Varoma Cookbook

[CreamPuff63]

I just tried to make the ravioli from the Varoma cookbook, and failed miserably. I would like to know where I may have gone wrong 

a) Tried putting it through the pasta machine but there were too many holes to do anything with it, and there didn't seem to be a large amount of pastry (size wise, make a fist, and that was about how much there was). there wasn't a lot of pastry to make the ravioli, and I was really battling to roll it out thinner than what I had.
b) only had enough space on the halved pastry sheet to make 9 x little pats of ravioli mixture (with heaps left over in the TM bowl still). They all squished out and it turned out to be a big mess.
c) I got really mad  and chucked it all in the bin cos the ravioli mixture had mucked up the pastry and I don't think I could have re-rolled it  (although I know some Italian nonna wouldn't have wasted it, probably scraped it down and started again)

[I Love Bimby!]

Sorry CP, I have't tried it yet.

[JaneeZee]

Aparently there is a list of revisions for the Full Steam Ahead cookbook.  I heard about it on Monday night & got a copy of the document but there is nothing in it about the Ravioli - sorry...........

Not certain how to make the changes available - but I could email them to Thermomixer & let him put them up unless anyone has better suggestion.

[CreamPuff63]

That would be really good of you, as the sauce to go with this is really delicious. I am sure the filling for the ravioli would be very complimentary also, and I would love to make this on a regular basis.

[Thermomixer]

CP63 - how long did you knead it with Interval setting  and then did you let it rest for 30 mins or so to develop the gluten?

How did you go about putting it thru the pasta machine?

Did you put it thru the thickest roller setting a few times to knead it and make it more pliable before then rolling it thinner?

Did you use bakers/strong flour?

Not sure - but if it had holes then it sounds like the gluten wasn't working properly.

[I Love Bimby!]

Thermomixer - You should be on HQ's payroll!!!!!

[faffa_70]

I agree! For more than one reason too 

[CreamPuff63]

It was kneaded for 2 mins, and then recipe says to remove dough and set aside and cover with a bowl. Doesn't say anything about resting for any amount of time. (oops)

I went from thick to thin (once only - oops) in rollers (to about level 5).

I used Plain flour (oops). I was looking at both packets and had a mental argument and I think I decided "well they would have specified Bakers/Bread Flour" if thats what they meant. There weren't any recipes for pasta on the packet, and I remember my Italian cleaner showing me how to make pasta about 15 years ago and she just used ordinary stuff. I haven't made it since then.

Anyway, I made some more the other night following the pasta machine instructions (but using Plain flour again) and it worked a lot better. It developed holes some times, but then I would add some mineral water and a bit of flour, and probably started at Level 1 again... It was really messy, but eventually my DS came and gave me a hand. Final result was a cut above the bought stuff, but I think I will use the Bakers flour next time, and rest it maybe 30 mins before rolling, and put it through Level 1 a few times. Thanks TMXR I think I know now where I was going wrong.

[Thermomixer]

It is a shame - the Spanish and Italian books specify hard flour.  I made some pasta tonight and after kneading it for 3 minutes I left it for 30 minutes and then put it back into knead for another 1 & 1/2 minutes to help develop the gluten and make it stretchy.  The reason was that I intended to hand roll it and putting it through the thickest setting and folding over a few times helps make it more pliable.

Did your instructions for the pasta roller say to fold and rolll and fold and roll etc before rolling thinly?

[cookie1]

I always find yeast doughs and in fact all doughs are so much easier to roll if you let them rest. I find if I'm in a rush with pizza dough and try to roll it too early it's nearly impossible, if I let it rest it's really easy.
Not a good thing rushing for dinner and me getting cross with the pizza dough because it hasn't relaxed.

[Thermomixer]

Relax cookie1 - take a chill pill and let the gluten do its stuff   

[cookie1]

Too true. It's only when I'm really running late and then I'd probably end up taking a chilli pill!
It's called organisation. Doesn't happen too often-not since I retired.

[CreamPuff63]

I'm going to have a good study of those pics you posted for "Hand Rolled Pasta"

[sue_h]

I made the ravioli out of the Full Steam Ahead book tonight. It turned out fine, but then again I rolled it by hand and slightly thinner than the 30cm*10cm recommended in the book. At first I was tempted to add more liquid as it seemed crumbly. When I tested it though it held together fine. I only let mine sit as long as it took to make the filling and the ragout. I also used sage instead of parsley in the filling.

I altered the ragout a little and used beef, sage, 400g tomatoes and some homemade tomato sauce and the rest as per the book.

It turned out great. My kids devoured the ravioli and one of the adults liked the ragout bowl clean. We'll definately be making this again and I"m going to experiment with more fillings.

Persist if you have the patience and you will be well rewarded.