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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2007, 10:25 AM   #1
Serial344
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Default Beets ravioli filled with potatoes and sausages

Hello Guys,
This is beets ravioli filled with potatoes and sausages served with butter and sage leaf sauce.
OK, This is a particular kind of pasta called "Ravioli". Does anybody know?
I made (My wife made) a simple pasta dough using flour, eggs, a pinch of salt and 1/3 of blended beet.
Here we are:



For the filling we used Italian sausage, boiled potatoes some nutmeg and black pepper:



First of all, mix together sausage, potatoes and spices to obtain a coarse mix:



Now let to rest in the fridge while preparing ravioli.
We stretch a piece of dough to obtain a thick layer:
In italy is very easy to find a devices that help on making pasta.
Using this device we can make a very thin continuos layer of dough (Lasagna style). Use flour to prevent sticking over worktable. When you boil ravioli, flour lapse on the pot:




Pick the filling and put a tablespoon of it over the pasta stripes....forming a lot of little heap...



...then cover with another pasta stripe



Make sure that there's no air inside the "sandwich" then press to comply then cut ravioli with a knife or with this sort of tool:





Now we can cook ravioli(s).
Set up pot, water and salt as I advised you then toss ravioli and cook for about 5 minutes.(Fresh pasta cook very quickly)



While ravioli are cooking put some butter and some sage leaf on a pan an let to cook until ravioli have done.



Put the ravioli inside the pan and mix using caution.



At this time you can add some "Asiago" cheese(I believe you can use any not-so-hard-and-not-so-strong cheese).



Mix for another minutes then eat immediatly!



I'm not a chef and maybe the dish presentation is not like in a restaurant but this is doubtless italian style!
What do you think about it?
See you next
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Unread 01-22-2007, 10:30 AM   #2
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Oh my God !!!! What are you trying to do to us ?......thanks alot, I'm currently eating my computer keyboard.....YES I KNOW WHAT RAVIOLI' ARE !!!!
THey Are delicious and now I'm Very hungry for some !!!!!

Seriously those look great...I ussually don't take the time to make my own pasta.....I need to get me a pasta maker and "roll my own". That sausage looksa incredible....my grandfather (who was from Italy) used to get some from his brother that was AWESOME....I wish I could still get some of that....mmmmm mmmm mmmm
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Unread 01-22-2007, 10:34 AM   #3
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Yowza! That looks awesome! Thanks alot, ya farker in training.....

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Unread 01-22-2007, 12:27 PM   #4
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Default Pasta

If I had an Italian restraunt thats exacatly the way I would want it presented are you sure your not classicly trained......uhmm
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Unread 01-22-2007, 12:53 PM   #5
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Hmmmmmmmmmmmmm...................
Smoked beef brisket ravioli maybe.......................
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Unread 01-22-2007, 01:10 PM   #6
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Bellissimo. I love making ravioli, but haven't in some time. Pesto ravioli with squash or pumpkin filling is my favorite. I love the little cutter wheel that you have. I need me one of those.

Grazie!
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Unread 01-22-2007, 02:27 PM   #7
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Good job! The ravioli looks great.

Potato and sausage stuffed pasta -- just what this diabetic needs to see!! The "skinny" guys inside me is saying "Feed me!".
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Unread 01-22-2007, 02:44 PM   #8
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Another great looking pasta dish.

How about telling the list how you make Pasta alla Puttanesca
and the story behind the dish.
I think the guys will get a kick out of the dish and the story.

Thanks again for the great pics.
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Unread 01-22-2007, 02:58 PM   #9
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Quote:
Originally Posted by bbqjoe
Hmmmmmmmmmmmmm...................
Smoked beef brisket ravioli maybe.......................
Joe if you used every good idea on this site your menu would look like the NYC phone book
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Unread 01-22-2007, 04:18 PM   #10
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Quote:
Originally Posted by bbqjoe
Hmmmmmmmmmmmmm...................
Smoked beef brisket ravioli maybe.......................
Hot Ravioli sounds worthy to me! Fattie stuffed hot ravioli = Italian Tamales.
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Unread 01-22-2007, 04:22 PM   #11
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between the bread thread of curts and this thread I need to start making my own stuff thanks for the insperation
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Unread 01-22-2007, 04:29 PM   #12
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I'm always on the lookout for a new friday night special.
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Unread 01-22-2007, 04:41 PM   #13
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Serial344 do you cook the sausage before stuffing the ravioli, or does it cook in the water?
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Unread 01-22-2007, 05:20 PM   #14
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Awesome looking dish! Did you cook the beets before you blended them?
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Unread 01-22-2007, 09:01 PM   #15
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Ohoooo...yes!!!
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