![]() I've tried with a rolling pin but it's hard to get the pasta to a uniform thickness. I use a pasta rolling machine to make my ravioli sheets - you can use the pasta roller attachment for your stand mixer if you have it. When you're ready to roll the pasta sheets, divide the dough in half or into quarters. The filling can be made ahead of time and stored in the fridge. Once all of the ingredients are cooked and cooled, mix them with the cheeses and season to taste.In a sauté pan, cook the onion and kale in some olive oil and then season with dried thyme and some salt and pepper.Boil until fork tender and then drain and mash the sweet potato. Peel and then chop a sweet potato into large chunks and drop them into a large pot of water. ![]() Pasta dough doesn't rise but it needs to rest because the gluten has been developed - resting the dough gives the gluten a chance to relax and makes it easier to roll out. Once it's smooth, set it back in the bowl, covered tightly with plastic wrap.Once it's too hard to mix with the fork, knead the dough by hand, turning it out onto the counter. ![]() Crack the three eggs in and stir with a fork until it comes together.
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