Making Uovo a Ravioli tomorrow - any tips?

Thinking about serving it with asparagus; any other tips/recommendations?
Just bought fresh eggs from a local source (although still not as much orange in the yolk as I like)
Here's the original recipe
Kevin

http://www.sandomenico.it/images/stories/sandomenico/ricette/classici/uovo.pdf

 

can you send me the un used truffle???

its prime Truffle - tartufo season... love me some truffles

I find the only issue with pasta making - is getting right consistency in the dough... some find that they have too much flour in .. and then its too late ..

do the well method... flour ( semolina etc..) salt & pepper ... gather up in mound , make a central well right down to the surface add in the wet ( eggs etc..) and using just middle and index fingers going in circular motion start to mix in the flour.... you want a fine - non sticky but moist dough.... have fun!

jealous of the truffles...

 

Tom - it turned out really well; although I could not find truffles! They had to be ordered;
So I skimped out and used truffle oil,
Sprinkled a little nutmeg on as well.
I'm good at the homemade pasta part - although it's impossible to find orange yolk eggs (to help make the pasta bright yellow)
But the meal turned out great; very fun project
We'll do it again.....
Thanks
Kevin
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Those were the first two or three I made; got much better after that...
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Tom - are you going to Austin for the race? My wife & I will be there; would be great to meet up.
We're staying in North Austin
Kevin

 

I think so. Coke has invited me, so I think I'm going for the weekend.... last year went for Qualifying only... in and out same day.

once i get details we can coordinate ...

 

Sounds good; we arrive Friday; depart Monday afternoon.....
Kevin

 

Those look great. Well except the asparagus, it's not on my list of favorite veggies.

 

Thanks ! It was weird; having never tried it before, we had no idea how it would taste; but we loved it.
Plus it filled us up, without being bloated...
Kevin

 

I am going to try making this one of these days. It's been in the back of my mind but keeps popping up.

 

I just made this using a recipe from Anne Burrell. It was excellent. Simply excellent. It's a lot of work, but I'll definitely be making it again for special occasions.


Mark

 

Was searching the word tips and came across this old post. Although topic is unrelated to what I looking for I couldn't help myself but to peak at the dish and what a dish it looks like.

Just so happens the restaurant is in Bologna unfortunately an hour south of Maranello where I'll be next week.