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Ravioli - a change of pace.

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I’ve been working on making pasta from scratch. After a few episodes of Pasta Grannies on YouTube and some practice I think I’ve got it down. One egg: 100 grams of flour and a pinch of salt per person. Easy peasy. 
I made some sweet potato ravioli. Filling was sweet potato seasoned with butter, S&P, brown sugar, nutmeg, and cloves. After boiling the ravioli, I browned them in some sage butter. 
I didn’t think that would be enough for supper so I cooked some Italian sausage, butternut squash, and kale in the wok on the MM. All in all it was a pretty good meal. I need to tweak things, but I’ll probably cook something similar again. 







Thanks for looking, y’all. 
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

  • DoubleEgger
    DoubleEgger Posts: 19,216
    Very very nice sir 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,848
    I’ve already had dinner, but I would so crush that right now.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Oh yea!  Not sure what adjustments are called for but it looks and sounds great!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • gonepostal
    gonepostal Posts: 724
    That's an impressive plate of food...
    Wetumpka, Alabama
    LBGE and MM
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    edited October 2018
    Looks awesome 👏 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • northGAcock
    northGAcock Posts: 15,173
    Going for greatness right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 36,904
    Never a doubt with your skill-set.  Great cook as always. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bgebrent
    bgebrent Posts: 19,636
    Gorgeous!
    Sandy Springs & Dawsonville Ga
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  • caliking
    caliking Posts: 19,780
    you make it sound and look simple, but that's a fabulous meal :clap:

    My pasta making urges have been recently rekindled, but I've never made ravioli before. What's the best way to seal the ravioli? Water? Egg? Just crimp them?



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,903
    Very impressive! Home made pasta is tough to beat and you definitely crank it up a notch.
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:
    you make it sound and look simple, but that's a fabulous meal :clap:

    My pasta making urges have been recently rekindled, but I've never made ravioli before. What's the best way to seal the ravioli? Water? Egg? Just crimp them?


    I just use an egg wash. Then I cut them out. The ravioli seals as it cuts. 
    I use one of these - because that’s what I have. Not sure it’s the best way. 
    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
    Thanks all for the kind words. It was a fun cook. 
    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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  • Botch
    Botch Posts: 17,397
    caliking said:
    What's the best way to seal the ravioli? Water? Egg? Just crimp them?

    I had a ravioli jig that looked kinda like a nested ice-cube tray, it didn't work very well.  When I tried Alton Brown's method it worked much better (although I never tried the ironing board).  I just used water to seal, haven't tried egg wash as it wasn't necessary.  Unlike what @SciAggie uses, I have a wheeled crimping/cutting tool, it works fine also.  FWIW.

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • blasting
    blasting Posts: 6,262

    Great plate @SciAggie    I had homemade pasta tonight as well.  

    Phoenix 
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  • northGAcock
    northGAcock Posts: 15,173
    bgebrent said:
    Gorgeous!
    Learn to spell will ya =)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Carolina Q
    Carolina Q Posts: 14,831
    That looks delicious! I've never made ravioli, but it's on my list.

    If anyone's interested, here's a video. Folding and crimping starts at 3:15.
    https://www.youtube.com/watch?v=6j4rULf2oD8

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • johnnyp
    johnnyp Posts: 3,932
    cool cook

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • CPARKTX
    CPARKTX Posts: 2,095
    Wow, I am super impressed.  Great job!
    LBGE & SBGE.  Central Texas.  
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  • mlc2013
    mlc2013 Posts: 988
     Bath looks mighty good man I know a thing or two about raviolis 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2018
    @caliking, here's one of the Pasta Granny's ravioli vids. Starting at 1:56, she fills, folds, presses the air out and crimps (no water or other sealant) in what has to be record time. I think she's done this before.

    https://www.youtube.com/watch?v=TsOc-Kgfw-w

    I have a pasta machine and that same crimping tool. What am I waiting for?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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