We were intrigued by, of all people, Giada De Laurentiis whipping up a turkey-cranberry stuffed ravioli on a recent segment. Now, while I am a bigtime tinkerer with recipes, there are some things I generally consider sacrosanct. The very notion of this peculiar fusion of Italian and American classics is not normally my milieu, but something about it piqued our interest.
Blasphemy of blasphemies, Giada used wonton wrappers for her ravioli. I understand the convenience, but I just can’t abide by this practice. Fortified by Wednesday’s pasta-making efforts, plus benefitting from both a full day with which to do it as well as an entire extra pair of hands while my mother was still in town, we jumped at the opportunity.
This second crack at the same recipe from the Williams-Sonoma Mastering Pasta book fared at least as well as the first. The dough was firm, pliable and just slightly on the wet side, all the better for the incorporation of flour while kneading and rolling.
In the interest of making cuter, more uniform pasta, we invested in a set of nesting ring molds and a pasta crimper. This makes it far, far easier than layering entire sheets of paste upon each other and cutting it down.
The ravioli are kind of a wry twist on Thanksgiving dinner — ground turkey, cranberry sauce, bread crumbs inside the pasta, smothered in a straight-up milk gravy. And you know what? They were pretty damn good. We just might repeat the experience on Turkey day proper.
I won’t repeat the recipe for the filling, cuz you can read it here. But the recipe for the pasta dough — with pictures! — follow after the jump.