Potato Raviolis

fx

Tue, 8 Mar 2016 17:36:42 GMT

Not always.

rob weaver

Wed, 4 Jul 2012 02:28:14 GMT

are these raviolis sauced?

thomas j. byrne

Tue, 1 Feb 2011 23:12:28 GMT

Can you please tell me where to get that ravioli cutter you got from cemora italy please, all the cutters i have are way too thin resulting in leakage of stuffing when boiling...so a name or something would be greatly appreciated. Thank you, Tom

Evangelina

Tue, 13 Oct 2009 05:40:33 GMT

Me han encantado tus recetas y ma�ana haremos mi esposo y yo la sopa minestrone, pero tambien muy pronto me animare a hacer los raviolis rellenos de papa que se ve quedan exquisitos. Espero no sea muy dificil lograr la textura correcta de la pasta porque es la primera vez que haria mi propia pasta. Gracias por compartir en forma tan generosa tus recetas y tantas fotografias para ilustrar el paso a paso de cada una de ellas. Gracias y saludos desde Cabo San Lucas, Mexico.

roger

Sat, 8 Aug 2009 19:59:57 GMT

Of course the Slavs all have dough wrapped potato, but for comfort, it"s the kasha, roasted buckwheat, filling for me. With chopped fresh dill in the wrappers (a la Galicia), and fried onions (especially in chicken fat) on top, I can almost speak Yiddish.

fx

Sat, 6 Jun 2009 07:58:16 GMT

Well thanks a lot for your kind words Mike! Ain"t that a cool ravioli cutter I got myself? Unfortunately this came from Italy and I wouldn"t know a source in the US to get just the same. HOWEVER you can certainly great tools with just as much soul as this one on Ebay, looking up keywords such as "pastry roller wheel dough" and "antique vintage classic" with some variation. What I use is only a pastry roller, sure it looks nice but they are common tools and Ebay always lists dozens at any given time. Happy hunting!

mike levy

Wed, 3 Jun 2009 00:20:35 GMT

where, my friend can i find a ravioli cutter like the one in your potato raviolis post?
any help would sincerely be appreciated. i canʻt find anything like it, even on line.
we are located in san francisco ca.
p.s. you have the killerest website on earth. awesome photography and composition.

fx

Wed, 21 Jan 2009 15:38:38 GMT

Alex, I am not one for salt, and usually the salt in the Parmesan is enough for me, but all you need is taste and add salt as you feel is needed.

Alex

Wed, 21 Jan 2009 09:23:52 GMT

Hi Francois!
Do you add any salt to the potato stuffing or are they salty enough because of the parmesan?

fx

Tue, 13 Jan 2009 07:16:11 GMT

Dororthy, amazing that these humble raviolis would be the key to marital felicity!

dorothy gleeson

Mon, 29 Dec 2008 12:20:09 GMT

amazingly, there"s a load of Italian influence in the food of Poland, with the potato and quark filled raviolis as no.1. not so long ago a girl who couldn"t makeher own pasta or raviolis wouldn"t be regarded as fit for a marriage!

Brunost

Mon, 3 Nov 2008 05:13:39 GMT

Thanks for your wonderful recipes/photos.
This recipe should be tried with vitelotte potatoes, they are blue/purple and would give to this dish a nice unusual color when opening the ravioli!
Regards.

fx

Mon, 27 Oct 2008 09:28:39 GMT

Agnieska, indeed you can, just look at my article #137 "Heaven is a Plate of Tortellini" for the recipe. Delicious!

Agnieszka

Mon, 27 Oct 2008 09:25:10 GMT

FX,
Thanks for this nice recipe + photo combo. Lovely, as usual. I have a question about a pumpkin. Can you use pumpking as ravioli stuffing, and if so, what would be essential to turn it into a delicious dish? Regards

fx

Sun, 12 Oct 2008 13:34:13 GMT

Laura if you try these potato raviolis, you will ove them, and it"s really extremely economical in this time of crisis!

Laura C.

Fri, 10 Oct 2008 22:39:10 GMT

I"m so making these in a couple of weeks. I love potato and I love pasta. Pretty sure I made something similar in culinary school. It was raviolis with potato and apple. So good.
Yours are absolutely beautiful!

fx

Mon, 6 Oct 2008 15:11:57 GMT

Amy, tomato concentrate is tomato pasta boiled until a lot of water has evaporated. You can definitely use tomato paste dough, the idea is really to color the stuffing more than anything!

Amy S

Sat, 4 Oct 2008 19:17:29 GMT

Looks yummy as usual. Cannot wait to try it. Is Tomato concentrate the same as tomato paste? If not I will have to look for the concentrate.

Thanks again.

fx

Thu, 2 Oct 2008 14:48:42 GMT

Colin, I have to try cow-drop bingo, this is something that could work well at some farm brunch we have around here in Switzerland! How do people mark the squares on the field? Are there some martingales you can apply to win?

