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Cooking With Grandma Week Four: Ravioli

Published August 1st, 2013

After a brief hiatus, Grandma and I are back with this week's cooking adventure...ravioli! The recipe used for the pasta can be found here: http://www.foodnetwork.com/recipes/anne-burrell/chef-annes-all-purpose-pasta-dough-recipe/index.html The filling was two cups of ricotta cheese, 2/3 cup of parmesean cheese, two eggs, a palmful of finely chopped fresh parsley, 1/8 teaspoon of white pepper, and 1/8 teaspoon of salt.

Ingredients.

My Grandma always stores her fresh parsley in a mug or cup, almost like a miniature vase, in hopes of keeping it fresh longer.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/4.5 / 1/50 sec

Ricotta & Parmesan.

We made the filling first and let it rest in the fridge while we cooked.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2.5 / 1/320 sec

Parsley.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2.2 / 1/250 sec

Setup.

The rolling pin was very difficult to fit in the frame without walking out of the kitchen.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/3.2 / 1/100 sec

Flour.

This is what four cups of flour looks like. It felt so wrong to spill it all over Grandma's table, but that's what you're supposed to do for pasta dough. A rare occasion when being a little messy at Grandma's house is encouraged.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2.2 / 1/400 sec

The Well.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2.2 / 1/200 sec

Walled-In.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/3.5 / 1/160 sec

Salt.

Props to Grandma for successfully using my DSLR!

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/3.5 / 1/80 sec

The Chef.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/3.5 / 1/80 sec

Knead.

This part easily qualifies as a workout. Kneading for 8-10 minutes is tough.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2 / 1/400 sec

Big Stick Diplomacy.

Grandma's pasta rolling pin was made by my Grandfather. It's size is very useful as the pasta dough stretches out very far as you roll!

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2.2 / 1/100 sec

Rolling.

Grandma was much better at this part than I was.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2 / 1/400 sec

Thin.

The dough eventually covered the majority of the table.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2 / 1/400 sec

Filling.

We ended up using a little less than is pictured here, probably about a teaspoon of filling in each is what we decided to use.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2 / 1/500 sec

Fold.

The next part involved cutting out the shapes and pressing together the edges.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2 / 1/400 sec

Boiling.

Since we're working with fresh pasta dough, the ravioli only needed 5 minutes to cook.

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/2.8 / 1/1000 sec

Final Product.

We ended up with about 40 ravioli (I think...we started eating them before we could count).

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/3.5 / 1/40 sec

Closeup.

We couldn't roll out our dough as thin as we would have liked, so the edges of the ravioli were a bit thick for our taste. But they still tasted good, and we think the thicker dough kept them from bursting in the boiling water (a problem we often have with ravioli we buy in the frozen food section).

  • July 31st, 2013
  • NIKON D7000
  • 50mm / f/3.5 / 1/100 sec

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