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).
Spinach Ravioli w/Cheese & Mushrooms and Ravioli w/Cheese and Mushrooms – 29 Oct ’17
November 12, 2017 — For you meat lovers I also filled some with smoked pulled pork, ricotta, mascarpone, and grated Parmesan cheese!
Pork Ravioli filled with smoked pulled pork, ricotta, mascarpone, and grated Parmesan cheese! – 12 Nov ’17
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!
