Quoting Ruth Haffly to Sean Dennis <=-

Title: RAVIOLI WITH RICOTTA FILLING

My MIL used to do this; she used a tuna can to cut her raviolis so
they were big.

The smaller ones (1 inch across) are called agnolotti and of course
tortellini are the smallest Italian filled pasta dumplings of them
all.

I really liked the extra large American "toasted" (deep fried) ones
when they first came out in Canada in the 1990s and were a d for a
while. The place I first found them at made them in five inch
squares; a single one made for a very filling appetiser.





Cheers

Jim


... I don't get why people order a pasta dish at a non-Italian restaurant

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Hi Jim,

Quoting Ruth Haffly to Sean Dennis <=-

Title: RAVIOLI WITH RICOTTA FILLING

My MIL used to do this; she used a tuna can to cut her raviolis so
they were big.

The smaller ones (1 inch across) are called agnolotti and of course tortellini are the smallest Italian filled pasta dumplings of them
all.

They're all good, but a lot of work, especially for the smaller ones.

I really liked the extra large American "toasted" (deep fried) ones
when they first came out in Canada in the 1990s and were a d for a
while. The place I first found them at made them in five inch
squares; a single one made for a very filling appetiser.

A friend made these once for a church Super Bowl watch party--they
disappeared fast. I think she bought the 2" rounds, plenty filling with
all the other goodies brought (and the annual chili cook off).

Getting back to the ones Steve's mom made--he told me that some years
ago, his one older brother and an uncle had a ravioli eating contest.
Bear in mind that Mom served them with sauce, meatballs, sausage, salad
and bread, all which was consumed before the contest started in earnest
so it wasn't just raviolis bein eaten. Anyway, one finished by eating
22, the other ate 23--I don't know who ate what amount but I understand
that both of them declined dessert.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

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Quoting Ruth Haffly to Jim Weller <=-

RAVIOLI

agnolotti / and tortellini

They're all good, but a lot of work, especially for the smaller

Old Italian women working in groups preparing for a huge meal like a
wedding reception turn making the smallest possible, most dainty
ones ones into a contest just like Polish and Ukrainian babushkas
making perogis or cabbage rolls.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortellini W/peas and Prosciutto
Categories: Italian, Cheese, Pasta, Ham, Dairy
Yield: 4 Servings

15 oz Tortellini (cheese)
1 1/2 c Whipping cream
1 pn Nutmeg
6 tb Grated parmesan
3/4 c Peas
1 1/2 oz Prosciutto (cut)

Peas: Frozen tiny, thawed and drained.

Cook tortellini in a large pot of boiling water until barely
tender, stirring occasionally. Drain. Meanwhile bring cream to
boil in large saucepan. Reduce heat. Add nutmeg and simmer until
slightly thickened, about 8 minutes. Return tortellini to pot. Add
warm cream, parmesan, peas & prosciutto. Simmer over low heat
until tortellini are tender and sauce thickens, stirring
occasionally, about 4 minutes. Season with salt and pepper.

/\/\ara kent

MMMMM

Cheers

Jim

... When I was kid we didn't eat pasta, just macaroni.

___ Blue Wave/QWK v2.20
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Hi Jim,

RAVIOLI

agnolotti / and tortellini

They're all good, but a lot of work, especially for the smaller

Old Italian women working in groups preparing for a huge meal like a wedding reception turn making the smallest possible, most dainty
ones ones into a contest just like Polish and Ukrainian babushkas
making perogis or cabbage rolls.

That's the way to do it! Down in Raleigh one of the Greek Orthodox
churchs has an annual fest. We've never gone but over the years of
seeing newpspaper and tv coverage of it, it looks like those ladies have
been preparing food for months! We might get there, eventually. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

RAVIOLI

a lot of work, especially for the smaller

Old Italian women working in groups preparing for a huge meal like a wedding reception turn making the smallest possible, most dainty
ones ones into a contest just like Polish and Ukrainian babushkas
making perogis or cabbage rolls.

Down in Raleigh one of the Greek Orthodox churchs has an annual
fest.

They probably make dolmades with grape leaves as well cabbage rolls.
Maybe lamb filled instead of beef.

We've never gone but over the years of
seeing newpspaper and tv coverage of it, it looks like those ladies
have been preparing food for months! We might get there, eventually.

Such affairs are usually well worth planning ahead for. Around here
we have some most excellent Ukrainian, Chinese, Vietnamese, Filipino
and Desi holiday celebrations and festivals. Indian Diwali is
especially amazing as the food is outside of what I am familiar with.
Closer to home there are also St Jean Baptiste Day and Bastille Day
dinners and a Newfy lobster fest. We hit many of them most years.

