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Kabab Ravioli

calikingcaliking Posts: 13,075
For some reason, a ravioli thread posted by @theyolksonyou a long time ago has been stuck in my head. After @SciAggie recently sent me some tips, making pasta of some kind from scratch was on the cards this week.

Very complicated pasta recipe - Tipo 00 flour 100g + 1 egg. 




Chopped up some leftover beef bihari kabab from a Pakistani place I like, added shredded mozz, cilantro, and pecorino romano to bring it all together.


 Ran the dough through pasta rollers and made the ravioli.


Plated shot. Sauce was EVOO, a bit of star anise, red onions, crushed dried red chile. Crushed San Marzano tomatoes, garlic poached in olive oil. Added a spoon or two of the sauce from a VERY tomatoey goat masala from the same Pakistani joint. Figured it would add some depth of flavor like tomato paste does. 


This did not suck. 


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • Whoa! You clearly have too much time in your hands these days. Awesome. 
    Keepin' It Weird in The ATX
  • StillH2OEggerStillH2OEgger Posts: 2,472
    My goodness. That looks wonderful.
    Stillwater, MN
  • SciAggieSciAggie Posts: 4,301
    Wow! That looks delicious. I hope you were satisfied with the pasta recipe. 
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • lkapigianlkapigian Posts: 5,650
    Oh My Lord!
    Visalia, Ca
  • johnmitchelljohnmitchell Posts: 5,215
    WOW!!! @smokingal you have been put on notice.. Fantastic post and plated pic.  :bow:
    Greensboro North Carolina
    When in doubt Accelerate....
  • Mattman3969Mattman3969 Posts: 9,256
    Looks like you ate gooood!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • ColtsFanColtsFan Posts: 3,681
    Incredible! I'd smash that
    2-XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • theyolksonyoutheyolksonyou Posts: 17,922
    Welp, I’ll never post another ravioli thread out of embarrassment 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • calikingcaliking Posts: 13,075
    SciAggie said:
    Wow! That looks delicious. I hope you were satisfied with the pasta recipe. 
    Very much so! Thanks for breaking it down for me. Easy to reminder ratios, and I like that it uses whole eggs so I’m not left with extra egg whites. Kind of kicking  myself that I haven’t been doing this more. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GriffinGriffin Posts: 7,929
    That pasta recipe looks so easy I probably couldn't screw it up. Who am I kidding? Looks awesome.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • calikingcaliking Posts: 13,075
    Looks like you ate gooood!
    It was delicious :) . Boiled the scraps left from the ravioli and went back for a second plate. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • WeberWhoWeberWho Posts: 7,684
    Wow Cali just wow
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • SciAggieSciAggie Posts: 4,301
    caliking said:
    SciAggie said:
    Wow! That looks delicious. I hope you were satisfied with the pasta recipe. 
    Very much so! Thanks for breaking it down for me. Easy to reminder ratios, and I like that it uses whole eggs so I’m not left with extra egg whites. Kind of kicking  myself that I haven’t been doing this more. 
    I picked it up from watching the "Pasta Grannies" channel on Youtube. Those old gals didn't have time for complex and hard to remember recipes. 
    The biggest lesson I had to absorb was how important it is to let the dough rest for 30+ minutes. It hydrates so much more and absorbs more flour - plus the gluten relaxes a bunch.

    Anyway - great work on the recipe. You'll be a pasta snob now and won't use dried pasta now that you know how easy it is to make by hand.
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • JohnInCarolinaJohnInCarolina Posts: 15,289

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • buzd504buzd504 Posts: 2,950
    SciAggie said:
    caliking said:
    SciAggie said:
    Wow! That looks delicious. I hope you were satisfied with the pasta recipe. 
    Very much so! Thanks for breaking it down for me. Easy to reminder ratios, and I like that it uses whole eggs so I’m not left with extra egg whites. Kind of kicking  myself that I haven’t been doing this more. 
    I picked it up from watching the "Pasta Grannies" channel on Youtube. Those old gals didn't have time for complex and hard to remember recipes. 
    The biggest lesson I had to absorb was how important it is to let the dough rest for 30+ minutes. It hydrates so much more and absorbs more flour - plus the gluten relaxes a bunch.

