Okay, here’s my blog post about making “ravioli des romans”, written in a casual, first-person style:
So, I decided to try making “ravioli des romans” the other day. Never done it before, but hey, why not? It’s basically tiny little ravioli, and who doesn’t love pasta?
Getting Started
First, I looked up some recipes online. There were a few variations, but most seemed pretty similar. I kinda just picked one that sounded tasty and went with it. I printed it out and use it.
The Dough Deal
I started with the dough. The recipe I decided use is very simple, just flour, eggs, and a bit of salt. I dumped the flour onto my counter – yeah, I’m a counter-dough-maker, don’t judge – made a well, and cracked the eggs in. Then I slowly started mixing it all together with a fork, gradually incorporating the flour from the sides.
Once it got to a shaggy mess, I started kneading. And kneading. And kneading. My arms were starting to ache, not gonna lie! But after about 10 minutes, it became this smooth, elastic ball of dough. I wrapped it in plastic wrap and let it rest in the fridge for like, half an hour. Time for a coffee break!
The Filling Fun
Next up, the filling.I choose to use ingredients like cheese and some vegetables.I buy those ingredients from my local *, I chopped up the ingredients to very tiny piece, and I mixed all the ingredients and put some salt and pepper in a bowl.
Rolling and Filling
After the dough had rested, I took it out of the fridge.
Because it is too big, I divided the dough into a few smaller pieces.
I used my rolling pin, I rolled that dough out as thin as I possibly could. Seriously, I was aiming for paper-thin.
And I put the dough on the table, and put the filling on the dough. I made it!
Boiling and Serving
I brought a big pot of salted water to a boil. Once it was rolling, I gently dropped the ravioli in. They only needed a few minutes – like, 3 or 4 – until they were floating and cooked through.
I drained them, tossed them with a simple tomato sauce I’d whipped up (just some canned tomatoes, garlic, and olive oil simmered for a bit), and sprinkled some Parmesan cheese on top. It’s ready to eat!
Honestly, they turned out pretty good! A little time-consuming, sure, but totally worth it. They were so delicate and flavorful. Definitely making these again!
Post Comment