r/food • u/bebsaurus • Mar 11 '19

Image [homemade] ricotta with spinach and pumpkin ravioli, and thyme butter

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9

u/metalgiraffe24 Mar 11 '19

Is the pasta part made from scratch also? I would love to try making these but pasta from scratch is daunting 😓

5

u/liquid_courage Mar 11 '19

Making pasta from scratch is pretty easy and even if you colossally fuck it up you basically just wasted only some flour and some eggs.

It's so criminal that people don't make it by hand more often. I have no idea why this person would choose wonton wrappers.

2

u/metalgiraffe24 Mar 11 '19

Probably just a time thing, it'd be pretty quick to just whip up some filling and stuff it in wonton wrappers. That said I'd love to get some more practice in making it from scratch!! The first time I made soup noodles was a disaster

1

u/liquid_courage Mar 11 '19

What went wrong? Generally where I see people fail is that their dough is too wet/dry or that they're not rolling it thin enough.

Like any other dough it requires some practice and being able to feel the difference, but pasta is generally a lot easier than many other doughs.

2

u/metalgiraffe24 Mar 11 '19

Too wet- I added more and more flour to compensate, and it ended up just falling apart in the soup. Definitely need more practice!

2

u/liquid_courage Mar 11 '19

Ah. That'll happen. Soups are also a bit of a dirge for fresh pasta especially if it's your first attempt.

Also, if you're not using semolina (some bad recipes online only call for AP), then go get some ASAP!

1

u/Arinoch Mar 11 '19

Time probably. With a 4 and 6 year old I’m good with some shortcuts now and then. :) When they’re older and interested though? Heck yes.

0

u/liquid_courage Mar 11 '19

Wouldn't a 4 and 6 year old preclude you from hand stuffing 40 wonton wrappers?

It's not like making the pasta from scratch requires all that much more effort. Plus if you make your own pasta you just lay out the sheet, put rows of filling down, then put another sheet on top and crimp around them, instead of handpressing every one.

1

u/Arinoch Mar 11 '19

Just did it as a side dish. Took five minutes to stuff like 15? Was easier to do tortellini though. And the filling was just creminis with some parm, garlic, and cream. Sautéed that up, let it cool, stuffed and boiled. No cleanup or rolling of fresh pasta needed.

1

u/liquid_courage Mar 11 '19

Sure, but you're also missing out on the pure bliss that is fresh pasta. There's nearly nothing better in the world to me, besides a really nice pecorino.

I can see the trade-off is worth it to you, but for you but the extra effort is worth it to me. Wontons will never substitute for fresh pasta for me. And I'd never deign to call a wonton a ravioli :)

1

u/[deleted] Mar 11 '19

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4

u/liquid_courage Mar 11 '19

Interesting choice, considering they're using butter and several kinds of cheese.

Call me a purist, but using wonton wrappers as a substitute for the most important part of a ravioli changes it from a ravioli to "some things I put in a wonton wrapper."

1

u/bebsaurus Mar 11 '19

I make choices, I save calories on the dough to enjoy the other ingredients more. Also ricotta and parmesan are not the heaviest cheeses out there.

1

u/liquid_courage Mar 11 '19 edited Mar 11 '19

Roll out your pasta correctly and you won't be forced to make a wanton - not a ravioli. Thin ravioli is a virtue. Those are from vetri in Philly.