Comments on: jewish ravioli: cheese kreplach

By: Jewish ravioli | Hansincorp

Jewish ravioli | Hansincorp — Wed, 03 Aug 2011 16:52:08 +0000

[...] an open cupboard » Blog Archive » jewish ravioli: cheese kreplachJun 9, 2008 … jewish ravioli: cheese kreplach 2 large eggs lukewarm water, if necessary. for the topping: goat cheese or sour cream or smetana (Russian … [...]

By: gift

gift — Thu, 19 May 2011 12:18:39 +0000

mmmmm… looks good. A bit of creativity can make jewish food a culinary delight!

By: shelly

shelly — Wed, 24 Jun 2009 16:57:20 +0000

You can replace the eggs in the pasta dough with water. Search the web for an egg-free pasta dough recipe, that should work fine. As to the filling… you could substitute crumbled tofu for the cheese, I suppose. You could make your own vegan “cheese” out of soaked nuts by grinding the nuts in a coffee grinder and adding lemon juice or starter of some sort. Or you could stuff the little buggers with meat, if you’re an omnivorous sort.

By: Liron

Liron — Wed, 24 Jun 2009 16:07:42 +0000

Sounds lovely, I wonder how I’d go about making an egg-free, dairy-free version of this?

By: an open cupboard » Blog Archive » za’atar

an open cupboard » Blog Archive » za’atar — Wed, 18 Jun 2008 17:19:39 +0000

[...] and olive oil. Sprinkle some on sliced heirloom tomatoes in lieu of basil, or add it to cheese kreplach. Gently fry some leaves in olive oil as a sauce for pasta, then top with chunks of cooked chicken [...]

By: shelly

shelly — Thu, 12 Jun 2008 15:25:55 +0000

Mmmmmm cinnamon rolls! Yes, definitely worth the work. We had enough for dinner (A had like 3 helpings) plus lunch for me the next day. I actually have a pasta machine, but it’s still in Israel. *Sniff*

By: shelly

shelly — Thu, 12 Jun 2008 15:24:33 +0000

Cookie-leh, dahlink, I’ll meet you half way–I’m an agnostic, but still not a goya. Onions and jam sound weird, I know, but oh so geschmack (delicious!)!

By: FARfetched

FARfetched — Tue, 10 Jun 2008 15:14:35 +0000

A pasta machine sounds like a good investment if you’re doing this kind of thing often. When I make cinnamon rolls, I have to work to get the dough rolled out to pie crust thickness. I suppose if I had to take up the leftover dough from cutting & roll it out paper-thin again, I’d probably toss it. Woo.

Sounds good though. Worth the work?

By: cookiecrumb

cookiecrumb — Tue, 10 Jun 2008 02:12:10 +0000

Oh mein gott! (I’m making up this langvetch; being both an atheist and a hopeless goy.)
Your effort is admirable. It’s incredible! Onions and jam? Eee!
Yum. Dim dim yumminy.

By: 2 For Good » Blog Archive » jewish ravioli: cheese kreplach

2 For Good » Blog Archive » jewish ravioli: cheese kreplach — Mon, 09 Jun 2008 19:17:44 +0000

[...] jewish ravioli: cheese kreplach 2 large eggs lukewarm water, if necessary. for the topping: goat cheese or sour cream or smetana (Russian creme fraiche) 1-2 diced onions butter good plum jam (should be a little loose–I used June Taylor’s Elephant Heart plum jam) … [...]