At least, I hope she would! You see, every year at Thanksgiving, my grandmother would make home-made ravioli. I don't remember having them at any other time, although I'm sure she must have made them more often for my grandfather. This year, I decided to try to keep the tradition. Grammy taught me to make pasta dough, and I've made fettuccine often. But I've never attempted ravioli. So, how did it go? Well, first I made the well of flour. Then I added the eggs to the middle.
The next step is to mix it all together. This part is always pretty scary because the eggs want to run all over the place. I'm getting pretty good at keeping them under control though. Before I knew it, I had my dough.
Next up, roll out the dough into strips. Then place the bottom layer into the ravioli mold. My grandmother bought both the pasta maker and the ravioli molds for my mom. I'm the only one who has ever used them. My mom isn't Italian - and can't be bothered cooking anything too fussy.
Okay, now it's time for the filling. These are just plain cheese ravioli, but I'm looking forward to experimenting with more exotic fillings once my technique improves. Mmmmm, lobster ravioli!! Once filled, the second layer of pasta goes on and the mold gets rolled with a rolling pin to seal and cut the ravioli.
The last step is to break them apart. Oh and boil them up for a taste-test, of course!!
In usual "bad blogger" style I forgot to take a picture of them on the plate before we gobbled them up. So, how were they? Honestly? Eeeehh. Pete thought they were great, but I can see room for improvement. First of all, I need to roll the sheets of dough thinner. I was afraid they'd be too delicate and break so I guess I left them a bit on the thick side. I also need to put more filling in. Neither of these things were much of a surprise. I made 60 ravioli when the recipe was supposed to make 72 and that I had a ton of filling left over. So yes, next time, thinner and more filling!
Are you trying anything new for Thanksgiving this year?