In theory, ravioli are watertight. So maybe this will work. But I'm not certain.
I like food. I like science and the engineering/hacking methodologies. But I know it's not a good idea to eat off of labware, so the natural solution is to hack food. To this end, I am hosting a food hacking potluck with many of the local hackers this coming weekend*, and I've been trying to figure out what to make.
Essentially, I want to make blueberry muffin ravioli. I will serve it in a mango avocado basil reduction. Now, making either raviolis from scratch or muffins from scratch is relatively straightforward, but combining them so that the ravioli is still pasta-ey and the muffin is still muffiny is an issue. Will pasta cook if I just bake it in the oven? Or do I have to boil it first? I know from literature research that lasagna noodles must be boiled before being baked. It is possible that I could blanch the muffin batter-filled raviolis in boiling water and then bake them, but I am concerned that this would lead to leathery pasta shells. I mean, honestly, I think my best bet is to cook the ravioli squares first without muffin batter, fill them, seal them, and then bake them moist.
What do more experienced cooks think?
If this falls flat, I have a backup plan: caramel-filled radishes breaded, fried and then served with a sour pepper sauce.
*I will be posting pictures and recipes of the things that turn out tasty.
Music for the Revolution
4 weeks ago