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Kabab Ravioli
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caliking
Posts: 18,731
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.
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.
A happy BGE family in Houston, TX.
Comments
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Whoa! You clearly have too much time in your hands these days. Awesome.Keepin' It Weird in The ATX FBTX
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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. 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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WOW!!! @smokingal you have been put on notice.. Fantastic post and plated pic.Greensboro North Carolina
When in doubt Accelerate.... -
Looks like you ate gooood!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Incredible! I'd smash that~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Welp, I’ll never post another ravioli thread out of embarrassment
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what...no squid ink those look killer
fukahwee maineyou can lead a fish to water but you can not make him drink it -
SciAggie said:Wow! That looks delicious. I hope you were satisfied with the pasta recipe.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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
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Mattman3969 said:Looks like you ate gooood!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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 -
caliking said:SciAggie said:Wow! That looks delicious. I hope you were satisfied with the pasta recipe.
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. 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 said:caliking said:SciAggie said:Wow! That looks delicious. I hope you were satisfied with the pasta recipe.
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.
NOLA -
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 -
SciAggie said:caliking said:SciAggie said:Wow! That looks delicious. I hope you were satisfied with the pasta recipe.
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 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 2013A happy BGE family in Houston, TX. -
caliking said:SciAggie said:caliking said:SciAggie said:Wow! That looks delicious. I hope you were satisfied with the pasta recipe.
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 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?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 -
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. 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 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.
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 2013A happy BGE family in Houston, TX. -
Canugghead said:Gave Giada a run for her money#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Amazing (as always)!!!!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I've never made my own pasta. This makes me want to. Nice work man.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Ashish, you frequently put the rest of us to shameXL & MM BGE, 36" Blackstone - Newport News, VA
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texaswig said:I've never made my own pasta. This makes me want to. Nice work man.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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johnnyp said:Ashish, you frequently put the rest of us to shame#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Dude, that just looks fantastic!(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX
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