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Eight pounds of ravioli, two pounds each of four kinds, done. I think I've got it nailed.
Actually, it's arguably agnolotti, but nobody knows what that is. And an actual Italian would probably quibble with the technique. I use a food processor and a roller, then do the shaping by hand, but mine are somewhat larger than the traditional version.
If I were making it for a client, that would give a margin of about a hundred bucks in four hours, which meets my $25/hr threshold for something being "worthwhile". I bet I can bring that time down a lot, too. Hard work, though, you really gotta move it.
As it happens, it's a "shopwarming" gift for the owner at the faboo new Westside Renaissance market, which is a very interesting shop that will only be open a few hours a day but will provide gourmet products to Ukiah's wealthiest neighborhood. Grand opening is tonight. I hope they make it, I can see lots of co-marketing opportunities here. The owner has already asked me about distributing ready-made dinners to his customers. Could be very lucrative!
Actually, it's arguably agnolotti, but nobody knows what that is. And an actual Italian would probably quibble with the technique. I use a food processor and a roller, then do the shaping by hand, but mine are somewhat larger than the traditional version.
If I were making it for a client, that would give a margin of about a hundred bucks in four hours, which meets my $25/hr threshold for something being "worthwhile". I bet I can bring that time down a lot, too. Hard work, though, you really gotta move it.
As it happens, it's a "shopwarming" gift for the owner at the faboo new Westside Renaissance market, which is a very interesting shop that will only be open a few hours a day but will provide gourmet products to Ukiah's wealthiest neighborhood. Grand opening is tonight. I hope they make it, I can see lots of co-marketing opportunities here. The owner has already asked me about distributing ready-made dinners to his customers. Could be very lucrative!
