Pizza Today - July 2015 - 41
NOW THAT WE'VE GOTTEN THE
BUILDING OF THE PHYSICAL RAVIOLI
DOWN PAT, let's talk filling and sauces.
* Alfredo
* marinara
* garlic butter
* pink sauce
* sage butter
* nutmeg cream sauce
* pesto
* creamy pesto
* demi-glace
This is where the sky really is the limit.
Really, anything goes, but it's important
to know that you need a moist and
fairly smooth filling. Having roughedged ingredients will more than likely
rip a hole in your ravioli and destroy it
You can add some toss-ins to your
in the boiling process.
ravioli and sauce. Some crisp crumbled
If you're going to use proteins like
pancetta or bacon along with some freshly
chicken, veal or lobster, you don't necessarily need to puree the heck out of
them where they are not recognizable,
but chop them fine enough where it
won't rupture the ravioli itself.
I do like to have a small amount of
cheese mixed in with the protein to help
bind it together. Remember, seasoning
your filling is a very important part of
making ravioli.
chopped parsley would be a nice touch.
Perhaps capers and sun-dried tomatoes
will finish off your ravioli dish just right.
Don't be discouraged if it doesn't come
out perfect the first time. Once you get the
hang of making your own ravioli, you will
love the art of stuffing your pasta! n
Jeff Freehof owns The Garlic Clove in
Evans, Georgia. He is a frequent contributor
to Pizza Today and a speaker at International Pizza Expo.
COOKING YOUR RAVIOLI DOESN'T
TAKE AS LONG AS YOU'D THINK. Have
some salted simmering water going
without being a real rapid boil. A rapid
boil could destroy your ravioli, especially if you have some weak points in your
seal. A nice and gentle simmer is the
way to go. Carefully place your ravioli
in simmering water without overcrowding your pot. They should only take
three to four minutes if they're coming
out of the refrigerator and five to six
minutes if they're coming out of the
freezer. Be sure and have your sauce hot
and ready to go when you drain your
ravioli so that you can assemble your
meal quickly.
Here are some filling ideas:
* chicken, artichoke and spinach
* wild mushroom
* butternut squash
* shrimp and lobster
* sausage and peppers
* ground veal with sage
* crabmeat
* pear and Gorgonzola
* fig
* prosciutto and goat cheese
* potato, bacon, cheese and chive
YOU HAVE MANY SAUCE COMBINATIONS TO CREATE that will complement
your ravioli:
J U LY 2 0 1 5 / P I Z Z AT O D AY. C O M / 4 1
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Pizza Today - July 2015
Table of Contents for the Digital Edition of Pizza Today - July 2015
Pizza Today - July 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
So Pesky
You’re Cured!
Holy Ravioli!
It’s a Stretch
Outside Looking In
Web Wonders
Delivering the Goods
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes
Pizza Today - July 2015 - CT1
Pizza Today - July 2015 - CT2
Pizza Today - July 2015 - Pizza Today - July 2015
Pizza Today - July 2015 - Cover2
Pizza Today - July 2015 - Commentary
Pizza Today - July 2015 - 4
Pizza Today - July 2015 - 5
Pizza Today - July 2015 - Contents
Pizza Today - July 2015 - 7
Pizza Today - July 2015 - 8
Pizza Today - July 2015 - 9
Pizza Today - July 2015 - Contributors
Pizza Today - July 2015 - 11
Pizza Today - July 2015 - Expo Spotlight
Pizza Today - July 2015 - 13
Pizza Today - July 2015 - Interact
Pizza Today - July 2015 - 15
Pizza Today - July 2015 - Conversation
Pizza Today - July 2015 - 17
Pizza Today - July 2015 - Man on the Street
Pizza Today - July 2015 - 19
Pizza Today - July 2015 - Respecting the Craft
Pizza Today - July 2015 - 21
Pizza Today - July 2015 - Trending Recipes
Pizza Today - July 2015 - 23
Pizza Today - July 2015 - Places That Rock
Pizza Today - July 2015 - 25
Pizza Today - July 2015 - Dough Doctor
Pizza Today - July 2015 - 27
Pizza Today - July 2015 - 28
Pizza Today - July 2015 - 29
Pizza Today - July 2015 - So Pesky
Pizza Today - July 2015 - 31
Pizza Today - July 2015 - 32
Pizza Today - July 2015 - 33
Pizza Today - July 2015 - You’re Cured!
Pizza Today - July 2015 - 35
Pizza Today - July 2015 - 36
Pizza Today - July 2015 - 37
Pizza Today - July 2015 - Holy Ravioli!
Pizza Today - July 2015 - 39
Pizza Today - July 2015 - 40
Pizza Today - July 2015 - 41
Pizza Today - July 2015 - It’s a Stretch
Pizza Today - July 2015 - 43
Pizza Today - July 2015 - 44
Pizza Today - July 2015 - 45
Pizza Today - July 2015 - Outside Looking In
Pizza Today - July 2015 - 47
Pizza Today - July 2015 - 48
Pizza Today - July 2015 - 49
Pizza Today - July 2015 - 50
Pizza Today - July 2015 - 51
Pizza Today - July 2015 - Web Wonders
Pizza Today - July 2015 - 53
Pizza Today - July 2015 - 54
Pizza Today - July 2015 - 55
Pizza Today - July 2015 - Delivering the Goods
Pizza Today - July 2015 - 57
Pizza Today - July 2015 - 58
Pizza Today - July 2015 - Product Showcase
Pizza Today - July 2015 - 60
Pizza Today - July 2015 - 61
Pizza Today - July 2015 - Pizza Today Yellow Pages
Pizza Today - July 2015 - 63
Pizza Today - July 2015 - 64
Pizza Today - July 2015 - 65
Pizza Today - July 2015 - 66
Pizza Today - July 2015 - 67
Pizza Today - July 2015 - 68
Pizza Today - July 2015 - 69
Pizza Today - July 2015 - 70
Pizza Today - July 2015 - The Marketplace
Pizza Today - July 2015 - 72
Pizza Today - July 2015 - 73
Pizza Today - July 2015 - 74
Pizza Today - July 2015 - 75
Pizza Today - July 2015 - 76
Pizza Today - July 2015 - 77
Pizza Today - July 2015 - 78
Pizza Today - July 2015 - 79
Pizza Today - July 2015 - 80
Pizza Today - July 2015 - Reader’s Resource
Pizza Today - July 2015 - Behind the Scenes
Pizza Today - July 2015 - Cover3
Pizza Today - July 2015 - Cover4
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