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Thread: The last 4 - green blob ravioli

  1. #1
    Cheryl Guest

    Default The last 4 - green blob ravioli

    The filling looks kind of halloweenish being a green blob but it's made
    up of sausage, spinach, ricotta and various seasonings. I used the food
    processor to make it easier to keep air bubbles out but we'll see when I
    cook them. I made them all for the freezer to use up the wonton
    wrappers. I wasn't even hungry when I assembled them, so I didn't even
    cook up a few. They might be good with just a little drizzle of EVOO,
    fresh grated parm cheese and fresh ground black pepper.

    http://i50.tinypic.com/2ivivqx.jpg

    http://i46.tinypic.com/ivv66p.jpg


  2. #2
    sf Guest

    Default Re: The last 4 - green blob ravioli

    On Sun, 07 Oct 2012 21:55:07 -0400, Cheryl <[email protected]>
    wrote:

    > The filling looks kind of halloweenish being a green blob but it's made
    > up of sausage, spinach, ricotta and various seasonings. I used the food
    > processor to make it easier to keep air bubbles out but we'll see when I
    > cook them. I made them all for the freezer to use up the wonton
    > wrappers. I wasn't even hungry when I assembled them, so I didn't even
    > cook up a few. They might be good with just a little drizzle of EVOO,
    > fresh grated parm cheese and fresh ground black pepper.
    >
    > http://i50.tinypic.com/2ivivqx.jpg
    >
    > http://i46.tinypic.com/ivv66p.jpg


    I like the sound of that filling. Did you make the pasta or are those
    won ton wrappers?

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  3. #3
    Gary Guest

    Default Re: The last 4 - green blob ravioli

    Cheryl wrote:
    >
    > The filling looks kind of halloweenish being a green blob but it's made
    > up of sausage, spinach, ricotta and various seasonings.


    > http://i46.tinypic.com/ivv66p.jpg


    Geez, Cheryl. That looks like cat puke. heheh
    I'm just teasing though. Based on your ingredients, it sounds good.
    I'm sure it will be. :-D

    G.

  4. #4
    Sqwertz Guest

    Default Re: The last 4 - green blob ravioli

    On Sun, 07 Oct 2012 21:55:07 -0400, Cheryl wrote:

    > The filling looks kind of halloweenish being a green blob but it's made
    > up of sausage, spinach, ricotta and various seasonings. I used the food
    > processor to make it easier to keep air bubbles out but we'll see when I
    > cook them. I made them all for the freezer to use up the wonton
    > wrappers. I wasn't even hungry when I assembled them, so I didn't even
    > cook up a few. They might be good with just a little drizzle of EVOO,
    > fresh grated parm cheese and fresh ground black pepper.
    >
    > http://i50.tinypic.com/2ivivqx.jpg
    >
    > http://i46.tinypic.com/ivv66p.jpg


    It's best to freeze those on a half sheet pan in a single layer, then
    put them into a ziplock. AKA "IQF" (Individually quick frozen) - so
    they don't stick together.

    -sw

  5. #5
    The Teacher Guest

    Default Re: The last 4 - green blob ravioli

    On Mon, 08 Oct 2012 02:49:05 -0700, sf wrote:

    > On Sun, 07 Oct 2012 21:55:07 -0400, Cheryl <[email protected]>
    > wrote:
    >
    >> ...I made them all for the freezer to use up the wonton wrappers.

    >
    > I like the sound of that filling. Did you make the pasta or are those
    > won ton wrappers?


    Heaven forbid you should actually READ the post before asking
    questions she already answered.

    -sw

  6. #6
    Cheryl Guest

    Default Re: The last 4 - green blob ravioli

    On 10/8/2012 1:24 PM, Sqwertz wrote:
    > On Sun, 07 Oct 2012 21:55:07 -0400, Cheryl wrote:
    >
    >> The filling looks kind of halloweenish being a green blob but it's made
    >> up of sausage, spinach, ricotta and various seasonings. I used the food
    >> processor to make it easier to keep air bubbles out but we'll see when I
    >> cook them. I made them all for the freezer to use up the wonton
    >> wrappers. I wasn't even hungry when I assembled them, so I didn't even
    >> cook up a few. They might be good with just a little drizzle of EVOO,
    >> fresh grated parm cheese and fresh ground black pepper.
    >>
    >> http://i50.tinypic.com/2ivivqx.jpg
    >>
    >> http://i46.tinypic.com/ivv66p.jpg

    >
    > It's best to freeze those on a half sheet pan in a single layer, then
    > put them into a ziplock. AKA "IQF" (Individually quick frozen) - so
    > they don't stick together.