Colin Gore

Tue, 30 Sep 2008 15:16:57 GMT

FX,

Cow-drop bingo could perhaps occur in your kitchen, granted you have a pygmy cow, or an outside kitchen with an acre of pasture.

For those unfamiliar with the game, it is vaguely similar to "Bingo" in the US. A numbered grid is marked on a field. Players are each assigned a number. A well-fed cow is then let to pasture, and a winner is declared when the first area of the grid is "marked" by a cow-pie, indicating the winning number.

Naturally, it is a sport for only the most refined ladies and gentlemen.

Cheers,
Colin

fx

Tue, 30 Sep 2008 14:53:35 GMT

Chef4cook, in Switzerland I have never found any flour with the 00 on the label. They sell them by 50kg bags to bakers, sure enough, and we might have them under other names, but I can"t confirm your finding based on my experience for this reason. My own favorite type of flour for pasta making is fine durum-wheat semolina, same they use to make "dried pasta" or maccheroni.

fx

Tue, 30 Sep 2008 14:45:57 GMT

Catherine, I nearly had a heart attack when reading your suggestion of freezing my raviolis, but hey, it might work after all. The thing is they take longer to make than to eat, so I never really had leftovers raviolis!

fx

Tue, 30 Sep 2008 14:44:48 GMT

Zorra, I ate my many imperfect raviolis before taking the pictures ...

fx

Tue, 30 Sep 2008 14:43:41 GMT

Chiffonade, indeed I much admire the genius of Italians and many other people, including of course the Indians, who create a delicious world of rich culinary diversity using the most simple ingredients. It is very much an image of civilization to turn underground tubers into gorgeous raviolis.

fx

Tue, 30 Sep 2008 14:39:54 GMT

Colin, I have yet to try cow-drop bingo, but can it be done in my kitchen?

fx

Tue, 30 Sep 2008 14:38:28 GMT

Rosa, thanks for your appreciation, in fact I had wondered wether to even publish this article, it is quite prosaic but nice all the same.

fx

Tue, 30 Sep 2008 14:37:55 GMT

Meramarina, I recommend you get a pasta machine, they are very durable and make pasta-making foolproof and quite enjoyable. Have fun!

fx

Tue, 30 Sep 2008 14:37:08 GMT

Randall, thanks for dropping by and glad you liked my little article!

fx

Tue, 30 Sep 2008 14:33:58 GMT

Tina, it"s good you can now laugh at this traumatic stop on your pasta-making road, but now it"s time to move on and try again. To succeed is easy if you do things like I recommend. First use a little pasta machine, then use durum wheat semolina flour, and make a rather dry dough. It should certainly not stick when you place the dough ball on a plate, or it means there is not enough flour. First make some tagliatelle, these are easy to make, and when you have done that a couple times, try a couple stuffed pasta. Everybody gets a disaster when starting with stuffed pasta - keep that for a later stage. Good luck!

fx

Tue, 30 Sep 2008 14:30:47 GMT

Peter, I guess you could call it a Texas-size mixer!

fx

Tue, 30 Sep 2008 14:30:13 GMT

Jason, for years I could not even look at a picture of tortellini in brodo, but now I"ve had them in Cremona and that"s just one of the most gorgeous pasta you can have. I ordered the drying racks from http://www.daltoscano.com, it"s called "Cassetta asciugapasta", article 153 in Ustensili di cucina. They cost �6.90 a piece - great investment if you do pasta at home!

fx

Tue, 30 Sep 2008 14:25:35 GMT

Barbara, thanks for visiting and glad you liked my italian pierogi!

fx

Tue, 30 Sep 2008 14:22:06 GMT

Alys, tell the people of Glendon that I"m coming to eat their giant pyrogy!

fx

Tue, 30 Sep 2008 14:21:17 GMT

Mary Sanavia, thanks for your appreciation. I love kitchen "gadgets" but only buy them when the function is at least as important as the form. Hate those useless, break-at-first-use, expensive-as-hell pseudo foodie gadgets. But functional metal-made kitchen tools? Anytime!

fx

Tue, 30 Sep 2008 14:19:46 GMT

Thanks Juliet I"m glad you liked my little article!

Chef4cook

Tue, 30 Sep 2008 14:14:49 GMT

Lovely ravioli. I like doing stuffed pasta. I have made pasta with different flours however my favorite is tipo"oo". I get a much more refined end product. How about you?

Juliet

Tue, 30 Sep 2008 00:15:27 GMT

Looks delicious and fun to make! Thank you for sharing!! :)

Mary Sanavia

Mon, 29 Sep 2008 22:22:10 GMT

This is a wonderful,simple recipe.
If I ever entered your kitchen, I would be like a little girl in a toy store!!!! I love all your gadgets. (I have some too,but not as fancy!)

And the pictures are unbelievable.

Alys

Mon, 29 Sep 2008 19:49:40 GMT

pyrogy, perogy, pierogi, pirogi, ... ravioli. :D
Of course, made with potatoes. I am so grateful to the Incas for this.

