Ravioli and Tortellini - 2012

I made ravioli for lunch today,and that reminded me of this old post

Ravioli and Tortellini

using my new

Cuisinart Food Processor

14 cup

Begin with 3 cups of flour.





















The recipe called for 4 eggs.  With the giant egg, I figured that made 4 eggs.
The large egg is 100 grams.  The others are 68 and 69 grams.



















The large egg was a double-yolked one!

















While processing, it became clear it needed more liquid.
I added another egg.

Notice the cute blue light framing the on button when it's processing.















I have a hand-crank pasta machine,
so D was enlisted to help me roll the dough into strips.

The filling was also done in the food processor.
It consists of roast chicken, onion, garlic, egg, black pepper.

The difference between ravioli and tortellini is the shape.

I cooked the ravioli in stock.

Then added sauce.
The sauce is from our tomatoes, with sausage, garlic, herbs, locatelli cheese.












Boy, was it good.

I think the Australian Shepherd, Tommy, is really Italian.
And Tommy got a taste of the sauce when we were done.

He was impressed.

Homepage

Published 3/16/12

Some of my other kitchen experiments:
You can click on these links to see them.
Altoids® copycat
Apple pie
Bean Soup
World's greatest Biscuits
Blueberry Buckle
Blooming Bread
Challah Bread
Dill Pickles
Focaccia
No-Knead Bread
Peanut Butter
Raised Rich Rolls
Raisin Bread
Ravioli
Yorkshire Pudding or Popovers

New Toy - All-Clad 3 Quart Saucepan

The latest toy arrived today.  America's Test Kitchen uses a lot of All-Clad, and when I saw this pan with the "helper handle" that seemed like an excellent idea.  We measured various pans already here, and this size, 3-quart, seemed to be the one with the most potential uses.

It's quite heavy, even when empty, since it is constructed of two layers of steel around an aluminum core.  The handle is a bit awkward, but the helper handle is wonderful.

The first test was soup - tortellini im brodo.  This is made with homemade chicken stock, carrots, sliced ginger, and Bertolli dry tortellini.  Excellent!

(To the right in the above picture are homemade Altoids™.)

(You can find the directions at my webpage.)

Tortellini - Won Ton

Lunch today was roast chicken
(with roasted carrots, onions, and potato wedges).

The bones are cooking for chicken soup.
But I couldn't wait - I decided to make a cross between
tortellini and won ton.

Using the food processor, I ground
chicken
onion tops
garlic
pepper
whole grain Rice Crispies
one egg yolk.

I used store-bought won-ton noodles.

Put a dollop in the center of each square.

Brush with egg white to help seal.

Shape like little hats.

Drop into stock seasoned with
onion tops
celery tops
black pepper
a hint of poultry seasoning.

Wait impatiently until they are done

and can be served.

Delicious!