Ravioli Roller Recipes

EGG-ROLL APPETIZERS (MONTREAL STYLE)

1 can (220 g) salmon (drained, remove skin and bones) or any cooked meat (optional) 5 cups creamy coleslaw (prepared or left-over) 1 Tbsp. light soya sauce 1/2 tsp. ground ginger or 1/4 tsp fresh, grated 1/4 tsp. granulated garlic powder 1/2 recipe of the basic Ravioli dough 1 egg for egg wash
This month's winner
Sauté coleslaw in a non-stick skillet over medium -high heat, add soya sauce, ginger and garlic, and mix. Cook until cabbage in coleslaw is clear, but still a bit firm, about 5 minutes. Remove from heat and cover. Allow to cool. Add the salmon or any other cooked meat and coleslaw mixture into the food processor and pulse until finely minced. Divide dough in half and roll dough on a floured board.

Spread half of the filling over half of the dough, leaving a small edge on three sides. Egg wash unfilled dough and fold over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilà 36 appetizers in one pass. Repeat with second half of dough.

Place on a parchment lined baking sheet. (These can be frozen at this point. Bring to room temperature before frying - turning them to keep dry or place on a cooling rack).

Deep fry in hot oil at 400°F, until golden brown. Drain on paper towel or kraft paper. Serve warm with plum, sweet & sour or any of your favourite sauces. Makes 70-75 appetizers.

BAKED SALMON APPETIZERS

1 can salmon (drained, remove skin and bones) 1 small pkg. cream cheese (room temperature) 1 celery stalk (finely chopped) 1 shallot (finely chopped) dash of pepper 1 Tbsp. butter 2 pkg. refrigerated crescent roll dough (small - 8)

Sautée celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness.

Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gentlely to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilà 30 appetizers in one pass. Repeat with second dough.

Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise if time allows about 20 mins. (These can be frozen at this point. Bring to room temperature before baking - turning them to keep dry ).

Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately. Makes 60 appetizers.

VEGETARIAN SAMOSA APPETIZERS

For the pastry: 2 cups flour 1/2 tsp. salt 4 Tbsp. oil 6-7 Tbsp. warm water For the stuffing: 2-3 medium potatoes, boiled in their jackets and allowed to cool 2 Tbsp. oil 1 small onion, peeled and finely chopped 1/2 cup shelled peas 1/2 Tbsp. finely grated peeled fresh ginger 1/2 fresh hot green chilli, finely chopped 1/2 Tbsp. very finely chopped fresh green coriander (cilantro) 1 1/2 Tbsp. water 3/4 tsp. salt 1/2 tsp. ground coriander seeds 1/2 tsp. garam masala 1/2 tsp. ground roasted cumin seeds 1/8 tsp. cayenne pepper 1 Tbsp. lemon juice oil for deep frying
This month's winner
Sift the flour and salt into a bowl. Add the 4 Tbsp. of oil and rub it in with your fingers until the mixture resembles peas. Slowly add about 6 -7 Tbsp. warm water and gather the dough into a not too stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 tsp. oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 2 Tbsp. oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 1 1/2 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Purée mixture in a blender or food processor.

Knead the pastry dough again. Roll this out to 1/8" thickness (3 mm). Fold your dough in half to mark your center. Open flat and spread the filling on half of the dough to approx. 1/8" thickness (3 mm), leaving 1/8" edge (3 mm) on the three outside edges for sealing. Brush other side with a little water, then fold dough over filled side. Remove any air pockets and seal edges with your fingers. Sprinkle with flour top and bottom. Line-up the Arnco Ravioli Roller with the folded edge, keep the first wheel to the outside as your guide. Pressing firmly with even pressure roll over your dough. Cuts and seals all in one pass. Makes approximately 7 dozen appetizer size samosas.

Heat oil for deep frying over a medium flame. When the oil is medium hot, put in as many samosas as the fryer will hold in a single layer. Fry until they are golden brown and crisp. Drain on paper towel. Serve within 15 min. with dipping sauce.

For the Dipping Sauce: 1/2 cup cider vinegar 1/2 cup water 3 Tbsp. brown sugar 1 small clove garlic, minced 1 tsp. salt

Place all ingredients in a small saucepan. Stir till the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. Serve warm or at room temp.

