worldtalker
Gold Member
He's practicing to audition for the pickin band "Nostril Nick and the Seven Nasty Nose Pickers".
I picked a few in my younger years.
Fess up now don't be shy..how many other pickers are out there.
THE Random Chat Thread - AKA "The RCT" - No shirt or shoes required - Open 24 / 7
- Thread starter ARC
- Start date
He's practicing to audition for the pickin band "Nostril Nick and the Seven Nasty Nose Pickers".
I picked a few in my younger years.
Fess up now don't be shy..how many other pickers are out there.
bill from lachine
Gold Member
WD,
Hopefully this works....you could probably change it up for shrimp if you don't like salmon and hopefully you can get wonton wrappers at your local supermarket rather than making your own dough.
[h=1]Salmon Ravioli with White Wine and Butter Sauce[/h]
mangiabenepasta.com/ravioli_salmon_filled.html
[h=5]Salmon Ravioli with White Wine and Butter Sauce[/h]
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Ingredients:
Pasta Dough:
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Salmon Filling:
(Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving
Directions:
To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling:
Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
[h=1]Salmon Ravioli with White Wine and Butter Sauce[/h]mangiabenepasta.com/ravioli_salmon_filled.html
[h=5]Salmon Ravioli with White Wine and Butter Sauce[/h]
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Ingredients:
Pasta Dough:
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Salmon Filling:
(Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving
Directions:
To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling:
Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
[h=1]Salmon Ravioli with White Wine and Butter Sauce[/h]mangiabenepasta.com/ravioli_salmon_filled.html
[h=5]Salmon Ravioli with White Wine and Butter Sauce[/h]
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Ingredients:
Pasta Dough:
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Salmon Filling:
(Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving
Directions:
To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling:
Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
Hopefully this works....you could probably change it up for shrimp if you don't like salmon and hopefully you can get wonton wrappers at your local supermarket rather than making your own dough.
[h=1]Salmon Ravioli with White Wine and Butter Sauce[/h]
[h=5]Salmon Ravioli with White Wine and Butter Sauce[/h]
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Ingredients:
Pasta Dough:
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Salmon Filling:
(Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving
Directions:
To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling:
Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
[h=1]Salmon Ravioli with White Wine and Butter Sauce[/h]
[h=5]Salmon Ravioli with White Wine and Butter Sauce[/h]
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Ingredients:
Pasta Dough:
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Salmon Filling:
(Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving
Directions:
To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling:
Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
[h=1]Salmon Ravioli with White Wine and Butter Sauce[/h]
[h=5]Salmon Ravioli with White Wine and Butter Sauce[/h]
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Ingredients:
Pasta Dough:
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Salmon Filling:
(Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving
Directions:
To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling:
Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
That must be some secret recipe, Bill. I clicked on the link and got : WARNING POTENTIAL SECURITY RISK
WannaDig3687
Gold Member
How about leftover walleye? Do you think that would work?
RustyRelics
Gold Member
- Apr 5, 2019
- 5,909
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- Detector(s) used
- Equinox 600/Ancient Whites MXT
- Primary Interest:
- Relic Hunting
Rusty, I tried a garden once. The deer ate everything, even the watermelon. Mr WD said it wasn't a garden, it was a feeding plot.
A few shots in the air with a gun, and some deterrents keep everything away. Mostly.
RustyRelics
Gold Member
- Apr 5, 2019
- 5,909
- 32,420
- Detector(s) used
- Equinox 600/Ancient Whites MXT
- Primary Interest:
- Relic Hunting
I figured out how to doctor up photos to make them look old.
bill from lachine
Gold Member
WD sure give it a shot most cooking used to be based on what people had or was in season back in the day.
bill from lachine
Gold Member
For some reason or other the recipe when I pasted it show up 3 times..... deja vu all over again.
deja vu all over again.
bill from lachine
Gold Member
An interesting article about the zunzuncito hummingbird the smallest in the world.
In Cuba, the coming American tourist boom might just have a silver lining of conservation by Ross Kenneth Urken
In Cuba, the coming American tourist boom might just have a silver lining of conservation by Ross Kenneth Urken
bill from lachine
Gold Member
Factory Girl.
Idahodutch
Bronze Member
Evening Everyone,
Bill, I'll 2nd you, on the square foot garden method. Hi yield if you can keep the critters and pest away. Was doing it at the old place and again here at the new place.
Nothing like fresh organic produce.
broken_detector
Sr. Member
- Mar 10, 2013
- 468
- 666
- Detector(s) used
- Minelab Equinox 800, Garrett AT Pro, Whites Classic ID, Mikronta 4003
- Primary Interest:
- Relic Hunting
Anyone stocking up for the coronavirus?
Idahodutch
Bronze Member
He's practicing to audition for the pickin band "Nostril Nick and the Seven Nasty Nose Pickers".
I picked a few in my younger years.
Fess up now don't be shy..how many other pickers are out there.
There always seemed to be at least one kid riding the school bus. That and old lunch food, crammed up in the lip of the edge of lunch room tables. Seconds had something to do with that. Had to have a clean tray to get any seconds of the good stuff.
Good stuff for us were stuff like the fresh baked rolls, kind of like large King's Hawaiian Dinner rolls. Those were one of my favorites.
Last edited:
Idahodutch
Bronze Member
For some reason or other the recipe when I pasted it show up 3 times.....
Someone told me that it is called ICS (impatient click syndrome), If that is what it is called, I know I got it. . . . . it's hard if you can't tell if the thingie heard the ckicker deal.
Idahodutch
Bronze Member
Not really, except some stuff I would have gotten around to over the next few weeks anyway, I'm trying to do over the weekend instead. Animal food and stuff, fill the gas cans, Was also thinking of filling the camping jugs with tap water just for the heck of it.
We already have camping stuff, might be help a lot if camp fires, lanterns or something were needed, if the power goes out. Was thinking grandkids, but guess they all have electronic devices now.
Last edited:
broken_detector
Sr. Member
- Mar 10, 2013
- 468
- 666
- Detector(s) used
- Minelab Equinox 800, Garrett AT Pro, Whites Classic ID, Mikronta 4003
- Primary Interest:
- Relic Hunting
Haha man it's bad here went to walmart and all the canned.foods are gone
Idahodutch
Bronze Member
WannaDig, are these yours?
They're good.
Idahodutch
Bronze Member
Here is one from my childhood:
"50 Miles to the Out-House"
Written by: Willie Makett
Edited by: Betty Dunst
Published by: Whoopie Dint
"50 Miles to the Out-House"
Written by: Willie Makett
Edited by: Betty Dunst
Published by: Whoopie Dint
Idahodutch
Bronze Member
Perhaps not that long ago, if we were to ask someone that question, they might ask;
"Coronavirus, . . what is that, . . . is that like extended family or something?"
broken_detector
Sr. Member
- Mar 10, 2013
- 468
- 666
- Detector(s) used
- Minelab Equinox 800, Garrett AT Pro, Whites Classic ID, Mikronta 4003
- Primary Interest:
- Relic Hunting
Haha exactly
Idahodutch
Bronze Member
They'd probably still have the same concerned look though 
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