Last night we invited friends to our house and got busy testing a recipe for Christmas dinner. I learned the basics of ravioli making in Sorrento, Italy, earlier this year. Thankfully my friend Resham is an experienced dough maker and has her own pasta machine.
The dough was made of flour, eggs, salt, and olive oil. The filling was comprised of three cheeses: ricotta, fresh mozzarella, and parmigiana. Everything else was a blur to me, as the aprentice.
We used these recipes as guidelines for making and filling the dough and a biscuit cutter to cut the pasta into perfectly round revioli. If I tackle this task again, I'll post a proper recipe, I promise!
We had a great time shuffling around the kitchen, sipping wine and espresso, and telling each other what to do. Grab that! Please hand me one of those. Help?!
Overall the ravioli turned out wonderfully! Aren't they adorable?
My life is filled with wonderful friends and so many aprons!
Don't despair, Bryce helped too and ensured we ate our veggies.
The ravioli only cooked for about two minutes before they floated gently to the surface. We threw some (Costco) pesto and more parmigiana on top, then dug in.
They were delicious and looked great, too. Will I make them for Christmas without Resham's direction and expertise, I'm not so sure! It's ultimately up to my Mom/Christmas elf if she wants to give this a try.
When we were finishing dinner the snowflakes started coming down outside. It was absolutely magical and this morning we woke up to several inches of snow. It's the most I've seen in Seattle in the three years I've been living here. Can we order this again for Christmas, please?
Hello, I'm Angela.
Figs and Flights is all about traveling near and far & eating great food both at home and away.