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Help! Ravioli

post #1 of 7
Thread Starter 

I was planning on making mushroom ravioli for my husband's birthday today but it started snowing much earlier than it was supposed to and I can't go to the grocery store to get the necessary items.  So, I'll have to make do with what I have here, any ideas on what kind of ravioli I can make with this and sauce to serve it with?

 

I have:

italian sausage

green and red bell peppers

canned tomatoes

parmesan

cream cheese

butter

carrots/celery/onion

garlic

walnuts

wine

 

I know some of this will make a great dish but what! Also, can I make the ravioli early in the day and then cook later or do they have to be made a la minute?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 7
Thread Starter 
Ok never mind, I only have 1 egg so ravioli is out

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 7

bit late maybe but...

you can make pasta dough without eggs at all.

3 cups flour

1 cup water 

1 tsp salt

2 tbsp olive oil

 

put dry ingredients in food processor or a bowl if you have none.

turn processor on, add liquid ingredients till dough forms a ball and comes away from the sides.

(or stir with a fork and do the same then knead by hand a bit till you have a ball)

 

let rest half an hour for easier rolling.

tadaah.

post #4 of 7

Damn , but just for fun ill tell you what i thought about when i read this...

 

Italian sausage chopped up in slices and set aside. 

Get that mirepoix going and add in some garlic then the tomatoes and a bit (and i mean a really small amount) of water. Simmer for about 20-30 add some salt, a hint of pepper. 

Sautee some peppers in a pan. 

Mix sliced sausage and peppers and set aside once more. 

 

Take those tomatoes and throw it in the blender mirepoix and all. Back in the pot for a few more minutes. 

 

Grate some parm. 

 

Then layer sauce, sausage (with peppers), parm, sauce, sausage, parm, and finish with a fine layer of sauce and a bit of cheese if you like.

Into the oven till sausage is cooked and cheese melts. 

 

Their you go SAUSAGE GRATIN!!! :D

 

Sit down enjoy with a glass of wine :P

 

Its so early in the morning here, and im bored, and my creative juices are still flowing xD. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 7
Thread Starter 

Thanks for the suggestions, a little late though.

 

Originally I was going to do a filling for the ravioli made with sausage/peppers and a bit of cream cheese to bind.  With a simple tomato sauce.

 

But I ended up doing a sausage and peppers pasta.  I cooked the links and then set aside.  In the same pan I cooked down sliced onions, peppers and garlic until softened and added tomato sauce.  Cut the sausage into medallions and put them in the sauce and then tossed some spaghetti in it.  Hubby was happy.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 7

Koukou, it's a good idea to keep a pack of won-ton leaves in your freezer, they keep a very long time. They absolutely make the best ravioli having the thinnest pasta ever! A bit tricky to handle as they are quite brittle.

post #7 of 7
Thread Starter 
Thank you. I have not used wonton leaves but I have heard that they don't taste good. I will have to find out for myself.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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