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R E C I P E
C E N T R E

EGG-ROLL APPETIZERS (MONTREAL STYLE)
1 can (220 g) salmon (drained, remove skin and bones) or any cooked meat (optional) 5 cups creamy coleslaw (prepared or left-over) 1 Tbsp. light soya sauce 1/2 tsp. ground ginger or 1/4 tsp fresh, grated 1/4 tsp. granulated garlic powder 1/2 recipe of the basic Ravioli dough 1 egg for egg wash Sauté coleslaw in a non-stick skillet over medium -high heat, add soya sauce, ginger and garlic, and mix. Cook until cabbage in coleslaw is clear, but still a bit firm, about 5 minutes. Remove from heat and cover. Allow to cool. Add the salmon or any other cooked meat and coleslaw mixture into the food processor and pulse until finely minced. Divide dough in half and roll dough on a floured board. Spread half of the filling over half of the dough, leaving a small edge on three sides. Egg wash unfilled dough and fold over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilà 36 appetizers in one pass. Repeat with second half of dough. Place on a parchment lined baking sheet. (These can be frozen at this point. Bring to room temperature before frying - turning them to keep dry or place on a cooling rack). Deep fry in hot oil at 400°F, until golden brown. Drain on paper towel or kraft paper. Serve warm with plum, sweet & sour or any of your favourite sauces. Makes 70-75 appetizers.

BAKED SALMON APPETIZERS
1 can salmon (drained, remove skin and bones) 1 small pkg. cream cheese (room temperature) 1 celery stalk (finely chopped) 1 shallot (finely chopped) dash of pepper 1 Tbsp. butter 2 pkg. refrigerated crescent roll dough (small - 8) Sautée celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness. Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gentlely to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilà 30 appetizers in one pass. Repeat with second dough. Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise if time allows about 20 mins. (These can be frozen at this point. Bring to room temperature before baking - turning them to keep dry ). Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately. Makes 60 appetizers.

VEGETARIAN SAMOSA APPETIZERS
For the pastry: 2 cups flour 1/2 tsp. salt 4 Tbsp. oil 6-7 Tbsp. warm water For the stuffing: 2-3 medium potatoes, boiled in their jackets and allowed to cool 2 Tbsp. oil 1 small onion, peeled and finely chopped 1/2 cup shelled peas 1/2 Tbsp. finely grated peeled fresh ginger 1/2 fresh hot green chilli, finely chopped 1/2 Tbsp. very finely chopped fresh green coriander (cilantro) 1 1/2 Tbsp. water 3/4 tsp. salt 1/2 tsp. ground coriander seeds 1/2 tsp. garam masala 1/2 tsp. ground roasted cumin seeds 1/8 tsp. cayenne pepper 1 Tbsp. lemon juice oil for deep frying Sift the flour and salt into a bowl. Add the 4 Tbsp. of oil and rub it in with your fingers until the mixture resembles peas. Slowly add about 6 -7 Tbsp. warm water and gather the dough into a not too stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 tsp. oil and slip it into a plastic bag. Set aside for 30 minutes or longer. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 2 Tbsp. oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 1 1/2 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Purée mixture in a blender or food processor. Knead the pastry dough again. Roll this out to 1/8" thickness (3 mm). Fold your dough in half to mark your center. Open flat and spread the filling on half of the dough to approx. 1/8" thickness (3 mm), leaving 1/8" edge (3 mm) on the three outside edges for sealing. Brush other side with a little water, then fold dough over filled side. Remove any air pockets and seal edges with your fingers. Sprinkle with flour top and bottom. Line-up the Arnco Ravioli Roller with the folded edge, keep the first wheel to the outside as your guide. Pressing firmly with even pressure roll over your dough. Cuts and seals all in one pass. Makes approximately 7 dozen appetizer size samosas. Heat oil for deep frying over a medium flame. When the oil is medium hot, put in as many samosas as the fryer will hold in a single layer. Fry until they are golden brown and crisp. Drain on paper towel. Serve within 15 min. with dipping sauce. For the Dipping Sauce: 1/2 cup cider vinegar 1/2 cup water 3 Tbsp. brown sugar 1 small clove garlic, minced 1 tsp. salt Place all ingredients in a small saucepan. Stir till the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. Serve warm or at room temp.