Talking Allergies

Ravioli

2 tbsp olive oil
1/2 lb lean ground beef
1/2 onion chopped
1 clove garlic minced
1/4 tsp nutmeg

In a skillet, heat the oil over medium heat. When hot, add the beef and break into chunks stiring until almost completely browned. Add the onions and garlic, stir and saute until translucent. Add the nutmeg and mix well. Chill. Just before you use it, grind it up into a paste in the food processor.

Pasta
3 cups flour
1 tsp salt
1 tbsp olive oil
3/4 cup + 2 tbsp water

I use my bread maker on the dough setting to mix it for the 8-10 minites but you could stir it together and knead if if you prefer.

I use my pasta roller and take 1/4 of the dough, run it through several times until it is soft and elastic (you can just feel it). I roll it out in the size 4 thickness and lay it in a well floured ravioli press (must be well floured or you won't get them out!). Alternatively you can just lay it flat and mound the filling on top.

Place a level tsp in the ravioli well or on the flat noodle. Moisten around the filling with water and lay a second layer of noodle on top. Press to seal the two together and turn out of the press. SLice the raviolis apart with a pizza cutter.

Boil in well salted water about 3 minutes (do not crowd them together).
Coat with spaghetti sauce and serve.

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Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees

Wow Susan!!

Thanks for the recipe I can't wait to try it out this week!! I haven't had ravioli for such a long time.

Do you use the same recipe to make other cuts of pasta as well?

Thanks!!!
boys' mom

I do...well we're still pretty early in our venture into homemade pasta.

I saw this book and it's very straight forward about how to make beautiful pasta by hand with just a rolling pin and a knife.
http://www.belpasta-trattorina.com/book.html

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees

Just tried cheese ravioli!
1 brick of Earth Island Cheese Alternative mozzarella
1/4 tsp nutmeg
1/2 tsp onion powder
1 tsp salt
2 tbsp olive oil

1 recipe pasta dough

Whiz the filling up in a food processor until smooth.
Roll out the pasta in sheets. (I roll it to thickness #4)
Lay the pasta flat on a floured surface, brush with water.
Place teaspoon sized dollops of cheeze mixture about 1" apart.
Place a second sheet on top and press between to seal (try to remove air bubbles as you go).
Use a pizza cutter to cut between the ravioli.
Place in boiling water 3 minutes, drain and add your favourite sauce.

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees

With all our allergies, I also haven't eaten ravioli in ages. Just reading the recipe is making me salivate.

I haven't tried making home made pasta yet, but will attempt one day when I'm feeling adventurous.

Thanks for posting!

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DD 2004 Allergy to peanuts, egg, sesame, and new: lentils and chick peas
DS 2006 Allergy to peanuts, tree nuts, milk, egg, kiwi fruit, eczema

I made onion and bacon ravioli a few days ago!

1/2 pound bacon
2 medium onions thinly sliced
2 tbsp flour
1/2 cup milk or milk alternative (unsweetened)

Pasta dough
See fecipe earlier in this thread.

In a large skillet, over medium heat cook your bacon until it is slighlty crispy. Remove bacon and pour off all but 2 tbsp of bacon fat. (You can reserve the fat for another use.) Saute the onions in the same pan over medium heat until they are translucent.

Add the onions to the bacon and cool. Meanwhile, to the pan, add the flour and sti to mix the flour with what fat is still in the pan. Add the milk and cook until thickened to a custard like consistency.

Once all of the ingredients are cooled, you can place them in a blended or food processor and puree.

This is the filling for the ravioli! I place a tsp in each ravioli and cook. These are great tossed with roasted corn and fresh tomotoes cut into chunks.

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees

Bumping!

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees