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.

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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