Wednesday, July 28, 2010

I'm back!

I can't believe that I have neglected this blog for so long. Things have been a little busy here, traveling every which way... but I am back, with photos of our pasta adventure! (I accidentally threw away the recipe ... oops...)

We started with the mushroom filling. Isn't that just gorgeous?

Maybe not the most flattering picture of me ever...

After the mushrooms were cooked, we blended them with a ricotta cheese mixture in the blender, and I mutilated a plastic spoon. (We later picked bits of the spoon out of our ravioli. Thank heavens we didn't have dinner guests!)

After that mixture was done, it was set aside, and we started the pasta process. And oh my, what a process it was.

First you make this little mountain of flour, and make a valley and put some eggs in it.

Then you knead it for a while. Kelly had this job. She wasn't too sure about it, I don't think...

Eventually after enough kneading, it'll turn into a ball.

Then you split the ball in two, and roll them out into sheets. You try to make the sheets as even as possible, but that's easier said than done.

Then after those sheets are rolled, you spoon the mushroom/ricotta mixture onto the pasta. (Side note: every single time I try to spell "mushroom," I try to spell it like this: muschroom. I don't know why, and it's annoying!!)

After your mushroom mixture is on the pasta, you cover it with the other sheet and squish them together. Then you cut them into (sort-of) squares, and let them dry for like an hour.

After they'd dried for like half the time, we made a tomato cream sauce for the ravioli. That was some good stuff, although it needed some more salt. It was better the second day, when the flavors had blended a little bit better.

And after the pasta was all nice and dry-ish, into a big pot it went, and voila!

Mushroom ravioli on my patio outside. It was a lovely way to end an evening.

But to be perfectly honest, while it was quite a fun adventure, and very delish ... I'm not sure that I'll do homemade pasta again anytime soon. The whole thing took 3 hours to make, and lots of elbow grease between the rolling and the kneading. It was extremely work-intensive, and I DEFINITELY wouldn't want to do it all by my lonesome.

Coming up next (hopefully soon) ... lemon dill fish, summer squash croquettes, and quiche!

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