Ever the adventurous cook, I had to add something new to my repertoire. Although I have made simple noodles (some call them Amish noodles) from scratch for soup, I never had the time or even the inclination to try raviolis. Pinterest struck again on a cold snowy weekend after Christmas, when I saw a pin about using mini muffin tins as a form. So I made the filling of ground beef, onion, spinach, garlic and egg and then made the dough. After rolling it out extremely thin, which was the tedious part of the process, I placed half on the muffin tin and pushed down slightly with a melon scoop to make round depressions. Then I brushed around each indentation with water to help the top layer of dough adhere, and spooned in the filling . I don't have a ravioli cutter or pastry wheel so I just used a sharp knife to cut the squares and then crimped the edges with the tines of a dinner fork. They went into the freezer after a parboil, for a quick dinner during the work week.
The funny part of this story is that I was still at work when Pop decided to cook dinner and pulled out the bag of raviolis. He phoned me to find out how to prepare them and I explained, "just drop them in boiling water for a few minutes and then keep them warm in a pan of marinara sauce until I get home." He phoned me a few minutes later and asked, "but how do you get them crispy?"
Hated to burst his bubble with the fact that these were not the fried variety, but he was happy enough after eating more than one cheese-topped helping!
No comments:
Post a Comment