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09-22-2007, 08:34 AM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | I Need Some Dough ... I've no desire to make and prepare the dough for ravioli and tortellini. Are precut circles or squares of dough that can be used for this purpose available? Are wonton wrappers acceptable or the same as the dough used for ravioli or tortellini? I believe that there are pasta sheets that can be used for this purpose, and, if so, what should I look for in the way of thickness and dough type?
I've got plenty of filling recipes and nothing to fill
Shel
Last edited by shel; 09-22-2007 at 09:13 AM.
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09-22-2007, 11:49 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 4,027
| | I've used wonton skins for other dumplings, and have had no problems (they tend to be thinner than I would make pasta dough, so are a little more delicate).
But you can buy fresh pasta dough sheets in some gourmet groceries (and maybe Whole Foods?). I don't think they offer a choice of thicknesses or "types," though -- just maybe plain versus spinach? Italian groceries and pasta stores are sure to have what you want, and should be able to offer help.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 | 
09-22-2007, 03:03 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,413
| | I've almost completely gotten away from making my own ravioli dough, because the wonton and eggroll wrappers work so well.
As Suzanne points out, won ton wrappers are a bit thinner. But they also are a tougher dough, so can be handled that way. And you can hardly tell the difference in the finished product.
Just two nights ago I used won ton wrappers to make crab-filled ravioli. Worked like a charm. | 
09-22-2007, 03:10 PM
|  | Registered User Culinary Experience: Can't Boil Water | | Join Date: Aug 2007
Posts: 480
| | I do prefer semolina dough for a lot of things. I wish I could buy sheets of it here. | 
09-22-2007, 05:56 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | Hey, y'all, that's great news. Can't wait to try making some filled pasta. Thanks so much!
Shel | 
09-22-2007, 10:18 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,413
| | Although it's an extra step, Shel, one thing I do is use a round (actually, round & corrugated) cookie cutter.
After sandwiching the filling between two wrappers, and pressing them to seal as good as possible (using either water or an egg wash), I then cut through the excess dough with the cookie cutter. This gives me a preferred round shape, and helps seal the edges too.
When making your "sandwiches" be sure and squeeze out as much air as possible. Else you'll have a mess when you cook them. | 
09-23-2007, 05:46 AM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | Quote:
Originally Posted by KYHeirloomer When making your "sandwiches" be sure and squeeze out as much air as possible. Else you'll have a mess when you cook them. | Hi,
Recently Alton Brown had a show on making ravioli and tortellini, which is what prompted my question, and he made the same point, which, imo, bears repeating. Good point!
Shel (why am I up @ 3:30am!?) | 
09-23-2007, 07:13 AM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| | Quote:
Originally Posted by Suzanne I've used wonton skins for other dumplings, and have had no problems (they tend to be thinner than I would make pasta dough, so are a little more delicate). | That's perfect for a couple of recipes/techniques provided by Jim McNair in his book on pasta. James McNair's Pasta Cookbook
Thanks!
Shel
Last edited by shel; 09-23-2007 at 07:25 AM.
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09-23-2007, 07:43 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Sep 2007
Posts: 52
| | Quote:
Originally Posted by KYHeirloomer I've almost completely gotten away from making my own ravioli dough, because the wonton and eggroll wrappers work so well. | But do the wonton and eggroll wrappers taste anything like pasta dough after filled? Maybe with a little sauce, you can't really tell the difference?
Just wondering
Thanks-
-Mary | 
09-23-2007, 10:21 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,413
| | Mary, if you make an egg dough or a semolina dough, you can taste the difference, even when sauced.
But if you make a plain all-purpose-flour dough, there is no decernable difference in flavor. At least I can't detect any. Particularly, as you surmised, when sauced.
There is a slight texture difference. But not enough to matter, IMO. | 
09-23-2007, 04:48 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2007 Location: Houston
Posts: 380
| | In honor of shel I made "homemade" manicotti. I used some store bought pasta shells for 1/2 of it and used eggroll wrappers for the other half. I usually make my own using my pasta machine to do it but I wanted to experiment. Here are the results:
Hated hated hated the store bought shells. Too thick, not a great flavor (I used Barilla brand). Simply just tasted like rolled up thick-asp lasagne noodles. Would never choose to use those again. The others that used the egg roll wrappers were very delicate and delicious. The "pasta sheet" was very inconspicuous and was really just a vehicle for the filling. The only thing that would be better is to make your own crepe instead of the wrapper. I highly recommend them with the manicotti. |  |
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