Jamie Oliver

forum: Food & Drink

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#1 Tue 12 Jun 07 1:03pm

Set

Member
Member since Sat 14 Apr 07

Ravioli...disaster =(

Today I tried for the first time making a small batch of fresh pasta to make Raviolis. I think i used 100 gram of flour and 4 egg yolks. I kneaded it until i find that it is pretty silky. Then i let it rest for about 30 minutes before rolling it out into like 1-2 milimeters thick then add filling and seal it with the leftover egg whites. Then i cook it for almost like 10 minutes because the pasta would be soooo hard :S Anyone have any clue to whats wrong?:'(

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#2 Tue 12 Jun 07 1:57pm

GeoffP

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Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Ravioli...disaster =(

What kind of flour did you use?

Were the ravioli soft before you started cooking them?

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#3 Tue 12 Jun 07 2:59pm

Set

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Member since Sat 14 Apr 07

Re: Ravioli...disaster =(

I used normal bread flour yikes and yeah they were pretty soft but it seems the side 'breaks' quite quickly from dryness

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#4 Tue 12 Jun 07 3:09pm

Set

Member
Member since Sat 14 Apr 07

Re: Ravioli...disaster =(

If this helps pin pointing the problem, the seal seems to not be cooked through, eventhough i tried to flatten it out before i start cooking...when i see the cross section, the inner part seems to be of a darker color :S even after like 10 minutes =S

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#5 Tue 12 Jun 07 5:45pm

SusanneH

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From Germany
Member since Mon 13 Mar 06

Re: Ravioli...disaster =(

2mm sounds very thick. And then doubled on the edges?

Have never made ravioli, but it sounds like maybe your dough was a little thick...

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#6 Tue 12 Jun 07 6:55pm

Set

Member
Member since Sat 14 Apr 07

Re: Ravioli...disaster =(

man i gotta ask my mom to buy be one of those pasta machines ahaha, that'd make it much easier than using a rolling pin big_smile I'll try again tomorrow, making them thinner that is smile if that still doesn't work ill ask again ahahah

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#7 Tue 12 Jun 07 8:44pm

GeoffP

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Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Ravioli...disaster =(

Bread flour isn't ideal - trytogetsomeproper tipo 00 pasta flour, or use the finest flour you can find.

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#8 Tue 12 Jun 07 10:57pm

SusanneH

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From Germany
Member since Mon 13 Mar 06

Re: Ravioli...disaster =(

geoff, do you happen to know if tipo 00 is like 405 flour (which is our white flour for cake here....) ? or is it even finer?

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#9 Wed 13 Jun 07 1:04am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Ravioli...disaster =(

The 405 flour should do OK assuming its not self-raising!

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#10 Wed 13 Jun 07 2:09am

Dave Barker

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Occupation Chef
From At the stove...
Member since Tue 29 Jun 04

Re: Ravioli...disaster =(

I usualy only use 1 Large egg per 100 grams of flour!!! 4 seems quite a lot.... I am not sure, but maybe that could be part of the problem???

Last edited by DB27 (Wed 13 Jun 07 2:16am)

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