I wanted to try out two new things today with this batch.
First was my brand new Ravioli Press by Norpro. I picked this little gem up at really specialty shop in Cartytown called “The Compleat Gourmet”
Second was Semolina!! I found Semolina much more readily available in my area than the holy grail of flours, Italian “00”. I have eaten a few fresh semolina pastas before but I had not worked with this flour before. I am using Bob’s Red Mill Semolina.
Up next on my pasta journey…. Ravioli!
Again as in my previous posts, I used the Basic Pasta Dough Recipe a truly versatile dough to use as a staple.
**Remember to flour the pasta sheets as necessary to prevent sticking and tearing.
For the Filling:
1/4 lbs. Ground Italian Sausage (browned and drained)
2 tbsp grated Parmesan Cheese
1/4 c Ricotta Cheese
2 tbsp shredded Mozzarella Cheese
2 tbsp Feta Cheese Crumbles
1/4 Frozen Spinach (thawed and squeezed dry)
Cook Something! RVA 
