Wednesday, April 26, 2006

Prosciutto and Mushroom Ravioli with a Browned Butter Sage Sauce

Well, I have been wanting to make raviolis for over a year and I finally got around to buying my pasta roller and making raviolis!

The first time, it took a while to get the pasta down, right texture, right size, thickness, etc... The fettucine came out all clumpy and pretty much unusable (although we did eat it!)

The second time around worked much better. The biggest problem this time around was figuring out what was a good amount of filling to use and the spacing of the filling. instead of fettucine, I made angel hair pasta and it came out much better. Adding more flour during the rolling process did the trick. This time I made a roasted eggplant/garlic ravioli and a roasted bell pepper/zuchini ravioli. Not too bad considering I am much more of a meat eater. I know, you must be proud of me Moc Moc!

Next up? A fusion ravioli! Stay tuned!

1 comment:

MocMoc & Rocketdog said...

I AM proud of you, Grasshopper! See - don't you feel good eating veggies every once in a while?! --MM