Yep, that’s it folks… My last attempt to make fresh ravioli was not good.
The TL;DR for this failure was mainly the filling. The goat cheese was too strong and made the ravioli heavy.
My main points about it.
1. Beets dough is much more wet and difficult to work with.
2. Manually shape ravioli is hard… Keep size consistency is not trivial.
3. Goat cheese can be too strong if not soften with other proper ingredients.
4. Tomato sauce was not the best choice.
Ps: the recipe was partly BASED on this one:
https://www.gordonramsay.com/gr/recipes/beetcappelletti
by sholderbuffalo
6 Comments
Of course it was one of Ramsay’s
The thing about cooking is that you never stop learning and therefore you always get better
Ricotta is always an easier cheese to use.
I appreciate this and would share my crumpled up raviolis, but couldn’t bring myself to photographing them.
Too strong, as in too salty? Too funky? I feel like I definitely would have enjoyed every single one of these.
That’s a just step towards your next success.
You’re right, tomato sauce was probably not the best sauce match, maybe try beurre noisette with sage. Goats cheese works really well in ravioli. Try and find a more mellow goats cheese next time. Maybe even make your own goats milk ricotta, it’s super simple and easy to do.
I’ve seen far worse, I’ve made far worse.
It seems good, and I like strong flavors. Maybe next time mixed with ricotta cheese, which is much neutral on flavor