The (First) Really Big Cook-Off
Tonite, we took part in The (First) Really Big Cook-Off. The idea is great and simple, a recipe is posted and everyone makes it. Then the results will be compiled and posted. It will be neat to see how different and yet similar everyone's turned out.
This was a really cool experience as this was something that I never would have tried without the encouragement of this event, and I'm darn glad I did.
Here's the recipe I followed:
Sarah and I went grocery shopping this afternoon and got all the stuff. We ended up switching the watercress for arugula, as that's all we could find and went with ricotta and asiago cheeses.
Making the ravioli was much easier than I would have thought (especially using the won ton wrappers) and we'll certainly be trying this with other ingredients in the future.
I made the first ravioli. Here's a pic of it with the top off.

All you do then is moisten the edges with the egg wash and top it with another won ton wrapper.

Sarah was so into it that she made way more raviolies than me in the end.
Here's a picture of the end result.
This was a really cool experience as this was something that I never would have tried without the encouragement of this event, and I'm darn glad I did.
Here's the recipe I followed:
Ravioli with Potato, Watercress and Cheese
Serves 4-6
Make a point of using 2 delicious, contrasting cheeses, for example a strong cheese like Gorgonzola or a creamy taleggio and a hard cheese such as pecorino or Parmesan.
6 sheets fresh pasta (cut out into 36 circles or squares, or use 36 wonton wrappers)
2 pounds all-purpose potatoes
4 cloves garlic, peeled, chopped
4 or 5 good handfuls watercress, large stalks removed, plus extra for garnish
1/4 cup butter
10 - 12 oz. cheese, extra for garnish
Grated nutmeg, to taste
Salt and freshly ground black pepper
Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).
Sarah and I went grocery shopping this afternoon and got all the stuff. We ended up switching the watercress for arugula, as that's all we could find and went with ricotta and asiago cheeses.
Making the ravioli was much easier than I would have thought (especially using the won ton wrappers) and we'll certainly be trying this with other ingredients in the future.
I made the first ravioli. Here's a pic of it with the top off.

All you do then is moisten the edges with the egg wash and top it with another won ton wrapper.

Sarah was so into it that she made way more raviolies than me in the end.
Here's a picture of the end result.

3 Comments:
OOH! Now, did you like it? Did you make any changes? Your pictures are Be-U-Tee-FUL!
Ill have the round up on Monday!
Thanks so much for joining in!
Rachael
Hi Rachael:
We really did enjoy them. I would totally make them again and would experiment with different cheeses.
The only big change was arugula instead of water cress, as that's all we could find.
I tried making ravioli for the first time recently and I felt they turned out kind of weird because the wonton wrappers seemed to expand when they cooked, throwing off the filling to pasta ratio. Glad you had better luck. Thanks for sharing your experience and photos!
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