    Thanks, yeah, that's what I did. The ones in the bag had already been
    frozen. I was just doing single layers on the sheet pan at a time.



  7. #7
    Cheryl Guest

    Default Re: The last 4 - green blob ravioli

    On 10/8/2012 6:41 AM, Gary wrote:
    > Cheryl wrote:
    >>
    >> The filling looks kind of halloweenish being a green blob but it's made
    >> up of sausage, spinach, ricotta and various seasonings.

    >
    >> http://i46.tinypic.com/ivv66p.jpg

    >
    > Geez, Cheryl. That looks like cat puke. heheh
    > I'm just teasing though. Based on your ingredients, it sounds good.
    > I'm sure it will be. :-D


    The only green cat puke I've seen had long leaves of grass in it.


  8. #8
    Cheryl Guest

    Default Re: The last 4 - green blob ravioli

    On 10/8/2012 5:49 AM, sf wrote:

    > On Sun, 07 Oct 2012 21:55:07 -0400, Cheryl <[email protected]>
    > wrote:
    >
    >> The filling looks kind of halloweenish being a green blob but it's made
    >> up of sausage, spinach, ricotta and various seasonings. I used the food
    >> processor to make it easier to keep air bubbles out but we'll see when I
    >> cook them. I made them all for the freezer to use up the wonton
    >> wrappers. I wasn't even hungry when I assembled them, so I didn't even
    >> cook up a few. They might be good with just a little drizzle of EVOO,
    >> fresh grated parm cheese and fresh ground black pepper.
    >>
    >> http://i50.tinypic.com/2ivivqx.jpg
    >>
    >> http://i46.tinypic.com/ivv66p.jpg

    >
    > I like the sound of that filling. Did you make the pasta or are those
    > won ton wrappers?
    >

    Won ton wrappers.


  9. #9
    Cheryl Guest

    Default Re: The last 4 - green blob ravioli

    On 10/8/2012 7:23 PM, Cheryl wrote:
    > On 10/8/2012 5:49 AM, sf wrote:


    >>>
    >>> http://i50.tinypic.com/2ivivqx.jpg
    >>>
    >>> http://i46.tinypic.com/ivv66p.jpg

    >>
    >> I like the sound of that filling. Did you make the pasta or are those
    >> won ton wrappers?
    >>

    > Won ton wrappers.
    >

    Little update, sf. I cooked up a few of these today and after boiling
    them, decided to fry them a little in olive oil rather than eat them
    just boiled. I wasn't thrilled with the texture just boiled. So after
    frying slightly, I just ate them with some fresh grated parmigiano
    reggiano and black pepper. YUM! None of them burst during boiling,
    either.

  10. #10
    dsi1 Guest

    Default Re: The last 4 - green blob ravioli

    On 10/12/2012 1:20 PM, Cheryl wrote:
    > On 10/8/2012 7:23 PM, Cheryl wrote:
    >> On 10/8/2012 5:49 AM, sf wrote:

    >
    >>>>
    >>>> http://i50.tinypic.com/2ivivqx.jpg
    >>>>
    >>>> http://i46.tinypic.com/ivv66p.jpg
    >>>
    >>> I like the sound of that filling. Did you make the pasta or are those
    >>> won ton wrappers?
    >>>

    >> Won ton wrappers.
    >>

    > Little update, sf. I cooked up a few of these today and after boiling
    > them, decided to fry them a little in olive oil rather than eat them
    > just boiled. I wasn't thrilled with the texture just boiled. So after
    > frying slightly, I just ate them with some fresh grated parmigiano
    > reggiano and black pepper. YUM! None of them burst during boiling, either.


    Korean mondoos are typically boiled and then fried. Typically, they just
    brown one side and that's good enough for them. The first time I made
    mondoos, I deep fried them and it was great, although most Korean cooks
    aren't going to do that. I just wasn't psychologically ready to boil and
    then fry my potstickers. These days I can do that with no problem.

