Joined: Mar. 2008
I made raviolli for the first time ever tonight.
None of them fell apart during cooking!!!!
Purchased flat sheets of fresh pasta (too lazy to make it myself). Then cut sheets into approx 5X5 inch squares (too big in hindsight).
Filled pasta squares with mixture of sauted wild mushrooms, onions, and garlic (plus salt & pepper, of course) sauteed in olive oil, then cooled a bit, then food processed for 30 seconds or so.
Primed the edges of pasta squares with egg wash. (This must be what kept them together, to my surprise.)
Put heaping teaspoon of food-processed mushroom filling in center of each pasta square.
Pressed out air around filling, and crimped edges (both sides) with fork.
Boiled in softly-rolling water approx 4-5 minutes.
Served with a simple tomato sauce (onion, garlic, canned crushed tomatoes, salt, pepper, basil).
Pretty good, but I have a lot to learn about making raviolli. Mine had way too much excess pasta around the edges.
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