tag:blogger.com,1999:blog-590219205744452131.post2484760486889243679..comments2023-07-10T06:23:42.356-07:00Comments on Not by Occident: The Great Ravioli DebacleDeb Brunohttp://www.blogger.com/profile/14018758333666609751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-590219205744452131.post-89909221268275655142012-08-09T10:12:38.529-07:002012-08-09T10:12:38.529-07:00The same thing happened to me the other day. I ha...The same thing happened to me the other day. I had made pasta before and dried/refrigerated it with success, so I thought, the next logical thing is to make ravioli. I took the same pasta recipe I use which includes king Arthur flour, semolina, eggs, salt & olive oil. I ran it through my pasta machine until it was nice and thin and filled with cheese. I let them dry for about 30 min and then I threw them on a plate and placed them in the fridge until tomorrow when I'd make them. Well when I opened my fridge I got a sticky ravioli mess. I think the liquid in the cheese seeps out and makes the dough soggy/moist even if it's dried first. I think next time I make these it will have to be a lets make the ravioli and cook them immediately type thing, or I can maybe refrigerate the dough and filling separate and then when I'm about to cook, then put them together. I'm currently looking for a solution to this. I'm not sure how companies that sell raviolis that are in the refrigerated section of the grocery store stop the stickiness. There must be some solution or some kind of ravioli voodoo they know or something.Phoenixhttps://www.blogger.com/profile/08218496511709174380noreply@blogger.comtag:blogger.com,1999:blog-590219205744452131.post-36422260576858593332012-03-17T20:21:24.879-07:002012-03-17T20:21:24.879-07:00Well, there's always Easter for another try ;)...Well, there's always Easter for another try ;)lisakrosenstein@blogspot.comhttps://www.blogger.com/profile/15638488696613366742noreply@blogger.com