[hunto]

Originally Posted by ratman201

It might be a complete wash though. It's my first time making ravioli from scratch. The pasta dough I made is good, but as far as constructing ravioli and making a good filling, well I'm might complete fuck it up.

You can't fuck it up Rat. How are you going to fill them, cheese, meat, or mix?

[ratman201]

Originally Posted by hunto

You can't fuck it up Rat. How are you going to fill them, cheese, meat, or mix?

Cheese. Basically I had this pasta the other day at school that was pasta, mild goat cheese, rapini and some hot peppers, suprisingly it was awesome.

So I'm filling them with Chèvres and parsley. The problem is that Chèvres, while soft, isn't fluid like ricotta. I think im just going to whip it with a little heavy cream. I've never worked with it though so I don't know how easy it will break.

I'm pretty much practicing my composed plating it will be a ravioli topped with wilted rappini, topped with the braised lamb, then some tomatoes I confit earlier that topped with crispy garlic chips, all floating on a sauce made by reducing the braising liquid.

I'll post pics early tomorrow morning.

[hunto]

Originally Posted by ratman201

Cheese. Basically I had this pasta the other day at school that was pasta, mild goat cheese, rapini and some hot peppers, suprisingly it was awesome.

So I'm filling them with Chèvres and parsley. The problem is that Chèvres, while soft, isn't fluid like ricotta. I think im just going to whip it with a little heavy cream. I've never worked with it though so I don't know how easy it will break.

I'm pretty much practicing my composed plating it will be a ravioli topped with wilted rappini, topped with the braised lamb, then some tomatoes I confit earlier that topped with crispy garlic chips, all floating on a sauce made by reducing the braising liquid.

Sounds awesome.

Mild feta=delicious. I eat it with grape leaf rolls, an old Syrian/Greek dish.

Your description alone makes me want to come see.

Yes, pics. Please.

[ratman201]

Originally Posted by hunto

Sounds awesome.

Mild feta=delicious. I eat it with grape leaf rolls, an old Syrian/Greek dish.

Your description alone makes me want to come see.

Chèvres is a little more gamey than feta and not nearly as salty its also got a creamy texture. I guess it's a lot like cream cheese but slightly firmer, saltier, cheesier flavor and a little more sour.

Stuffed grape leaves are awesome.

[hunto]

Originally Posted by ratman201

Chèvres is a little more gamey than feta and not nearly as salty its also got a creamy texture. I guess it's a lot like cream cheese but slightly firmer, saltier, cheesier flavor and a little more sour.

Stuffed grape leaves are awesome.

Interesting.

The things I've learned here....

[ratman201]

It's also damned expensive at about $30 per pound.

I'm off to start braising my lamb.

[thethirddiaz]

Originally Posted by ratman201

Chèvres is a little more gamey than feta and not nearly as salty its also got a creamy texture. I guess it's a lot like cream cheese but slightly firmer, saltier, cheesier flavor and a little more sour.

Stuffed grape leaves are awesome.

I've heard this description for meat, but what does gamey mean for cheese? Also, if you ever need to come to Pittsburgh for an extended stay (weekend or longer), you are welcome to stay with me on the condition you cook. A lot.

[vince89]

Im off to bed ballas, weekend of training up ahead.

[hunto]

Originally Posted by vince89

Im off to bed ballas, weekend of training up ahead.

Don't dream of evil clowns.

[ciscokid1024]

Stuffed Manacotti is not too hard and Lasagna is easy, but I have never tried ravioli from scratch