107 lines
6.2 KiB
HTML
107 lines
6.2 KiB
HTML
<!DOCTYPE html>
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<html>
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<head>
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<link rel="stylesheet" type="text/css" href="./css/style.css" />
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<link rel="shortcut icon" type="image/ico" href="./images/nuke.ico" />
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<title>Cooking</title>
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</head>
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<body>
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<h1> This Page is Under Construction </h1>
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<h3 style="margin-bottom: 0px"> Tots Posts </h3>
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<div class="tots_post">
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<h3 class="entry_heading">Picky Pasta Person makes Pesto Ravioli</h3>
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<h5 class="tots_date_category"> 2022-06-09 - Cooking - Pasta </h5>
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<h4>Ingredients and Equipment Needed</h4>
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<strong class="cooking_heading">Dough</strong>
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<ul class="cooking_list">
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<li> Rolling pin or pasta roller <strong>[something to smoosh the dough into a sheet]</strong></li>
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<li> <em>2 cups</em> of all purpose flour</li>
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<li> <em>1/2 teaspoon</em> kosher salt</li>
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<li> <em>3</em> eggs</li>
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<li> <em>2</em> egg yolks</li>
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</ul>
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<strong class="cooking_heading">Pesto Sauce</strong>
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<ul class="cooking_list">
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<li> Blender/Food processor <strong>[maybe a SUPER fast chopper man with a knife]</strong></li>
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<li> <em>1 cup</em> basil</li>
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<li> <em>3 cloves</em> of garlic</li>
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<li> <em>1/3 cup</em> grated Parmesan</li>
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<li> <em>1/2 teaspoon</em> kosher salt</li>
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<li> <em>1/3 cup</em> of olive oil</li>
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</ul>
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<strong class="cooking_heading">Ravioli Filling</strong>
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<ul class="cooking_list">
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<li> <em>12 ounces</em> of ricotta</li>
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<li> <em>1/2 cup</em> shredded mozzarella</li>
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</ul>
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<h4>Recipe</h4>
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<strong class="cooking_heading">Make the dough first beacuse it needs to sit for 30 minutes</strong>
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<ol class="cooking_list">
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<li> Mix flour and salt together </li>
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<li> Beat eggs and egg yolks and add to the flour</li>
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<li> Mix until fully incorporated then knead for about 10 minutes- should be firm but not too grainy</li>
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<li> Wrap in plastic wrap and let sit for 30 minutes </li>
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</ol>
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<strong class="cooking_heading">While dough sits start with the Pesto Sauce needed for the filling</strong>
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<ol class="cooking_list">
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<li> Combine all the pesto ingredients into blender/food processor and let'er rip<strong>[I used a blender and just make sure it doesn't purée the mixture]</strong></li>
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<li> That's it, make sure it tastes good by making sure it doesn't need some extra salt</li>
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</ol>
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<strong class="cooking_heading">Making the Filling</strong>
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<ol class="cooking_list">
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<li>Mix your pesto, the ricotta, and the mozzarella together</li>
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<li>That's it! Cooking is easy-peazy</li>
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</ol>
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<strong class="cooking_heading">Back to the dough and putting everything together</strong>
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<ol class="cooking_list">
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<li> Use the pasta roller or rolling pin to flatten the dough into a sheet <strong>[add some flour to your rolling device so the dough doesn't get stuck or sticky]</strong></li>
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<li> Cut out ravioli sized squares <strong>[whatever your heart says that size is]</strong></li>
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<li> Put a dollop of your filling in the middle of one of your squares</li>
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<li> Very lightly wet the edges of the square with the dollop and another square<strong>[makes the edges sticky again]</strong></li>
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<li> Lay the undolloped square on top the dolloped square and gently pinch the edges together </li>
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<li> Then use a fork to smoosh the edges more and give them a classic ravioli look</li>
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<li> Bring a pot of water to a boil and cook a few of the ravioli at a time for about 4 minutes <strong>[they can stick together if they touch while cooking which isn't too big of a deal but crowding is generally a bad idea from my xp]</strong></li>
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<li> Then plate and add a tiny bit of butter and Parmesan. </li>
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<li>Eat the food</li>
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</ol>
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<h4>Log</h4>
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<p>I really dislike dried pasta. I feel like a lot of recipes say to cook pasta <i><em>al dente</em></i> but, if dried, you get a hard, chalky, stale center. I also think that making your own pasta dough is typically fast, easy, and tastes infinitely better.</p>
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<p>Given this is my first <em>Cooking</em> post <strong>[my first anything other than Web Development post actually]</strong>, I'll preface it with my experience with cooking <strong>[or the lack thereof]</strong>. In all honesty, I just recently started cooking regularly. In the past I would get inspired to cook something but get discouraged when it didn't turn out as good as I wanted <strong>[even if the liars in my life said it was good]</strong>, and would go back to grabbing Taco Bell after work. Recently I decided that cooking should be approached like any other skill - starting at the basics and following guides until you gain the knowledge and confidence to experiment <strong>[and filled with feeling like you are terrible regardless of how much you progress]</strong>. So because I still am very much a beginner, I'll be following a lot of online recipes until I gain the confidence to refactor dishes for myself.</p>
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<p>With that out of the way, I'll continue onto one of the meals I made this week.</p>
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<p>I found a recipe for <a href="https://frugalnovice.com/homemade-pesto-ravioli/" target="_blank" rel="noopener noreferrer">Easy Homemade Pesto Ravioli</a> which used store bought pesto sauce and the link to the ravioli dough 404'd. So because I knew I wanted to make my own dough <strong>[given my rant at the start]</strong> I thought why not keep everything <em>Homemade</em>, including the pesto sauce. </p>
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<p>So I found the recipe for <a href="https://saltandbaker.com/how-to-make-ravioli/" target="_blank" rel="noopener noreferrer">ravioli dough</a> and <a href="https://damndelicious.net/2014/07/05/easy-homemade-pesto/" target="_blank" rel="noopener noreferrer">pesto sauce</a> and put all three of these recipes together.</p>
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<p> It turned out pretty tasty and I especially like having the light butter as the sauce topping as I always felt the whole point of ravioli was to have the flavor come from the stuffing and not the sauce on top.</p>
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<p>I realize how stupid I am now for not taking pictures of the process so you can judge if you think it looks good but uhhh... yeah. I didn't take any pictures so I guess you just have to trust me that it was good.</p>
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</div>
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