They only cost around 30 dollars. So why didn't I get one?Oh no, I really want to make pasta from scratch. What was I thinking?
After having a lovely pea and parmasen ravioli at Ladro a few months back, I couldnt get it out of my mind. I had to make it for myself! And luckily, the recipe was online at the Gourmet Traveller website!
Apparently there are ravioli cutters too. All this would have made my life much easier. It was actually a rather easy recipe, apart from the actual rolling of the dough and filling the ravioli. My problem lies in the fact that i dont have a very good rolling pin, and i couldnt roll it thin enough. Also, I ate too much of the filling while I was making it and so made myself sick of it before dinner even arrived. Sigh
Having said all that, after serving it with a butter and sage sauce, my husband had nothing but praise for it. I couldnt enjoy it. I think there is still a bag of it in the freezer.
You win some, you lose some.
2 comments:
Sounds tasty! I find rolling out pasta dough on a marble board is very helpful in getting the dough super thin.
that filling looks great - would love some of this ravioli but the idea of rolling it out doesn't enthuse me either
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