Blessings Darlings!
Tonight I made our fortnightly Vegetarian Dinner. I decided to try Spinach and Ricotta ravioli, with the budget substitutions of plantain weed leaves for spinach and cottage cheese for ricotta. Once again I found that wild greens suck up a lot of flavor and recipes have to be adjusted for that - had to double the salt, black pepper, nutmeg and add basil and garlic in order for the filling to have flavor.
The pasta part was pretty typical, except I've never made ravioli before. OTOH I've made more than a few recipes of Chinese dumplings and egg rolls! I did run into a problem with them sticking to the parchment paper and tearing, because using cottage cheese instead of ricotta make the filling more moist. I'll be making steamed dumplings (instead of boiled ones) out of those tomorrow.
Chubby Hubby asked for a pink sauce for these, instead of a red sauce. So I added a cup of cream to a red sauce and he was happy. Spawn and I weren't that impressed, it didn't 'sparkle', but it was adequate.
It all tasted fine, but it was not Restaurant or Company Quality.
I'm sure I'll do better if I make it again soon, but I probably won't make it again until next summer - the plantain plants are going to seed.
Frondly, Fern
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ReplyDeleteI didn't cook all the ravioli last night - for the first batch I rolled the noodles too thin, and the raviolis split and couldn't be boiled. This morning I cooked them like Chinese pot stickers - steamed, but fried golden on the bottom - and served them with a dipping sauce. This worked VERY well.