above.
> Cut the ball of dough in 1/2, cover and reserve the piece you are not
> immediately using to prevent it from drying out. Dust the counter and
> dough with a little flour. Press the dough into a rectangle and roll
> it through a pasta machine, 2 or 3 times, at widest setting. Pull and
> stretch the sheet of dough with the palm of your hand as it emerges
> from the rollers. Reduce the setting and crank the dough through
> again, 2 or 3 times. Continue tightening until the machine is at the
> narrowest setting; the dough should be paper-thin, about 1/8-inch
> thick (you should be able to see your hand through it.). Dust the
> sheets of dough with flour as needed.
> Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
> counter and sheet of dough with flour, lay out the long sheet of
> pasta, and brush the top surface with the egg wash, which acts as a
> glue. Drop tablespoons of your favorite filling on 1/2 of the pasta
> sheet, about 2-inches apart. Fold the other 1/2 over the filling like
> a blanket. With an espresso cup or fingers, gently press out air
> pockets around each mound of filling. Use a sharp knife to cut each
> pillow into squares and crimp the 4 edges with the tins of a fork to
> make a tight seal. Dust the ravioli and a sheet pan with cornmeal to
> prevent the pasta from sticking and lay them out to dry slightly while
> assembling the rest.
> Cook the ravioli in plenty of boiling salted water for 4 minutes;
> they'll float to the top when ready, so be careful not to overcrowd
> the pot. Lift the ravioli from water with a large strainer or slotted
> spoon. Bath the ravioli in your favorite sauce to lightly coat and
> serve.
>
> And another
> " *BASIC PASTA DOUGH
> " *3* to 4 cups flour
> " *4 eggs
> " *1/2 teaspoon extra-virgin olive oil
> Mound 3 1/2 cups of the flour in the center of a large wooden cutting
> board. Make a well in the middle of the flour and add the eggs and the
> olive oil. Using a fork, beat together the eggs and oil and begin to
> incorporate the flour, starting with the inner rim of the well.
> As you expand the well, keep pushing the flour up from the base of the
> mound to retain the well shape. The dough will come together when half
> of the flour is incorporated.
> Start kneading the dough with both hands, using the palms of your
> hands. Once you have a cohesive mass, remove the dough from the board
> and scrape up and discard any leftover bits. Lightly reflour the board
> and continue kneading for 6 more minutes. The dough should be elastic
> and a little sticky. Wrap the dough in plastic and allow to rest for
> 30 minutes at room temperature. Roll or shape as desired.

I understand! BTW I don't use the egg for brushing the sheet of dough
because i don't need...
The filling of your ravioli is very good
cheers
Pandora

On 3/5/2012 11:38 PM, Polly Esther wrote:
>
> "Ed Pawlowski" <> wrote ...
>> , "Polly Esther"
>> > wrote:
>>
>>> Aha. Finally something useful about food here. DH mentioned recently
>>> that
>>> he would like to have ravioli. I bought some frozen. No clue what's
>>> in it
>>> or how to cook it. I think you've covered that. Now. What's a good
>>> sauce?
>>> Polly
>>
>> Many possibilities. Tomato sauce thinned with a bit of chicken stock.
>> Butter with Parmesan cheese, or butter and cream with cheese. Add
>> some parsley, garlic, basil, etc. as you see fit.
>
> Thank you, Ed. I had no idea when or how to cook the ravioli and expect
> them to be ho-hum at best - but I can make a killer sauce that would
> probably be good on old boots. And so we begin. Polly

Ravioli is easy to cook. It will float to the top of the water when
it's finished.

On 3/4/2012 10:01 PM, Ed Pawlowski wrote:
>
>
> Home made ravioli for the pasta course tonight.. Served with a butter
> - garlic sauce with some parsley and basil instead of the sage.
>
> Potato, Leek, and Bacon Ravioli
>
> Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned
> slightly with chicken broth.
> 12 ounces Yukon Gold potatoes (about 3 small potatoes)
> 2 tablespoons olive oil
> 5 ounces bacon, coarsely chopped
> 2 medium leeks, finely chopped (about 1-1/2 cups)
> Salt and pepper
> 1/2 cup grated Parmesan cheese
>
>
> Peel and cube the potatoes.
> Cook in boiling water until cooked through.
> Drain and mash the potatoes with a fork.
> Set aside.
>
> Heat the oil and bacon in a skillet over medium heat.
> Cook for 3 to 4 minutes until the bacon has rendered its fat but is
> not crisp.
> Add the leeks and cook another 3 minutes until the leeks are wilted.
> Add the bacon and leek mixture to the potatoes.
> Season with salt and pepper
> Add the grated Parmesan cheese and stir to combine all the
> ingredients.

Almost sounds like pierogi. Good idea with the leek and bacon.

In article >,
"Polly Esther" > wrote:
(snipped)
> Sorry. I top-posted before I could paste my question down at the bottom. I
> hope nobody suffers damage to their delicate sensibilities. Polly

My sensibilities from that have mostly recovered. I'm still reeling
from your failure to snip, though.
--
Barb,
http://web.me.com/barbschaller September 5, 2011