Goat Cheese Ravioli
Hi, fans and friends! Yesterday, I went to my friend Mary’s house, and we cooked. There was also wine involved. To give credit where it’s due, Mary did a lot more of the cooking than I did. However, I had a great time, and I DID do some of it. Mary made the pasta dough, and I made the filling (fresh, local chevre, herbs, and other goodies). Some of the pictures are pretty crappy (again, there was wine involved).
We tested out my ravioli cutter that I got for my wedding (this was its first use).
The cutter worked well, and we ended up with a nice-sized pile of fancy, homemade ravioli.
We made fettuccine out of the leftover pasta dough, and hung it to dry on Mary’s handy pasta dryer.
The ravioli went into boiling water. They cooked in a surprisingly short time, then into the strainer they went to drain.
Last, we made the sauce. Sauteed mushrooms, tomatoes, garlic, and other yumminess.
I can’t begin to describe how delicious the finished product was, but I could see it being on the menu of a foo-foo restaurant somewhere for $25/plate. Completely amazing!
Thanks for stopping by, and reading occasionally!