(In case you're interested, my recipe for pasta dough is three eggs to two cups of flour, plus a little extra flour to create supple but not sticky dough.)
Sunday, April 20, 2008
A folly of ravioli
My husband is the king of homemade ravioli. I make the pasta dough and the filling, and he unites them in perfect pockets of flavour. Tonight, I made two fillings: roasted pumpkin and parmesan cheese (with a bit of nutmeg) and pork with Swiss chard (flavoured with dried sage and thyme). We ate them with an easy sauce of butter, olive oil and dried chanterelle mushrooms (rehydrated, of course). Since everything but the oil, cheese and nutmeg is from Saskatchewan, it was Little Italy on the prairies tonight!