You people are a terrible influence. I just ordered the KitchenAid attachment from Home Depot of all places. As low a price as anywhere, free shipping and a 15% off coupon thanks to Alina's site.
--Lisa
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| Making ravioli, agnolotti https://cookaholics.org/viewtopic.php?f=12&t=3277 |
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| Author: | ldkelley [ Mon Aug 26, 2013 7:28 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
Thanks, Fitzie. I would have given up on ravioli without the encouragement I received here! Fuzzy, for the goat milk ricotta I used a standard "quick" ricotta recipe with goat milk: 1 liter goat milk (not ultra pasturized if you can get it -I got it at Whole Foods) 3 TBSP fresh lemon from one lemon 1 tsp salt Heat the milk and salt to 185-190, stirring to prevent scorching. Remove from heat, add in lemon juice and give one or two stirs to mix. Let pot rest undisturbed for 5 to 10 mins for the curd to form. Line a colander with cheese cloth or butter muslin. Slowly pour the mixture into the cheese cloth and let drain one to two hours. I drained for two and a half hours because I wanted it dryish for the filling. I would say that the delicate goat milk flavor was lost in the ravioli with all the spinach, so I will go with regular cow milk next time and save the goat milk for something where it will stand out more. --Lisa |
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| Author: | Amy [ Mon Aug 26, 2013 7:57 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
Those look great Lisa. How did you like the dough? Amy |
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| Author: | JesBelle [ Mon Aug 26, 2013 9:01 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
Homogenized goat milk? Goat milk doesn't separate from the cream. |
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| Author: | ldkelley [ Mon Aug 26, 2013 11:11 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
Amy, I liked the dough. I actually found it harder to roll than my regular egg dough, and I had a few tears. But it did roll out thin enough I could read the print on my cutting board through it, and was very tasty. I am thinking that part of the reason why I had so many blow outs before was that I was using the wrong dough. The only problem I really had was that I rested it too long at room temperature and it started to separate - there was oil on the creases and on the plastic wrap. I'll refrigerate it up until 30 mins or so before I want to use it next time. I should have thought through the implications of the butter but I didn't. I rerolled the scraps from the first rolling and made more ravioli, but it was very hard to roll the second time. I will probably try it again if I get something mechanical to roll with. Thank you, --Lisa |
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| Author: | ldkelley [ Mon Aug 26, 2013 11:11 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
Thanks, JesBelle, corrected. |
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| Author: | Amy [ Mon Aug 26, 2013 11:21 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
I should have told you that Lisa. Because of the fat, it really does need a little resting in the fridge before you roll it. But, because it has no egg, it holds really well. Amy |
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| Author: | ldkelley [ Mon Aug 26, 2013 3:14 pm ] |
| Post subject: | Re: Making ravioli, agnolotti |
You people are a terrible influence. I just ordered the KitchenAid attachment from Home Depot of all places. As low a price as anywhere, free shipping and a 15% off coupon thanks to Alina's site. --Lisa |
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| Author: | JesBelle [ Tue Aug 27, 2013 9:55 am ] |
| Post subject: | Re: Making ravioli, agnolotti |
Ok, "not ultra-pasteurized" makes more sense. |
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| Author: | cmd2012 [ Tue Aug 27, 2013 12:00 pm ] |
| Post subject: | Re: Making ravioli, agnolotti |
Yay! Those look great. |
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| Author: | TheFuzzy [ Tue Aug 27, 2013 9:36 pm ] |
| Post subject: | Re: Making ravioli, agnolotti |
Lisa, Actually, I'm lazy -- my local cheesemonger now has goat-milk ricotta for $8/lbs. I'll just buy it ... |
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