+
Home Cooking

Open Ravioli (Operto Ravioli)

outRIAAge | Dec 18, 201602:10 PM    

This is a rather spectacular solution to the old "leaking ravioli" problem. You could present it as a main dish, but its natural dimensions are better suited to an appetizer. It obviously needs fresh pasta, and besides not bothering to seal them, there's the benefit that you can also perfect the condition of pasta and filling separately.

I constantly forget to take photos, but I recently made an asparagus/fresh ricotta one that looked much like the above, except I used the parsley-encased pasta shown here that I DID remember to photograph.
=================
NOTES:
I'm in debt to Diane Seed for suggesting the configuration, and Aliza Green for the encapsulation technique.

To encapsulate parsley, take care to trim the stalks completely, which means cutting a "V' into the leaf. If you don't, the pasta will bump and tear. Roll the pasta to within one thickness of what you want, turn the dial up one thickness, lay out one pasta sheet, spray lightly with water, arrange the leaves on top - keeping them away from the edges - spray lightly with water again, press the top layer on, and run them through the roller two more times. I've tried encapsulating other things, like flowers and so on, but none have worked very well so far.

If you're making it for the first time, I recommend practice. I wasted half a pound of dough before I got it down.

https://www.amazon.com/Top-One-Hundre...

(My ancient review is the first one that comes up.)

https://www.amazon.com/Making-Artisan...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)
Recipe Round-Ups

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)

by Jen Wheeler, Christine Gallary, and Amy Wisniewski | Next to a hearty grilled cheeseburger, steak, or rack of ribs, leafy green salads can feel too dainty...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.