Andy > wrote:

>Yes, I dusted my kitchen with flour and made ravioli for the first time!

Congratulations. It's nice to accomplish something new. I used to
make ravioli all the time and had one of those forms. After a while,
I found that just slopping the filling onto a dough sheet and folding
it over, then using your fingers to seal it off ended up being easier.
My dough was: 2 C flour, 1 C semolina, 3 eggs, 1T olive oil, done in
the food processor. Sometimes I used a chicken/spinach, but most of
the time I used: 3/4 lb mixed pork and veal, ground in the processor.
Fry in oil oil till browned and cool. Add 1/2 cup chopped spinach, 1
egg, 1 T parsley, 1/2 C parmesan, salt and pepper to taste. Chill and
fill the ravioli. Nowdays, I find that the stuff you can buy pre-made
is so good, I gave it up and just buy the stuff. It feels a lot
better to make your own, but I don't have the energy anymore <G>



--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.