Damnit these were annoying. It started out so well. I used the filling and dough from this recipe (Tyler Florence you are such a babe):
Came together fine… I had to keep reminding myself there was raw egg in this goo and that I couldn’t just eat it by the spoonful.
Then I made the dough. K- so this wasn’t too bad… I’ve been making pasta dough since I was a little nugget so it came together somewhat decently.
Next, roll out the dough. Yea- you need a pasta roller. I’m not Ina- I don’t have some electric pasta maker worth 6 months’ rent. I have an old school hand crank pasta maker.
Now you guys know I love our new apartment. I die for it. But not a SINGLE SURFACE in this place has the right counter width to fit my pasta roller. AKA every time I crank, the machine goes flying off the counter/ledge/coffee table. Had I checked this in advanced like I encourage all of you to do, I never would have made these f’ing ravioli’s. But here we are, filling was done, pasta was done and I had already bought the ingredients for the sauce. Needless to say I skipped the gym after man handling this pasta machine for an hour. I mean look at these sheets of dough- it’s like they had been through WAR.
By the time I got half way through rolling out the dough I realized I had just enough to serve two people ravioli without feeling like a cheap/white trash asshole. So I threw the rest of the dough away and moved on with my life.
By the time the ravioli’s were good to go I was glad I had decided on the easiest sauce in Amurica so I could get this experience over with-
{DAMNIT that looks good}
As you can tell this experience left me a little jaded. I’ve made ravioli before and fresh pasta 329582093853209532 times and it is worth it. Just make sure your machine works first.
*White Trash Option: Buy pre-made ravioli. That shit from the store sucks but Union Market has a guy with some legit ones.
Roxana's Kitchen 