Homemade Ravioli, Take Two
I have a new toy. And I’m in love.
Can you feel the love emanating from my computer to you? Sigh.
I tried ravioli for the second time, this time using a pasta roller, and oh my. What a difference.
I highly recommend mixing your pasta dough on the counter. I don’t know what it is, but it feels so….rebellious!! Mound your flour right on the counter. Go ahead – be a rebel!
Make a well in the center.
Add your eggs, oil, salt, and warm water. Look at how perfect my well is. Okay, I admit – I had to slightly reinforce the one side. But we can pretend I’m perfect, right?
Once you’ve mixed your pasta dough and kneaded it until it’s soft and elastic, wrap it in plastic until you’re ready to use it.
Working with small portions of your pasta dough, start rolling. Have I mentioned I’m in love?
Then, get so excited at how awesome your ravioli is that you don’t care about getting a clear picture. Oh, and make sure your shadow is captured in the picture too. Fail.
Finish up with a sauce of your choice. I served this batch of ravioli with the leftover Red Pepper Sauce. As I was reheating the sauce, I mixed 2-3 tbsp of flour into 1 cup of cold milk. I gradually whisked the milk into the sauce, which mellowed the flavor, and the flour made sure that it maintained a thick consistency.