Saturday night was a busy night for #2 and I. We worked till past 11p.m. making ravioli. We've been talking and dreaming about making our own ravioli for a long while already but we've never had the time or the enthusiasm. After #2 found a ravioli recipe in her "Recipe keeper" which I bought her, she couldn't stop talking about it and so we went grocery shopping on Saturday afternoon.
I spent quite a tidy sum on the cheeses and ingredients! At one point I wondered if it was worth the effort to make rather than buy them from the supermarket? But this was an interesting experience!
We made the dough with freshly steamed spinach, strong flour, olive oil and eggs.
Rolled out the 'be-speckled' dough.
Putting the Ricotta and spinach filling onto the dough.
Covered the filling with another piece of dough.
The 'roughly' cut ravioli, waiting to dry out before putting into a container and into the freezer.
We boiled a few in salt water to try. The filling was excellent but I thought that the texture of the dough had a little too much 'bite' to it. It wasn't hard but what I have tasted in restaurants are more 'tender'. I was thinking that maybe I should use ordinary flour rather than strong flour? #2 said that maybe we should have rolled the dough even thinner. Honestly, it was already threatening to tear apart so I can't see how much thinner it could get. I think we'll give it another try and see how the dough turns out. The filling is just too good and I'm thinking that it probably makes a great dip too!!
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