As mentioned here, I spent this past Saturday making raviolis at my grandparent’s house. My Nana makes these melt-in-your-mouth spinach and meat filled raviolis just a few times a year for special occasions (they’re a Christmas tradition). The process is time consuming but with multiple people in the kitchen, and good tunes playing, the outcome is well worth the energy! For those leery of the ravioli process, freshly made pasta (recipe below) is a lot less daunting and unbelievably scrumptious with just a little olive oil, and fresh Parmesan cheese (key); I’m hoping to start making this on a fairly regular basis.
Pasta:
2 eggs
2 cups flour
2 tbls olive oil
1 tsp salt
Mix into a corn meal like substance. Add approximately 5 tbls water, while mixing to form a ball. Let sit for 3 to 4 hours before use.