Homemade Ravioli.
Homemade pasta is a breeze if you have a pasta roller - but you still should hand knead for 10 minutes for proper elasticity.
While letting the dough rest for about 30 minutes - H made the filling for our ravioli: a mixture of Ricotta, Parm, ground pork, ground veal, basil, and garlic.
I rolled out the small nougets of dough - about 2x bigger than an egg. I rolled as we needed it to avoid drying and help it stick together without water. H. got to work filling, folding, and squeezing. IMPORTANT: when filling and folding, you must get all air out of the pocket - this prevents tearing or splitting later.
We froze most of the batch - and kept out enough for dinner. Freeze flat on a sheet for about an hour, then transfer to a ziplock in serving sizes. Do not thaw before cooking. Cook at a HIGH SIMMER [not a rolling boil]. The rolling boil is too violent for the little handmade wonders and they tend to split.
Served with butter and parmesan. YUM.
