Last week I was in a ravioli-making frenzy. I ate raviolis five nights in a row. Five. Count them. I'm on what they call the anti-South Beach diet. 
This carb loving girl never says no to fresh pasta. What brought on this carb loading you ask? Well it all started with a simple tiny little unassuming bag of flour. 00 flour (super duper finely milled) to be exact. Most pasta recipes I've seen ask for 00 flour, but since it's not easily or readily available, I normally substitute with all purpose flour. Since I was all stocked up on the good stuff, now was time to see what all the hype was about.
It was love at first knead. The flour is baby powder soft and absorbs the liquid in a flash. I used the proportion of one cup of flour to one egg. A few teaspoons of water helped bring it all together. I gave the dough about 30 minutes for the glutens to relax and rolled it out as thin as possible. I cut out rounds using a large biscuit cutter and then I set everything up assembly line style.
Wrappers, filling and egg wash to seal it all up. Hungry tummys want food fast.
00 flour is awesome. It yields the tenderest most delectably delicious dough.
17 Comments
♥ Lady M ♥
08 Jul 2008 06:07 pm
[this is good] omg girl your post made me hungry again and i just ate! where do you live? can i come over next time? LOLS
Paxton
08 Jul 2008 08:07 pm
Looks like too much work to me, but I love good ravioli!
shin
08 Jul 2008 10:07 pm
[this is good] Good work!
Peter
09 Jul 2008 02:07 am
Very nicely done…you satisfied your craving and got us hungry…mission accomplished.
shippouchan
09 Jul 2008 07:07 am
[this is good] mmm, those look fabulous!
Elly
09 Jul 2008 08:07 am
Julie, these look perfect! The filling choices sound great, too. So you just rolled this out without a pasta roller/attachment? ‘ve been wanting to make fresh pasta for a long time but I don’t really have the proper tools.
Cookie~Therapy
09 Jul 2008 08:07 am
I want Raviolis!! Now I know where to use my vegetalbe form the farmers market!
Purplesque
09 Jul 2008 10:07 am
[this is good] Ooh..Sexy raviolis. You’ve got me all inspired again..thanks!
bb
09 Jul 2008 11:07 am
These look great! I’ve heard the wonders of 00 flour before, but I think I’ll pick some up next time I see it now. I also like how your sauces complimented the ravioli and you didn’t drown everything. Looks delicious as usual!!!
xina
09 Jul 2008 12:07 pm
[this is good] they all look scrumptious! fresh, hand-made pasta is, like, one of the best things on earth!!
Food Rockz Man
14 Jul 2008 01:07 pm
Ravioli-fest rockz! Five nights in a row is mighty impressive. I haven’t made ravioli in months. And I’ve never made ravioli with the super fine flour–now I’m inspired to pick some up and see what it’s all about.
Mexid Cocktail
14 Jul 2008 04:07 pm
Frenzies are fun. A few weeks back I bought this 5 pound bag of masa because it was only 99 cents and went on a tortilla making spree for 2 days. Family said “Please don’t give us any more of your lopsided tortilla, we still have a case full.”
julie
15 Jul 2008 09:07 pm
Are we ever going to have a LA vox meet up?
julie
15 Jul 2008 09:07 pm
Hi Elly,
I actually have the Kitchen Aid pasta roller attachment (one of the only attachments worth owning IMO). I love that thing. It makes pasta making life so much easier!
julie
15 Jul 2008 09:07 pm
mmmm… fresh tortillas are one of my biggest weaknesses. Frenzies are a good thing!
White On Rice Couple
16 Jul 2008 12:07 am
I really shouldn’t be visiting your blog past midnite Julie, my stomach is growling so much! I’ve been craving ravioli’s lately and your’s really had done me in. That’s it, tomorrow I’ll eat it for sure! The opo squash sounds fantastic in to too!
♥ Lady M ♥
16 Jul 2008 07:07 am
i’m sure it’s right around the corner…
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