I had suggested Jamaican style ox-tail stew as a particularly
flavourful way to prepare them. The basic flavours are lots of thyme,
allspice and Scotch Bonnet chilies. It's fine to use milder chilies
of course. Traditionally they are served with broad beans but my
favourite place in Ottawa added chopped cassava and lots of tomato
sauce to theirs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oxtail - Jamaican Style
Categories: Beef, Caribbean, Stews, Beans, Chilies
Yield: 4 Servings

2 lb Oxtail
Salt & black pepper
2 cl Garlic (minced)
Thyme
2 Whole Jamaican pimentos
(allspice berries)
2 Onions (chopped)
Tomato (chopped)
1 Scotch bonnet or any whole
Pepper
1 Tin lima beans or broad
Beans

Wash oxtail and season with salt, black pepper, garlic and brown
in oil . Drain the oil and add about 4 cups of water to the oxtail
and bring to a boil, add thyme, onions and tomato. Add the whole
pimento to the stew. (it looks like a whole peppercorn). Lower
heat and simmer until the oxtail is tender. Add more water if
necessary.. When the oxtail is tender add the hot pepper (to your
desired heat) and add the beans. Simmer until water evaporates
leaving a thick gravy. Serve with rice.

From: Lauren Chung To: Chile-Heads List

MMMMM



Cheers

Jim


... I celebrate first-stalks-of-rhubarb day.

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//Hello JIM, //

*17.10.21* *21:55:00* in area *COOKING*
*RUTH HAFFLY* Theme *"ravioli"*.

Filipino and Desi holiday celebrations and festivals.

What is "Desi"?


--- WinPoint Beta 5 (359.1)
* Origin: Out of sight, out of heart (1:153/757.1315)

Denis Mosko wrote to JIM WELLER <=-

Filipino and Desi holiday celebrations and festivals.

What is "Desi"?

I had to look that one up on my search engine. Do you have a search engine - like Google or Bing? Or even Duck Duck Go?

Desi is a word used to describe the people, cultures, and products of the Indian subcontinent and their diaspora, derived from Sanskrit (desa), meaning "land, country". Desi traces its origin specifically to the people of the countries India, Pakistan, and Bangladesh.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuppence Magazine's Beef Rogan Josh
Categories: Asian, Beef, Vegetables, Rice
Yield: 4 Servings

500 g Beef; in strips
2 lg Onions; rough chopped
1 lg Sweet potato; in cubes
1 Cauliflower; rough chopped
1 lg Yellow pepper; rough chopped
825 g (2 tins) chopped tomatoes
2 tb Tomato puree
4 ts Rogan josh powder
1 ts Garam masala
1 ts Turmeric
A light dusting of chile
- powder
1 tb Olive oil or ghee
Basmati rice
Salt & pepper

A good beef rogan josh recipe is great for winter. It'll
blast out your sinuses, give you a good hit of veg and
superspice the cockles of your soul.

Boil the sweet potato in a pan of water for 5 minutes,
before adding cauliflower to the same pan to boil also.

While they're both boiling away, brown the beef in a frying
with the olive oil or ghee over a medium-high heat and add
the onions for a few minutes.

When the onions have started to go translucent, drain the
sweet potato & cauliflower and add them to the frying pan
for a couple of minutes over a medium heat.

Next, cover the beef and vegetables with the rogan josh
powder and stir in, followed by the garam masala, turmeric,
chile powder and a few twists of salt & pepper.

Then stir in the tomatoes and tomato puree and leave the
Beef Rogan Josh to simmer while you cook the rice with a
little salt & pepper to make sure that the beef is good and
tender.

From: http://www.tuppencemagazine.co.uk

Uncle Dirty Dave's Archives

MMMMM

... Garlic is unknown in British cookery proper.

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* Origin: Prism bbs (1:261/38)

Hi Jim,

Old Italian women working in groups preparing for a huge meal like a wedding reception turn making the smallest possible, most dainty
ones ones into a contest just like Polish and Ukrainian babushkas
making perogis or cabbage rolls.

Down in Raleigh one of the Greek Orthodox churchs has an annual
fest.

They probably make dolmades with grape leaves as well cabbage rolls.
Maybe lamb filled instead of beef.

Wouldn't be an issue with us; we like lamb. Last week Steve went to our favorite Middle Eastern place in town & picked up a couple of lunch
specials for us. The gyro special was steak--it didn't taste as good in
a gyro as lamb, IMO. (G)

We've never gone but over the years of
seeing newpspaper and tv coverage of it, it looks like those ladies
have been preparing food for months! We might get there, eventually.

Such affairs are usually well worth planning ahead for. Around here
we have some most excellent Ukrainian, Chinese, Vietnamese, Filipino
and Desi holiday celebrations and festivals. Indian Diwali is
especially amazing as the food is outside of what I am familiar with. Closer to home there are also St Jean Baptiste Day and Bastille Day dinners and a Newfy lobster fest. We hit many of them most years.

Probably if we lived closer to the part of Raleigh where things like
that are generally held, we'd go more. Most of them are more in the down
town part of the city; we don't go there very often.

I had suggested Jamaican style ox-tail stew as a particularly
flavourful way to prepare them. The basic flavours are lots of thyme, allspice and Scotch Bonnet chilies. It's fine to use milder chilies
of course. Traditionally they are served with broad beans but my
favourite place in Ottawa added chopped cassava and lots of tomato
sauce to theirs.

I'd probably use milder chilis and put out a bottle of hot sauce for
those that want to kick it up a bit.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)