Wednesday, March 23, 2016

Menu - Ravioli Making

The pasta making experiment continues, this time with ravioli.  Penny Kuckkahn has offered to teach me how to make ravioli. YEAH!!!

I am making the pasta dough,

Penny is bringing two fillings.   This link will take you to the recipes.
  • 4 cheese filling
  • Butternut squash and gorgonzola filling with Sage butter sauce
I made my spaghetti sauce for the cheese raviolis
Penny is making a sage brown butter sauce for the butternut squash ravioli

Of course there will be wine.
  • A sweet red wine from Hungart for my sweet wine loving friend:
    Donausonne, 2014 Hajos-Baja
  • An Italian  Langhe nebbiolo Estate bottled by Poderi Ella, 2013
    NOTE: Langhe nebbiolo, a wine from the same general area as Barolo and Barbaresco, but one that is usually softer and more accessible.
  • One our favorite Zins from Biale in Napa.  This one is a 2014 Falleri Vineyard in Calistoga.
Jan is bringing artichoke, olive and roasted pepper antipasto

something simple and refreshing.

My first ravioli.
We rolled sheets of pasta to number 5. This may have been too thick.
I did learn that you need to either cook or freeze the raviolis. This is what they look like when you let them sit for while, not good.

Penny made two fantastic fillings and supervised.

The results were delicious.

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