October 29, 2017 — So how did we get here? I was supposed to teach a pasta making class on December 9th, 2017. My schedule changed so I had to reschedule it to January 27th, 2018. That being said, I had all of the supplies and it was a very rainy Saturday so I decided since I had to be inside anyway, why not make some ravioli. I chose to prepare spinach and regular versions. The dough is your basic pasta dough except I add some freshly grated parmigiano-reggiano so that you get a taste of cheese in every bite. The fillings are Cheese (freshly grated parmigiano-reggiano, ricotta, and mascarpone) and Mushroom (shiitake, cremini, oyster, portobello, & white button with shallots, garlic, thyme, red wine, and freshly grated parmesan cheese).
November 12, 2017 — For you meat lovers I also filled some with smoked pulled pork, ricotta, mascarpone, and grated Parmesan cheese!
If you Google fresh pasta and fillings you will find numerous combinations or you can make your own. I had some scraps of dough leftover so decide to also make fettuccine. I now have to come up with some sauces to eat them with. I know right!