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Pillows for dinner

November 13, 2011

Ravioli!  No photos for the prep, but first you make the dough:

1.5 – 2 cups flour, pinch salt, 2 eggs, 3 egg yolks (so many eggs!)

While it’s resting, make the filling:

Spinach, ricotta, parmesan, nutmeg, egg (more eggs!)

Then roll out the dough, stuff with filling, cut, and boil.


It’s actually a pretty quick process, but what I don’t like are the number of eggs involved and the fact that I can never get the dough to roll out as thinly as I would like.  That means there ends up being too much filling and I don’t want to make more pasta because of the time, mess, and number of eggs.  I guess our filling/folding technique could stand to be improved, though, as this time there was a lot of lateral space between raviolis that could have housed some filling.


Edit: leftover filling works really well rolled into bread dough!

Wine:  Silvan Ridge 2007 Merlot.  It was… different.  It had lots of legs and dregs and tartaric acid crystals on the cork!  It was a little harsh, and Sarah and I struggled to remember why we bought it in the first place (we might have sampled a lot at a tasting).


One Comment leave one →
  1. November 26, 2011 1:36 pm

    Love the title.

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