Ravioli testing

Ravioli testing

 The making of ravioli

The making of ravioli

Too happy to have found the cooking gears I was looking for in Rome and the super Sicilian flours, I couldn't wait to try them so I decided to make ravioli of course. For the filling since we arrived late on 31st I didn't have so many options left for shopping, so I decided it'd be pork filet and shiitake. For the pasta I used my usual recipe (1 egg for 100g of flour), but used the "semolina di grano duro" instead of regular flour. The pasta is much drier and easy to roll, and the taste is perfect. I used the ravioli rack, but my filling was not smooth enough to cut the ravioli properly, so I finished them with the roller. Both are super easy to use and I was very satisfied with the result for a first try, I don't how I was making ravioli before! It's so much better. It makes them perfectly regular, and the taste and size were perfect.  Now I need to work a little more on my filling to have it smooth so that it's easier to fill the ravioli, but without loosing the taste and without cheese for my husband... Many trials to come!!!

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The avocado curse

The avocado curse

First bread of the year

First bread of the year