Mike and I made ravioli from scratch today - pasta dough and all!

This is the ravioli post-assembly, pre-boiling.

Making pasta dough is a very arduous task; I would not recommend attempting it unless you have a pasta roller, which unfortunately, our kitchen lacks. At first we had trouble forming the dough (too much flour, not enough egg/liquid); Mike struggled with it for a good fifteen minutes. Once the dough was ready and had sat out for a half an hour we set out to flatten it down to the thinnest possible layer... but like I said above, this is not an easy task when all you have is a rolling pin. It took a good half hour (maybe longer) but eventually the dough was flat enough to make ravioli. We topped each square with a big spoonful of ground beef, assembled and sealed each individual ravioli, and plopped them in a pot of boiling water!

This was the end result - eight large scrumptious (albeit, a little too al-dente for my taste) beef-filled ravioli topped with a pepperoni tomato sauce. At least the end result was worth all the hard work.

Labels: ravioli