George Costanza once said “I would drape myself in velvet if it were socially acceptable.”
Well, this fall, it very well might be! Velvet is apparently back in fashion if the trend watchers are to be believed. Seems like all the big names had velvet in their fall lines.
Maybe I should get a nice red velvet jumpsuit and start wearing it to my job…
Actually, for my money I prefer another much cheaper type of red velvet—one that never goes out of style.
These Red Velvet Ravioli are a new way to dress up the favorite cake!
It’s always a beautiful thing when you first mix the dye into the cake batter.
The dough is a cross between a pasta dough and a donut dough. Roll it out thin in a pasta roller to make the ravioli.
My first try was a failure! I rolled the donut out a bit too thick and placed raw red velvet batter on the inside. The red velvet didn’t even cook!
Mmmm…raw cake batter.
For the next try, I baked the batter into delicious little cookies before using it.
Mine were a little too big, so I used a shot glass to make them smaller. I adjusted the size in the recipe.
This time I rolled out the dough a little thinner and used the cooked red velvet in the center.
I also made it round because it looked a little nicer.
This time they came out perfect! Crispy donut on the outside, super sweet and creamy red velvet on the inside. If you have leftover red velvet cake, this recipe would be even easier!
Dan Whalen’s fashion knowledge extends about as far as a half season of Project Runway. He has been blogging for over four years at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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