https://deltanine.net/mw/index.php?action=history&feed=atom&title=Creamy_Seafood_Ravioli 2026-09-11T21:25:27Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Creamy_Seafood_Ravioli&diff=327&oldid=prev 2013-07-25T08:08:05Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Creamy_Seafood_Ravioli&diff=326&oldid=prev 2009-12-26T22:17:57Z

<p></p> <p><b>New page</b></p><div>&lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt;<br /> ===Pasta===<br /> * 2 cups flour<br /> * 3 eggs<br /> * 1 tbs. olive oil<br /> * 1 egg yolk, extra<br /> ===Filling===<br /> * 100 g scallop finely chopped<br /> * 50 g butter,softened<br /> * 3 cloves garlic finely chopped<br /> * 2 tbs. chopped fresh flat-leaf parsley<br /> * 100 g raw prawn meat, finely chopped<br /> ===Sauce===<br /> * 60 g butter<br /> * 1/4 c flour<br /> * 1 1/2 c milk <br /> * 300 ml cream<br /> * 1/2 c white wine<br /> * 50 g parmesan cheese grated<br /> * 2 tbs chopped fresh flat-leaf Parsley<br /> &lt;/div&gt;<br /> <br /> ===Directions===<br /> #Sift the flour and a pinch of salt into a bowl and make a well.<br /> #Whisk the eggs, oil and 1 tbs. water in a jug, add gradually to the flour and mix to a firm dough.<br /> #Gather into a ball. (This can also done in food processor.)<br /> #Knead on a lightly floured surface for 5 mints., or untill smooth and elastic.<br /> #Place in lightly oiled bowl, cover with plastic wrap and set aside for at least 30 mints.<br /> #For the filling, Stir together the butter, garlic, parsley,scallops and prawn meat in a bowl, set aside<br /> #Roll out a quarter of the pasta dough at a time on lightly floured srface, or use a pasta machine, until very thin (each portion should be roughly 10 cm/4 inches wide when rolled.)<br /> #Place 1 tsp. of filling at 5 cm(2 inch) intervals down one side of each strip.<br /> #Whisk the extra egg yolk with 3 tbs. of water.<br /> #Brush along one side of the dough and between the filling.<br /> #Repeat with the remaining filling and dough.<br /> #Press the edges together firmly to seal.<br /> #Cut between the moulds with the knife or fluted pastry cutter.<br /> #Cook batches in a large pan of rapidlyboiling water for 6 mints.<br /> #Drain well and return to the pan to keep warm.<br /> #For the sauce, melt the butter in a pan over low heat.<br /> #Stir in the flour and cook for 1 mint. or until pale and foaming.<br /> #Remove from the heat and gradually stir in the combined milk,cream, and white wine.<br /> #Return to the heat and stir constantly until the sauce boils and thickens.<br /> #Reduce the heat and simmer for 2 mints.<br /> #Add the parmesan and chopped parsley and stir<br /> #Season to taste.<br /> #Remove from the heat, add to the ravioli in the pan and toss gently to coat.</div>

60.234.148.95