Ok
here I go again, creating excuses.
My excuse for not having the post for the "how to: Ravilois"guide isn't up is because I wasn't planning on working a 14 hour day yesterday.
This week has been a bit hectic at work. The sous chef (who is leaving in a few weeks) is on vacation. The 2 cooks who have given their two weeks notice just don't seem to care anymore. The 1 cook who got talked out of giving his 2 weeks, is on the edge. The guy who was supposed to replace my position on fish now that I am doing meats/sauce hasn't shown up at all this week, and out deadbeat junkie chef is having to work (actually do service, on the line, in the kitchen, actually cooking) the fish station. Life as I know it is utter chaos!
So sorry. I am not going to get to post the raviolis, a how to guide, until next week. But on the up side, I have tons of funny stories from working with my dead beat chef that I want to tell you guys about. I have been talking back, and taking charge so much in the last couple of days. If they are going to fire me for having balls, and know how, then I at least want to get a good story out of it!
But listen, Its Friday night at 1:40, I just worked for 11 hours and I really want to relax with a book and a beer before I have to get up and do it all again tomorrow.
I will post later in the week
lots of love
megs
4 comments:
well, there are excuses and there are reasons -- your reasons sound pretty valid. I suspect Bronwen and Kris will be disappointed, but they might even go ahead and do a practice run before your official recipe is posted. We, on the other hand, will use the excuse to do something easier for dinner, altho' we might practice with the filling and use it in one of the ways you suggested.
We managed to score 25 pounds of Chanterelles this week -- at $5.00 each!! some pickers brought a few hundred pounds to the island and let us pre-order them. I roasted and froze a few pounds, but otherwise it's just been pig-out time -- omelettes, pastas, etc. -- and your dad wasn't even here. There's one more pound left so they'll work into tonight's dinner.
Hope you managed to have a good sleep and get rested up for tonight's travails.
love, mom
ok quickly,
If you guys do decide to make the raviolis, here is my pasta recipe:
250g of flour
7 egg yolks, and 1 white,
1 tsp of water,
salt and pepper pinches,
and 1 tsp chopped fresh herbs (optional)
Make a well out of the flour in the bottom of the bowl, add all the egg. Bring it to gether with your hands. When all the egg is incorporated, turn it out on to the counter and kneed it. IT IS GOING TO BE TOUGH. Keep at it. Let it sit for 10 minutes or so and give the gluten a change to develope. Go back to the dough and kneed it again until it is smooth.
Done.
To roll it out: squash the dough ball into a square shape, flour it and roll it in the #1 setting on the machine. Fold it in half and roll it through again. Fold in in half once more and roll. fold in the two ends to meet in the middle, and roll throught one last time at #1. Ok. Now roll it through once starting at #2, then through at #3...all the way to #7 setting.
Lie the dough sheets out on the floured counter. Spoon your dough (1tsp) in little mounds, about 1 inch from the bottom of the dough, and about 1 inch appart from each other all the way down the sheet.
Take an egg wash(a cracked beatten egg) and brush it on the top half of the dough, and in between the mounds of filling. Make sure not to brush the bottom half.
"tuck the filling in to bed". Flip/fold the bottom half so it is just covering the filling mounds. Pinch down the pasta in between the mounds. Then fold the top half down over the mounds, and pinch. Now you should be able to see the little pasta pillows.
Take a knife and cut right in between the filling mounds. After you have cut the ravilois, starting from one end of the sheet; pick up one raviloi at a time and pinch the ends closed where you can see the pasta folded. It is important to make sure that this is sealed so that no water can get in during the blaching process.
For the blanching:
Have a large pot of salted simmering water and a bowl with ice water ready.
Gently place about 5 ravilois at a time in the simmering water. Leave the ravioli in the water for about 1 minute. Take it out of the water and shock it cold in the ice bath.
To reheat and eat, you can warm it in the sauce of your choice or fry them in a pan at medium to low heat until they are crispy and gloden brown. YUMMMM
Hi sweetie,
I don't know how you managed to do this -- pretty impressive!
If you get a chance in the next day or so, consider cut-and-pasting it if such a thing is possible onto your main blog so folks don't miss it -- I suspect there are people who don't always check the comments.
I'll let Bronwen know, though, if I chat with her -- or maybe you have already
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