[Matthew]

Bought a pasta press will all kinds of fun attachments. I planned on making some pasta that night but it never panned out. Now I have had it for 2 weeks and I stumped about what to make. My wife really wants some lobster ravioli but honestly I don't want to spend $30 a pound on the lobster meat for my first dish. Any ideas for a pasta noob?

[Blueicus]

I nice wintry ravioli filling is roasted squash and chestnut puree (spice it with a bit of nutmeg, allspice, s&p, maybe some thyme) , with a nice herbed brown butter sauce.

[ChefDrizzle]

haha, well your wife has some nice taste goin with the lobster.. whenever i make raviolis i usually put some kind of cheese like goat or bleu, basically anything that will melt and almost create its own sauce for the rav's when u break into them.. maybe do a pork tenderloin/apple/walnut/goat cheese with a touch of honey and some herbs if you want.. granted its not seafood or nothing like lobster, but it will be good.. if you want to stick with seafood u can just make a basic crab cake recipe and stick that in there, crab may not be lobster but its just as good to me..

[phatch]

I'd do a parsley papparedelle in a light sauce to show off the embedded herb. Not too much work but plenty of wow for those who don't know how it's done.

Maybe with some artichokes and capers in the sauce.

[Food4Sport]

where can i get a pasta press?

[GORDON O'KEEFFE]

Originally Posted by Matthew

Bought a pasta press will all kinds of fun attachments. I planned on making some pasta that night but it never panned out. Now I have had it for 2 weeks and I stumped about what to make. My wife really wants some lobster ravioli but honestly I don't want to spend $30 a pound on the lobster meat for my first dish. Any ideas for a pasta noob?

I tell you what Matthew you have purchased a lovely bit of equipment my friend,you'll be the envy of all your mates who love pasta.First things first make a really good pasta,letting it rest etc,etc,now for ravioli fillings if you don't want to start out to difficult.Try sundried tomatos, fresh spinach and buffulo mozzerella.Just blanch the spinach leaves first, the rest you don't need to cook.Fresh cracked black pepper and maldon sea salt.A nice sauce to go with it would be a roasted red pepper and garlic.saute onions with garlic in olive oil, add your deseeded and skinned peppers some tomatoes roughly chopped 2-3.cook for 10 mins,or until the tomatoes are soft.puree and season.There you have it,put it together beautifully on aplate and sauce it up.Shaved parmesan tops it off. enjoy mate.

[AndyG]

I have thought for a long time that if I ever started a restaurant, my favorite idea would be a "world pasta" restaurant. Not something I could pull off without a lot of education and/or work on it, but anyway some thoughts:

Ravioli with a Tibetan momo filling, sauteed in onions, sweet peppers and a sweet tamari-based sauce.

Angel hair pasta with a thick lamb curry.

Thin lasagne noodles with a "spring roll" filling/layering.

Japanese noodle soups, yum. Buckwheat or semolina pasta.

Singapore style fried noodle dishes (tons to choose from)

I'd also make spiced noodle dough using, for example, garam masala. I've made that and it's delicious for the right dish.

Pasta dough with ginger juice in it . . lots of possibilities there, and could really take someone by surprise.

The thoughts ramble on . . . I love pasta.