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Ravioli – Round #2

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.

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Ravioli… molto buono!

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)

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