Second was Semolina!! I found Semolina much more readily available in my area than the holy grail of flours, Italian “00”. I have eaten a few fresh semolina pastas before but I had not worked with this flour before. I am using Bob’s Red Mill Semolina.
I am using a new recipe, and it is as follows:
1 c. Semolina Flour
1/2 c. AP Flour (set aside another 1/2 c. for dusting and kneading)
2 Large Eggs
2 tbsp Olive Oil
2 tbsp Water
1/4 tsp Salt
Once you have let the ravioli rest in the fridge for at least 1-2 hours, carefully drop each ravioli into a medium sized stock pot of rapidly boiling, salted water. Cook 5-6 at a time until the ravioli floats on top of the water. Cooking these in smaller batches allows for an even texture and prevents sticking and tearing during boiling.
These will also freeze very well!! Hope that you will enjoy these as much as we did!
I am starting this blog in hopes to inspire a little cooking, fresh foods eating and urban gardening in the Richmond, VA area. I fell in love with cooking a long long time ago and urban/container gardening last spring and summer when I planted my first container garden and ate the resulting bounty.
I did not have the ability to plow a plot of land. I started researching container and square foot gardening. As it turns out, there are quite a few veggies and herbs the not only do well in containers but thrive.
On this site I am going to provide as much info, recipes, how to’s and as many photos of our gardening, cooking, most importantly EATING and hopefully inspire you to COOK SOMETHING!!
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1 thought on “Ravioli – Round #2”
Looks good…tastes yummy!