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!

making pasta dough
Chelsey making the dough: eggs and flour. Simplicity at its finest.

making pasta dough
Here I am attempting to knead.
Chelsey's beautiful dough ball
Pretty dough ball.
rolling out the pasta dough-cropped
PVC pipe makes a fine stand-in for a pasta dowel.
making ravioli
I never said they were pretty.
crazy busy stovetop
The stove got a lot of action that day.
homemade ravioli!
Pumpkin ravioli and sauteed greens.

2 thoughts on “Ravioli!

  1. I had almost repressed this memory entirely.

    Thanks, Tricia. Thank you very much (though to be fair, the ravioli was pretty good once we FINALLY settled down to eat it.)

  2. It was really, really good. I made it again with a simple mushroom and yogurt cheese filling and it was pretty fast!

    Husbands hovering like vultures were not helpful to the process and probably contributed to the stress that caused the burning of the lard. Although I do remember Matt rolling up his sleeves and cutting the ravioli.

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