Tuesday, July 22, 2008

Tender Ravioli Dough

We are working on a spur of the moment VIP amuse bouche. Something we could have on hand for surprise VIPs. Then we had one of those light bulb moments. Ideas in Food had written an article on the perfect chocolate chip cookie dough. Most people rest their cookie dough for 36 hours for the flavors to fully combine and for the flour to be fully absorbed. Aki and Alex figured out that by compressing the dough it seemed as if the dough had been rested, but with out the lapse in time. Pretty Cool.
Next, Michael Ruhlman wrote about a dinner he had with Symon in which Symon kneads his ravioli dough very little. Almost like he was kneading biscuit dough so as not to develop large gluten strands. We put these two ideas together to make or new ravioli dough. We put our ingredients together as one usually does with pasta. Eggs and oil in the middle and flour around the outside. We slowly draw the flour in and when the dough just starts to come together and it becomes like a shaggy biscuit mix we stop and compress the down for 50 seconds. Our dough was finished. It couldn't have been an easier pasta recipe. We have also used this method for tart shells and we will probably use it for biscuits as well. We have made a bouche ravioli of red wine braised oyster mushrooms with chevre.

Here is our recipe:

All Purpose Flour 1200 grams
Kosher Salt 15 grams
Whole Eggs 5 ea
Egg Yolks 25 ea
EVOO 100 milliliters
Whole Milk 100 milliliters

Mix flour and salt together and put on a large work surface and create a well in the center large enough to hold eggs and oil. Put eggs and oil in the center and slowly stir, gradually drawing in the flour. When you have a fairly solid dough work in the rest of the flour until just barely combined. Compress for 50 seconds and refrigerate.

1 comment:

Anonymous said...

Thanks for your recipe. I have been trying to make a more tender ravioli dough. Can you explain a little more about how you compress the dough? Thanks