We made Ravioli
Last week Juan and I spent some time in our backyard talking about our younger years. I always love having these conversations, when he tells me about his childhood in the Dominican Republic and when he came to the US. I discuss my adventures as a young girl growing up in the South Bronx. I went to bed that night with pasta on my mind, this because I was remembered working at an authentic Italian Restaurant in Brooklyn; pasta made fresh and the owners were straight from Italy, priding themselves on quality Italian cooking. None of this store-bought stuff most of us are so used to.
Saturday morning, I was determined to make pasta from scratch. This was something that Juan and I both had always wanted to try but never really got the chance to do. I see he’s up ravioli on my New York Times app and I picked the first one that came up. Simple enough, right? Maybe not.
The ingredients were simple; flour, egg, salt, and olive oil. What could possibly go wrong? Well, everything! I’m kidding, of course, but while making the dough was simple, the actual rolling and filling of the pasta was so much work. It was well worth it though. The filing we used was ricotta cheese, mozzarella, salt, pepper, and garlic. After filling the ravioli and sealing them with an egg wash we boiled them for 4 to 5 minutes and served them with some homemade pasta sauce. The end result was… delizioso! We were so elated that we chose to do this. This is definitely something we will do again. Maybe we’ll even try making some more authentic pasta dishes.
Below are some photos we took.
Kneading the pasta dough was more messier the bread dough.
I definitely did not roll the dough our in a rectangular shape, still tasted great!
Filing was delicious
We boiled them in batches, 4-5minutes each batch letting the water start to bowl again after each batch.
The Final Dish
