After giving a shot to rolling my own raviolis a couple of weeks ago, with much success....I actually went out and got a pasta roller to aid in the process......
I'm planning on only a meat filling this time, but want it to be a little different. I've had Filet Mignon ravioli at some restaurants, just ground up filet in a standard ravioli fashion.....
...do you guys think it really makes a difference when it's ground up? If so, what cut do you think would be best for ravioli filling, I was thinking over just getting some cheaper, tips and putting them through the food processor.
no special sauce, just a brown butter...I really just want the filling to be "the thing"
Also, how do guys make your fillings with an egg AND a little breadcrumbs so it stays together a little or just an egg or two? (and obviously a little fresh herbs, etc. etc.)
Updated 2 years ago | 4
Updated 3 months ago | 5
Updated 5 months ago | 4
Updated 2 months ago | 0
Updated 4 months ago | 0