Michael Ruhlman - Translating the Chef’s Craft for Every Kitchen

menu navigation

Comments
  • Mike Romeo February 13, 2013 at 12:44 pm

    Seems apropos for me to read today…as I had just made it last night! As free-wheeling the Italians are with their terminology between regions, these ravioli (safer with the all-encompassing term) are my favorite version to make because of their ease and bulging pockets of filling relative to pasta encasing it.

    One comment on your method though: if after you fold the sheet over the filling and seal it – but before the pinch – you roll the “tube” toward the sealed top edge, just an eighth of a turn or so, then pinch them. If you do that, you end up with more of a pocket (to hold onto that sauce!) at the top of the raviolo than your folded and sealed flap. Buon appetito!

  • Michael Ruhlman February 13, 2013 at 9:51 pm

    always like the idea of getting more sauce to stick to the pasta!

  • foodforarchitects February 13, 2013 at 10:05 pm

    What do you do with the pasta trimmings can you re-roll them?

  • Jlhpisces February 13, 2013 at 11:29 pm

    I love my copy of Ratio and completely enjoy your blog…even knowing that the two of you have worked together extensively, my favorite part of this post is the mention of Chef Keller as Thomas. :)

  • Michael Ruhlman February 14, 2013 at 8:38 am

    If we were in the confines of the restaurant, I assure you it would be “Chef,” and nothing else.

  • KristineB February 14, 2013 at 9:57 am

    What brand is that pasta maker? Imperia? Couldn’t read the etching. I don’t have a Kitchen Aid (yet) and have been looking at a few. Recommendations?

    • ruhlman February 15, 2013 at 9:42 am

      i believe it’s an imperia; i haven’t found a lot of differences between brands. KA mixers, need at least a 5 qt bowl pref a 6 qt. the professional series is the best but the artisan is most popular at home.

  • Michael Villar February 14, 2013 at 2:12 pm

    Great post that convinced me to go and purchase the ratios app. Since there’s no salt added to the pasta, I’m guessing I should salt the water as I would with dry pasta, is this correct?

    • Victoria February 14, 2013 at 3:05 pm

      I’m sure MR will answer your question, but I can tell you I made pasta the other night using this ratio, which has no salt in it, and I did salt the pasta water. It was perfect.

    • ruhlman February 15, 2013 at 9:39 am

      yes salt the water till it tasted pleasantly seasoned.

  • Jason February 14, 2013 at 9:26 pm

    I apologize if you have answered this already but do you have any plans to update the Ratio app to take advantage of iPhone 5 or iPad? Thanks!

    • ruhlman February 15, 2013 at 9:39 am

      yes we do have an update planned; finding time is difficult! does the app work on the iphone5?

  • Susan February 15, 2013 at 2:04 am

    Are you weighing the eggs with their shells or not?

    • ruhlman February 15, 2013 at 9:40 am

      always weigh them out of the shell (unless you intend on eating the shell, which I don’t recommend).

  • Chef Boy R Me | cleek February 18, 2013 at 4:10 pm

    [...] by this post, I took out the stand mixer and made my first-ever homemade pasta. Surprisingly [...]

  • Evan D. February 19, 2013 at 3:20 pm

    What thickness number should I end at on a pasta roller for filled pastas?

  • [...] Pasta: “Agnolotti” (and the power of ratios) [...]

iPad Theme

Leave A Comment

Cancel