In late November Chelsey and I made ravioli and I’m finally getting around to sharing that adventure (see item 9 in the goals for 2009). Now, you should know that we made lard and ravioli in the same day! Quite a feat; also the reason I’m absolved for burning the lard.
Truth be told, I was intimidated by the idea of making homemade pasta. I was only familiar with the pasta aisle at the grocery store: blue box, yellow box, generic, enriched, whole wheat—all crunchy. Now it seems funny, but before we started looking into the pasta-making process, I hadn’t made the connection that the crunchy pasta was dried. And that you can actually cook wet (fresh) pasta! Eureka! Italians out there are probably shaking their heads in disgust.
Anyway, Chelsey came over, armed with effervescence and a tome of flowery adjectives describing the imperatives of pasta-making. We needed to see what the heck the author was saying, so we searched videos on YouTube and had a bit of trouble finding one that didn’t involve a pasta machine. And it seems neither of us read the recipe all the way through; rather, I did, but didn’t retain any of it. So, the ravioli filling (cook time 1.5 hours, my ass) got some last-minute tweaking so our husbands wouldn’t kill us. (We used this recipe for the dough, recommended (along with lots of great advice) by my friend, James.) The guys’ beer-bottling project completed long ago, they started threatening to go into town for pizza. So, I was a little dumbfounded when we finally sat down to supper at 9 or 9:30 and it tasted good and resembled ravioli!
Here I am attempting to knead.
Pretty dough ball.
PVC pipe makes a fine stand-in for a pasta dowel.
I never said they were pretty.
The stove got a lot of action that day.
Pumpkin ravioli and sauteed greens.