  11. #11
    sf Guest

    Default Re: The last 4 - green blob ravioli

    On Fri, 12 Oct 2012 19:20:32 -0400, Cheryl <[email protected]>
    wrote:

    > On 10/8/2012 7:23 PM, Cheryl wrote:
    > > On 10/8/2012 5:49 AM, sf wrote:

    >
    > >>>
    > >>> http://i50.tinypic.com/2ivivqx.jpg
    > >>>
    > >>> http://i46.tinypic.com/ivv66p.jpg
    > >>
    > >> I like the sound of that filling. Did you make the pasta or are those
    > >> won ton wrappers?
    > >>

    > > Won ton wrappers.
    > >

    > Little update, sf. I cooked up a few of these today and after boiling
    > them, decided to fry them a little in olive oil rather than eat them
    > just boiled. I wasn't thrilled with the texture just boiled. So after
    > frying slightly, I just ate them with some fresh grated parmigiano
    > reggiano and black pepper. YUM! None of them burst during boiling,
    > either.


    Thanks, Cheryl... that confirms my suspicion! I had a feeling I
    wouldn't like them boiled but wasn't sure about fried. They are often
    dredged in bread crumbs before frying. Did you do that too?



    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  12. #12
    Sqwertz Guest

    Default Re: The last 4 - green blob ravioli

    On Fri, 12 Oct 2012 19:20:32 -0400, Cheryl wrote:

    > Little update, sf. I cooked up a few of these today and after boiling
    > them, decided to fry them a little in olive oil rather than eat them
    > just boiled. I wasn't thrilled with the texture just boiled. So after
    > frying slightly, I just ate them with some fresh grated parmigiano
    > reggiano and black pepper. YUM! None of them burst during boiling,
    > either.


    I always par boil my ravs, then fry them in butter+evoo to toughen up
    the skins and get some texture and Maillard on them. I won't cook
    them any other way any more.

    -sw

  13. #13
    Cheryl Guest

    Default Re: The last 4 - green blob ravioli

    On 10/13/2012 2:17 AM, Sqwertz wrote:
    > On Fri, 12 Oct 2012 19:20:32 -0400, Cheryl wrote:
    >
    >> Little update, sf. I cooked up a few of these today and after boiling
    >> them, decided to fry them a little in olive oil rather than eat them
    >> just boiled. I wasn't thrilled with the texture just boiled. So after
    >> frying slightly, I just ate them with some fresh grated parmigiano
    >> reggiano and black pepper. YUM! None of them burst during boiling,
    >> either.

    >
    > I always par boil my ravs, then fry them in butter+evoo to toughen up
    > the skins and get some texture and Maillard on them. I won't cook
    > them any other way any more.


    I haven't made homemade ravioli since I was first married in the early
    80s and it was too much work. I never thought about using won ton
    wrappers before lately. I will always fry them a little before using
    them in any way after this experiment.




  14. #14
    Cheryl Guest

    Default Re: The last 4 - green blob ravioli

    On 10/12/2012 9:34 PM, sf wrote:
    > On Fri, 12 Oct 2012 19:20:32 -0400, Cheryl <[email protected]>
    > wrote:
    >
    >> On 10/8/2012 7:23 PM, Cheryl wrote:
    >>> On 10/8/2012 5:49 AM, sf wrote:

    >>
    >>>>>
    >>>>> http://i50.tinypic.com/2ivivqx.jpg
    >>>>>
    >>>>> http://i46.tinypic.com/ivv66p.jpg
    >>>>
    >>>> I like the sound of that filling. Did you make the pasta or are those
    >>>> won ton wrappers?
    >>>>
    >>> Won ton wrappers.
    >>>

    >> Little update, sf. I cooked up a few of these today and after boiling
    >> them, decided to fry them a little in olive oil rather than eat them
    >> just boiled. I wasn't thrilled with the texture just boiled. So after
    >> frying slightly, I just ate them with some fresh grated parmigiano
    >> reggiano and black pepper. YUM! None of them burst during boiling,
    >> either.

    >
    > Thanks, Cheryl... that confirms my suspicion! I had a feeling I
    > wouldn't like them boiled but wasn't sure about fried. They are often
    > dredged in bread crumbs before frying. Did you do that too?
    >
    >
    >

    Not in this application, no.


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