Ravioli

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This is a great ravioli filling recipe, but the pasta recipe is all out of whack, hence only the 3 stars.
You will never get 2 eggs to blend with 3 cups of flour... unless they are decidedly larger than the largest hen egg. The proportion I have used for 20 years is 1 egg (large or extra large... depending on the actual size for every 3/4 cup flour... which means that 3 cups of flour is 4 eggs. This may vary a tad depending on the humidity, but it's never failed for me.

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This recipe is great. I love being able to find the recipes I see on Good Eats!!

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I have been making ravioli for years and have had mixed results. They always tasted great, but were not always successfully cooked. Well, Alton Brown has, once again, taught me were I was going wrong! His methods and procedures have corrected all of my previous mistakes. My newly crafted raviolis now come out of the water perfectly! There is actually filling INSIDE all of the raviolis instead of floating around in the water. I didn't use the ironing board, but it was a good idea. The pasta was great, too!

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This is the best ravioli recipe I've found! I've never come across a recipe from Mr. Brown that hasn't been fantastic and this one is no exception. I did a few things differently: For example, I didn't make the dough in my food processor, instead I used my KitchenAid mixer to mix the dough. I then let it rest about an hour and rolled with my pasta dough attachment. It was SO Easy. I also decided to seal the edges of the ravioli by using the tines of a fork; it kept a tight seal and looked pretty, too.
Rather than the sage butter I used some leftover tomato sauce from a pot of sausage and peppers I'd made the day before, (I removed the sausage, blended the peppers and onions with my immersion blender for a smooth consitancy and added what little meat was leftover from the ravioli filling and a few seasonings. It was INCREDIBLE. Definitely try this one.

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Alton's apporach is fun and most entertaining.Nice to learn whats happing in the pan. Quick, basic, and recipie to the point. Of course I used a Kitchen Aid Pasta set up to get the perfect Ravioli.

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ok start out doing everything you do up untill the part were you brush on the egg whigtes there inside the egg mix in one clove of garlic brush that on instade it is very good .



sorry for any spelling mistakes

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The Ravioli Episode is great! I watched the DVD series which is deffinitely worth the investment because you can stop and rewind or rewatch during the actual process. Some tips seemed a little too extreme - the ironing board is a big investment for the occasional ravioli maker and even the most inexpensive ones are too flimsy for attempting to cut ravioli on. We opted for a 3x6 folding table. Also an investment but can be used for other thins. The depth of the table is perfect for the ravioli maker to be mounted on and it is sturdy enough to handle the movement required to make the ravioli. Another great perk is that it is plastic and can be wiped down very easily. You can even make the pasta right on the table - it's basically an enlarged cutting board. We found that you need to well drain the spinach and the ricotta cheese - both have excess liquid that wont work well inside the ravioli.
We made a Pumpkin Ravioli that we sauted in butter and fresh sage - YUM!

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Receipe looks easy, its clear and understandable. I copied this receipe and will be trying them soon. thank you

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I don't think ya'll watched the episode, or you didn't take your notes right...

The dough isn't supposed to take all 3 cups of flour!

Anyway, I followed the directions given in the episode and had no problems, and it tasted great!

If you have a chance watch this show again on the repeats, cause everything those above talked about IS covered in the episode!

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The pasta recipe doesn't work, 2 eggs is simply not enough for 3 cups flour.

Try 2 cups flour and 3 eggs, or 3 cups flour and 4 eggs...

The only good thing about all this is Alton's tips which really need to be viewed in the episode.