Comments on: Black Bean Ravioli with Cojita and Fresh Oregano

By: North Face Jacket, Northface Jackets

North Face Jacket, Northface Jackets — Mon, 21 Nov 2011 09:28:23 +0000

North Face Jacket, Northface Jackets…

[...]Black Bean Ravioli with Cojita and Fresh Oregano » Not Eating Out in New York[...]…

By: Kirstyn

Kirstyn — Mon, 14 Mar 2011 21:27:17 +0000

I wanted to make this tonight but im just wondering how many eggs i actually need….in the ingredients list and the cost calculations list it says two eggs, but in the instructions it says “Create a well in the center, and add 4 eggs. ” Hope someone can help before i get started!
P.S. how many noodles does it make on average??
Thanks
~Kirstyn

By: Ron Z.

Ron Z. — Mon, 09 Mar 2009 22:33:08 +0000

Do you mean Cotija cheese?

Cotija is a wonderful crumbly, tangy, salty Mexican cheese that I love to use. They carry it at my local market. It comes in the form of a squat, firm, white cylinder.

No fancy cheese knife is required. Just crumble it with your fingers into salads, tacos, beans etc. Doesn’t melt well.

Why is Mexican food so darn much fun?

By: cathy

cathy — Mon, 07 Jul 2008 02:42:04 +0000

Thanks everyone! Emily, you most certainly did eat this batch.
Christina: I’m totally with you on the wonton wrappers, they’re like fresh egg pasta in ready-to-use squares! I made little quiches with them once, but for some reason have to do things the hard way sometimes.
Jes: No, I haven’t tried Rancho Gordo but will have to pick some up next time I’m near Marlow & Sons (the only Brooklyn vendor for them, it seems…)
Meghan: I think I have heard this bit of wisdom about salting beans, and then promptly forgot it. So thank you!
Kiki: Glad the pie was a hit! I do think the pie was probably better than this ravioli, but I thoroughly enjoyed these, if not the entire process of making them.

By: CasseroleCrazy

CasseroleCrazy — Mon, 07 Jul 2008 00:10:47 +0000

I was lucky enough to eat this (I believe this particular batch, in fact) and it was delicious!

By: ChristinaM

ChristinaM — Fri, 04 Jul 2008 18:32:53 +0000

I’ve made ravioli using wonton wrappers several times with success. They are slightly thinner and softer than semolina dough, so the texture is slightly different, but still delicious. I highly recommend it. A MILLION times easier (none of that flying flour, either). A quick google sets you up with tons of recipes. There was a good one for Sweet Potato ravioli in Cooking Light a while back. I added a ton of herbs, shallots, and some parmesan, and it was awesome in browned sage butter. Also try mushrooms in a cream sauce. Mmmm.

By: Meghan

Meghan — Fri, 04 Jul 2008 14:18:30 +0000

I hope I don’t sound like a know-it-all telling you this, but salting the beans before they are completely cooked interferes with how they soften. It takes longer for them to cook, and in my experience they never achieve that uniformly soft consistency the ones in a can have. Anyhow, I make a big pot of beans every week and no longer salt them until the very very end. Now, they have that texture that makes them perfect for eating whole or mashing up. Just a suggestion for you to try!

By: Hilary

Hilary — Fri, 04 Jul 2008 06:42:14 +0000

OMG these look so good!

I made your Death by Chocolate award-winner for a gathering of my two best girlfriends a week ago, and we are still fainting with pleasure.

Thank you!

By: jes

jes — Thu, 03 Jul 2008 20:53:21 +0000

Have you tried Rancho Gordo beans? You need to try them. They’re so worth any trouble or time. I’ve started to collect them. (I’m slightly obsessed with my bean collection now.) Regardless, you should try them. Heaven.

By: Dr. Food

Dr. Food — Thu, 03 Jul 2008 15:42:57 +0000

Yum, ravioli! I have a massive bumper crop of arugula that I’m going to use to make arugula ravioli sometime this week–I’ll trade you the recipe!

On another note, I gave you the Sweet Home Blogger Award on my site–doctorfood.blogspot.com–check it out!!