You are reading a single comment by @dancing james and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@dancing james
@giofox
I made my first attempt at ravioli last night. Technique was great, thin pasta, no leaks etc.
Mainly followed this recipe https://www.seriouseats.com/recipes/2015/02/butternut-squash-ravioli-recipe.html but with a few tweaks. Didn’t have sage so used rosemary in the filling. As I didn’t have sage I put rosemary and garlic in butter to flavour it, and then added orange juice and pasta cooking water to emulsify and toss the ravioli in. Made a sourdough and hazelnut crumb - pan fried with butter to add some texture.
But the filling was ok, not great. I’d like to find some lighter more subtle modern fillings. Meat, fish or veg are fine. It feels that often the suggested fillings are quite rich to overcome overly thick pasta, but the pasta was actually quite thin so feel the filling doesn’t need to be so robust. Also the filling was thick paste almost like a heavy baby food more texture would have been good.
Can you suggest any good recipes or recipe books for more modern pasta fillings.