View Full Version : Alissa's Raw ravioli recipe
10-13-2005, 03:04 PM
I could not wait to try this...but when I went to slice the turnips I had a really hard time. NONE of the slices came out as thin as I thought they should be. I tried my mandolin slicer (both slicing blades) and my spirooli on the slicing blade....the turnip just seemed to be tooo hard for either to cut...what did I do wrong....are the turnips bad maybe (I've never had one) and I've had these for over a week. They don't seem bad...just very hard. HELP! OH yeah...and I only got a few GOOD slices out of the whole turnip, because it was soooo hard. Thanks for your help.
10-13-2005, 03:21 PM
do you know the name Wendy was made up for the play Peter Pan? Just thought you might like to know that, well, you probably did already. LOl
Anway, I have to use my saladacco to cut turnips thin enough for the rawviolies, and it works perfectly. I've tried my fancy shmancy mandoline and it just doesn't work at all.
so, you may choose to use a saladacco, which cuts them so thin, they are like paper, you can actually read the recipe through them, they are so thin.
Also, turnips are hard, like beets, so I don't think your turnip was bad, just needed a saladacco to cut it with.
10-13-2005, 09:24 PM
I use my saladacco also! It turns out beautiful thin slices of turnips!
10-14-2005, 05:37 AM
OH man! I don't have a saladacco! I bought the spirooli :mad: I tried that and it didn't work either. That really stinks. RP, my mom named me after a song that was out about the time I was born...."everybody knows it's Wendy....and Wendy has stormy eyes, that sound at the flash of lies, and Wendy has wings to fly above the clouds....." I was 2 months premature, only given a 50% chance to live (my mom almost died also from anemia) and she said I had these bright blue eyes....I was only 3 lbs. but a little fiesty thing from the beginning. They put me in an incubator, but I didn't need oxygen (that was just the way back then). The Dr.s couldn't believe how strong my heart and lungs were....a miracle from God. (by the way, the nurses all cried when I left the hospital a month later) I just KNOW you wanted to hear all that. Our families here all have stories, I'm sure there are more of God's miracles here somewhere.....I guess in a way we ALL are. :D
10-14-2005, 09:08 AM
That song (wendy) was the theme song for a TV show but I can not remember which one. Now I have it in my head and cant get it out.
10-18-2005, 10:01 PM
Sport..that is funny. I was hoping someone had another solution to my turnip problem, before they go bad, I still have two to use, and no way to cut the buggers..... :(
10-18-2005, 11:21 PM
When you say saladacco you mean the Joyce Chen one? I used mine tonight for zucchini "pasta" with marinara sauce and I was rather unimpressed with it...it's ok, but I'm worried about trying to slice the hard turnip with it....wish me luck!
Sharon in Colorado
10-18-2005, 11:27 PM
I used a mandolin in the thinnest setting. It is a Pampered Chef slicer. Do you have one of those, or maybe a food processor to slice it?
Helen Of Tennessee
10-19-2005, 07:54 AM
I used my saladacco and they came out perfect.
I bought 6 small turnips. 1 of them was hard to cut the ends off with a knife and I threw it away. The other 5 were soft enough to cut. Maybe it was the turnips.
<>< Helen of Tennessee
10-19-2005, 07:59 AM
I used my inexpensive mandolin (I am asking for an expensive one for xmas) and I couldn't make them fold over and stick because they were too thick, so I (being the ingenious Italian) just used 2 to make the rawvioli. Put the filling on one and put the other on the top. So just use up what you have this way and don't throw them out. They will soften when you let them sit with the sauce on them.
10-19-2005, 08:00 AM
I have the spirooli and I bought my mom the saladacco - they both are great to have! I really like the spirooli but the saladacco is more portable and can make smaller noodles. I've never tried to make the rawvioli with the saladacco but when I used the spirooli they came out fine, it was just very messy when I tried to put the filling in the turnip!!! I just bought a mandoline so I'll try to make this recipe again and see how the mandoline works.
10-20-2005, 01:49 PM
OK....I have a Pampered Chef mandolin, and the spirooli. I used them BOTH trying to cut these super-hard turnips. Maybe it was just the turnips. I'll give it another try. Thanks for the tips.
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