If all goes according to plan, I am spending today baking Christmas cookies with my…
Remember this post? The one where we all talked about the things we wanted to do in 2012? I finally just accomplished #2 on that list: homemade ravioli. Let me just say this: oh. yum.
And also: not difficult at all.
I used this recipe for the pasta and the filling. The pasta was easy to make using my Kitchen Aid mixer, both for the dough assembly and rolling out the pasta sheets.
After letting the pasta sheets dry for a bit I assembled the ravioli. It took some practice to get the hang out of knowing how much filling to put in, how much flour to use so the raviolis wouldn’t stick to the ravioli press and stuff like that but the whole thing was actually pretty quick.
One of the things I liked about making ravioli vs. making regular pasta is that the ravioli can be made ahead of time and set aside until it’s time to eat. When I tried that with the regular pasta I wound up with sticky clumpy messes of fettucine and I wasn’t happy. I’m sure there’s an easy way to make that work but I haven’t figured it out just yet.
So for now, anyway, I’ll be making ravioli. They may not all be pretty and they may not all be even but they are all most definitely delicious, especially when tossed with this delicious sauce.
Heaven on a plate, my friends.