    Anyway - great work on the recipe. You'll be a pasta snob now and won't use dried pasta now that you know how easy it is to make by hand.
    I've started doing my own pasta, and I agree - very easy and well worth the effort.
    NOLA
  • smokingalsmokingal Posts: 873
    Excellent work @caliking.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • calikingcaliking Posts: 13,075
    SciAggie said:
    caliking said:
    SciAggie said:
    Wow! That looks delicious. I hope you were satisfied with the pasta recipe. 
    Very much so! Thanks for breaking it down for me. Easy to reminder ratios, and I like that it uses whole eggs so I’m not left with extra egg whites. Kind of kicking  myself that I haven’t been doing this more. 
    I picked it up from watching the "Pasta Grannies" channel on Youtube. Those old gals didn't have time for complex and hard to remember recipes. 
    The biggest lesson I had to absorb was how important it is to let the dough rest for 30+ minutes. It hydrates so much more and absorbs more flour - plus the gluten relaxes a bunch.

    Anyway - great work on the recipe. You'll be a pasta snob now and won't use dried pasta now that you know how easy it is to make by hand.
    There was a noticeable difference after the dough had rested. 

    I mixed all 100g of flour into the dough and then let it rest. Any difference between that vs leaving some out and adding it in later?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 4,301
    caliking said:
    SciAggie said:
    caliking said:
    SciAggie said:
    Wow! That looks delicious. I hope you were satisfied with the pasta recipe. 
    Very much so! Thanks for breaking it down for me. Easy to reminder ratios, and I like that it uses whole eggs so I’m not left with extra egg whites. Kind of kicking  myself that I haven’t been doing this more. 
    I picked it up from watching the "Pasta Grannies" channel on Youtube. Those old gals didn't have time for complex and hard to remember recipes. 
    The biggest lesson I had to absorb was how important it is to let the dough rest for 30+ minutes. It hydrates so much more and absorbs more flour - plus the gluten relaxes a bunch.

    Anyway - great work on the recipe. You'll be a pasta snob now and won't use dried pasta now that you know how easy it is to make by hand.
    There was a noticeable difference after the dough had rested. 

    I mixed all 100g of flour into the dough and then let it rest. Any difference between that vs leaving some out and adding it in later?
    Not in texture or flavor. It’s just a little easier to add that last 10 grams or so after the rest. 
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SciAggieSciAggie Posts: 4,301
    By the way - the size egg matters (obviously). I use large eggs and can only get them to take about 85 grams of flour. XL eggs will take 100 grams. 
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • CanuggheadCanugghead Posts: 6,814
    Gave Giada a run for her money  =)
    canuckland
  • calikingcaliking Posts: 13,075
    SciAggie said:
    By the way - the size egg matters (obviously). I use large eggs and can only get them to take about 85 grams of flour. XL eggs will take 100 grams. 
    I must have pounded it into submission then! I used a large egg (about 60g out of the shell)  and kneaded it well until all of the flour was incorporated. Then let it rest. 

    Maybe I'll knead it less in the beginning, then  knead in the remaining flour after the rest and see if it's any different. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • thetrimthetrim Posts: 9,243
    Amazing (as always)!!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • texaswigtexaswig Posts: 2,316
    I've never made my own pasta. This makes me want to. Nice work man.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • johnnypjohnnyp Posts: 3,519
    Ashish, you frequently put the rest of us to shame
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • calikingcaliking Posts: 13,075
    texaswig said:
    I've never made my own pasta. This makes me want to. Nice work man.
      Do it. It's literally as simple as posted above. You can roll it out thin and cut the dough if you don't have pasta rollers. It's good stuff.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 13,075
    johnnyp said:
    Ashish, you frequently put the rest of us to shame
     That's high praise. Thanks. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lkapigianlkapigian Posts: 5,650
    edited October 10
    WoW! I keep coming back just to look !
    Visalia, Ca
  • 20stone20stone Posts: 1,809
    Dude, that just looks fantastic!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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