Update on the Brussels sprouts, fig, and feta ravioli I posted about making!
Update on the Brussels sprouts, fig, and feta ravioli I posted about making!
by spdgurl1984
4 Comments
spdgurl1984
The other day I posted pictures of a Brussels sprouts, fig, and feta ravioli filling I was making for my mom for her birthday but I had to buy more semola at the store before I could make the dough so I just thought I’d share an update post with a picture of some of the finished products just before they went in the freezer to par freeze.
I decided to make a basil garlic dough for this ravioli recipe to accompany the filling and I used my new heart shaped ravioli stamp on them for fun!
For the dough I used approximately 3 cups worth of semola mixed with dried basil and garlic powder that I slowly added water to in my mixer until it was the right consistency/proper texture/hydration and switched to the dough hook to knead it before letting it rest for 30 minutes and then rolling it out to make the ravioli with.
As I do with all of my ravioli recipes I turned the leftover dough scraps into accompanying spaghetti as a bonus meal and now I just have to decide if that will be for my dad to have when my mom has the ravioli or if I’ll make a batch with different filling just for him instead because he doesn’t like Brussels sprouts.
4 Comments
The other day I posted pictures of a Brussels sprouts, fig, and feta ravioli filling I was making for my mom for her birthday but I had to buy more semola at the store before I could make the dough so I just thought I’d share an update post with a picture of some of the finished products just before they went in the freezer to par freeze.
I decided to make a basil garlic dough for this ravioli recipe to accompany the filling and I used my new heart shaped ravioli stamp on them for fun!
For the dough I used approximately 3 cups worth of semola mixed with dried basil and garlic powder that I slowly added water to in my mixer until it was the right consistency/proper texture/hydration and switched to the dough hook to knead it before letting it rest for 30 minutes and then rolling it out to make the ravioli with.
As I do with all of my ravioli recipes I turned the leftover dough scraps into accompanying spaghetti as a bonus meal and now I just have to decide if that will be for my dad to have when my mom has the ravioli or if I’ll make a batch with different filling just for him instead because he doesn’t like Brussels sprouts.
For those who didn’t see the initial post about the filling and are interested you can click [here](https://www.reddit.com/r/pasta/s/4lI6a5xtwA)
Those look just fantastic.
Thank you! I was hoping you’d update us. I want to try this soon.