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Meatballs & Ravioli

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SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I got off at noon today and spent the afternoon piddlin' in the kitchen. Made spinach w/ricotta ravioli from scratch - just tossed them in garlic and butter. I smoked some meatballs on the egg. We grilled Romaine lettuce for a salad. Simple and satisfying. 



Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • jaydub58
    jaydub58 Posts: 2,167
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    Whoa!  Great looking eats. 
    John in the Willamette Valley of Oregon
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Yeah, I'd crush some of that.  Nicely Done!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Tbent
    Tbent Posts: 225
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    Uh, wow. That looks amazing. 
    L, S, MM, Mini
    Washington, IL
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  • Dredger
    Dredger Posts: 1,468
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    That looks fantastic! Nothing like fresh home made pasta.
    Large BGE
    Greenville, SC
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Looks great.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Absolutely fantastic meal!  Do you hand make your pastas/ravioli or do you own a machine that assists?  Either way this looks great!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SciAggie
    SciAggie Posts: 6,481
    edited October 2015
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    NPHuskerFL said:
    Absolutely fantastic meal!  Do you hand make your pastas/ravioli or do you own a machine that assists?  Either way this looks great!
    I make the dough by hand and use an Atlas hand crank roller to roll it out. I've rolled it by hand, but it's a pain. Pasta is hard to screw up and I find it relaxing to make.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Sweet100s
    Sweet100s Posts: 553
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    how of you know when the ravioli are done? 

    I tend to overcook or undercook mine
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Agree. Cooking all aspects is my Zen. I've definitely gotta give this a shot. Again...outstanding cook there!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @Sweet100s fresh made pasta cooks much faster than its dried counterpart. To test I have always just tasted it. Should be al dente with firmness and not gummy or chewy so to speak. At least that's my take on it. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SciAggie
    SciAggie Posts: 6,481
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    Sweet100s said:
    how of you know when the ravioli are done? 

    I tend to overcook or undercook mine
    I boil them about 5 minutes. The truth is I over cook mine at times as well.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    NPHuskerFL said:
    Agree. Cooking all aspects is my Zen. I've definitely gotta give this a shot. Again...outstanding cook there!
    Thanks. I'm trying to develop a few meals that don't produce volumes of left overs. It's just me and my bride at home - when there are lots of leftovers I tend to graze too much. That's hard on my waistline :/
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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