Lovely pictures and desriptions of a wonderful comfort food. Thanks again.

My Ukrainian/Russian/Canadian relatives like to use a sharp cheddar for the cheese. Then fry them up and smother them in carmelized onions. mmm, mmmm!
Standard variations include cottage cheese, and mushrooms. Both easy to come by on the farm.

The Village of Glendon, Alberta
has a giant Pyrogy (also spelt perogy)on a fork
Designer: Matrix Contracting Ltd. (Tapper, B.C.)
When Built: 1991
Dimensions:
Height: 27 Feet (8.2 Metres)
Width: 12 Feet (3.7 Metres)
Weight: 6,000 Pounds (2,718 Kilograms)

We are _serious_ about stuffing dough with potatoes!

Barbara

Mon, 29 Sep 2008 17:04:35 GMT

loved your photo instructions. The pierogi recipe that is closest to this called for fried onions and potatoes, no cheese, but some do use cheese and potato. The wonderful chef I know who makes these lovely pillows does not boil them all day. like your homemade dough, hers took only a few minutes to cook. I may try to make some ravioli or pierogi soon.

Jason Sandeman

Mon, 29 Sep 2008 16:07:10 GMT

Gorgeous, just gorgeous. My wife"s grandmother used to make tortellini soup every Christmas. Thing is, they would call it "ravioli" soup, but it really was tortellini. Your post reminded me about that. See, Italians are very proud of their regions, but they are not complicated when it comes to food. To the family, if it is ravioli, then it is ravioli.

I love the pics by the way. One thing, the drying rack, where did you pick that up?

I am looking to do something like gnocchi soon.

Peter

Mon, 29 Sep 2008 14:43:53 GMT

That is a big-ass mixer. I guess it does translate from the english.

Choosy Beggar Tina

Mon, 29 Sep 2008 13:28:38 GMT

I"m so very envious of your ability to make fresh pasta look so effortless. I tried once last year. We had high hopes and were planning to stuff ravioli with goat cheese, fig and lamb. It was a Gong Show of the highest degree, and possibly one of the most upsetting experiences in my culinary career.

I might try again, but I"ll have to study all of your pasta posts before I"m willing to bring that trauma back on myself!!

Randall

Mon, 29 Sep 2008 13:28:24 GMT

Although I love to cook, I have to admit that I come to this site to enjoy your wit as much as to learn new recipes! Today was no exception. Thanks fx!

Meramarina

Mon, 29 Sep 2008 13:22:31 GMT

These look delectable. I love comfort food, even when I"m already pretty comfortable. These remind me of my Polish grandmama"s potato pierogis, although she did not cook with much refinement. Hers were roundish dough pouches boiled all day, leaving no flavor in the food except for onion and cigarette smoke. I will not be continuing this tradition! I think I need a pasta machine now. Thanks for the ideas!

Rosa

Mon, 29 Sep 2008 13:10:45 GMT

Those raviolis look absolutely gorgeous! Really perfect, beautiful and delicious! Bravo!

Cheers,

Rosa

Colin Gore

Mon, 29 Sep 2008 12:45:31 GMT

FX,

What a delightful allusion to bird-poop hopscotch. Have you ever heard of cow-drop bingo?

Regards,
Colin

chiffonade

Mon, 29 Sep 2008 12:10:39 GMT

There are so many reasons I love your food porn. The crispness and sharpness of the images, the succulence of the food.

I had to laugh when I read your desription about how Italians include "such plain ingredients to stuff pasta" - but you could not be more correct. One of my favorite indulgences is potato gnocchi which I now make on a whim. Your gorgeous step by step photo instructions definitely have me wondering about the beautiful potato ravioli.

A while back, my BF said, "Oh, you Italians, my heart bleeds for you." This of course got him a sideways look from me. "Oh?" I said, awaiting the explanation. "Yes. You"re so poor that you have to take cheap ingredients and make THIS wonderful dish or THAT incredible dish...I"m sure it was a difficult existence." I understood the compliment after I peeled away the sarcasm :D. He"s so right. If my mother couldn"t make a feast out of $3, my brother and I would have lived a miserable existence growing up but luckily, she had many culinary tricks up her sleeves.

My brother and I try every day to live up to that rich legacy of making a bounty out of nothing and culinary memories based on simple ingredients and fuss-free techniques.

Thanks for all the work you put into this site. It never ceases to amaze me.

zorra

Mon, 29 Sep 2008 12:09:59 GMT

I did Ravioli today, too. Mine look not so perfect as yours. :-(

Catherine

Mon, 29 Sep 2008 12:06:51 GMT

FX, these look delicious. They remind me that I need to try making pasta one of these days!

Do you think they would freeze well? When I make Russian pelmenyi, which are similar to ravioli, I always make a lot and then freeze some so that I can keep eating them for a few days.