![]() Pulse together all ingredients in a food processor. Drizzle in 1 tablespoon of olive oil to keep moist. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Return pan to stove, flame will go out in about 1 minute. Take pan away from heat source and flambe. While the dough rested, I moved onto the filling as planned.Ĭhicken Marsala Ravioli Filling (from Tyler Florence )Ģ tablespoons Parmesan cheese, grated, dividedīrown chicken in 2 tablespoons of olive oil over medium-high heat. Wrap with plastic wrap and let sit about 20 minutes. Knead dough by hand until it's smooth and not sticky. If dough gets too dry, moisten with olive oil. Using paddle, on low speed, combine until dough comes together and is no longer sticky. ![]() This is where I borrowed from the Williams-Sonoma recipe and moistened the dough with olive oil instead.Ĭombine eggs with 2 cups flour in bowl of electric mixer. It then said to moisten the dough with water if necessary. The one that came with the pasta maker said I could put the flour and eggs in my KitchenAid and mix it on a low speed. I took the recipe that came with the pasta maker and the one from the Williams-Sonoma book and used ideas from both. Some, like the one I found in Williams-Sonoma Pasta, also call for olive oil. They all basically call for flour and eggs. There are many recipes out there for pasta dough. Pasta Dough (adapted from Imperia recipe and Williams-Sonoma Pasta) You don't want to be sitting waiting for two things when you could be waiting on one and working on another. Cooking always requires this balance of time. Taking these things into account, I decided I would make the dough first to the point where it needed to rest, then make the filling and let it chill, and then go back to the dough. The dough needed to rest for about 20 minutes, and the filling needed to cool before it could be used. I read through the recipes for the filling and for the dough. I finally chose Tyler Florence's chicken marsala filling. So I posted a want ad on Serious Eats and got some great ideas there (thank you to those who responded!). ![]() I searched around a bit for filling recipes but just wasn't finding any that struck my fancy. The pasta maker included recipes for the dough and a couple different fillings but not one I was in the mood for. The time had come to unbox these and put them to work - or as it turned out, put me to work.įor my first attempt, I wanted to stick with a regular egg pasta dough, no spinach or anything fancy, and I wanted to make some sort of meat filling. I received a pasta maker and ravioli attachment for Christmas.
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