Posted on September 22, 2019
As long as the kitchen is a mess, I guess I might as well make some fresh pesto.
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Posted on September 22, 2019
…and fold and cut. Nine down, a bunch to go.
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Posted on September 22, 2019
I need to find a little old Italian grandmother to teach me how to properly shape these ravioli. Anyone have one I can borrow?
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Posted on September 22, 2019
…and the ravioli filling is done and off to the fridge.
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Posted on September 22, 2019
Today’s ravioli filling: Chèvre goat cheese, Parmigiano Reggiano, Asiago, and spinach.
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Posted on September 22, 2019
Stir the egg with two fingers, letting it take in as much flour as it wants, until you end up with a loose pasta. Now into the fridge for a one hour rest.
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Posted on September 22, 2019
Then into a well of flour to mix.
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Posted on September 22, 2019
While I’m waiting for the focaccia to rise, I figure there’s time to make some ravioli. Eggs, water, olive oil, and salt get combined, then whisked.
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