Sourdough Ravioli with Whole Grain Kamut

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I cannot believe you did this during the heat wave :slight_smile: !! I followed your story on both Breadtopia and your Instagram. I was sweating even though it was MUCH cooler here in NW Montana!

But, great photos and recipe and it is going on my list of things to make. Kamut Khorasan is my #1 most favorite flour!!

LOL boiling the water on the outdoor grill gas burner did help with the heat wave situation. Roasting vegetables before mixing the dough …not so bright :fire:

I can’t wait to hear about your ravioli. Kamut is quite nice for pasta dough and more!

Your ravioli is a tough act to follow! They look perfect!! So far, although mine taste good, appearance has been a fail…

I put the prettiest ones in the front of the photo :grin:. I have been pleasantly surprised, though, at how an occasional leaky, semi-open ravioli boils up fine and doesn’t come apart in the water.


What does it mean to “de-gas” the dough?

De-gassing is squishing out the air – a very fun activity :slight_smile:

When you roll sourdough pasta, you still sometimes see and hear little bubbles pop, but not much because you’ve de-gassed it.

Here are some process photos

Scartalatti – fried ravioli dough scraps

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Additional notes that I’ll also add to the recipe:

I tested out rolling the dough to #5 (thinner) instead of #4. It was still very easy to handle, no tearing.
Doing that resulted in a lot more ravioli: 72 instead of 48. Though I also had fewer scraps due to re-rolling more of them than usual.
The dough weight for these thinner sheets – to fit the Eppiscotispai 12 ravioli maker – was 75-80g instead of 95g.