We finally tried out our new pasta machine! We used the pasta recipe from the Williams Sonoma pasta cookbook, and the creamed ricotta, herb, and pinenut ravioli filling from Jamie Oliver's The Naked Chef Takes Off. Ben was the one who actually made the ravioli. I thought it would take hours of toiling, but it really didn't take all that long! I was skeptical of the filling. I chose it because everybody could eat it (no meat), but how many bland cheese ravioli have you had in your life? I have had plenty. I thought they turned out spectacular though. Ben topped them with olive oil, parmesan, and toasted pinenuts... and this delicate topping really allowed the filling to shine. Delicious!-Kristin
3 comments:
Oh, it sounded wonderful.
I too was surprised when making homemade ravioli that it wasn't so bad as I thought (timewise). Giada has some good Ravioli recipes that are nice and light too. http://www.giadadelaurentiis.com/recipes/
Now, I'm hungry!
Thanks for the ravioli link, Kaye! I am excited to try more types, now that I know we can do it. So you are also a ravioli maker?
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