Like many things, cooking gets easier with practice. Homemade pasta is taking a lot of practice, and when I begin making strides I also increase the difficulty. I’ve finally gotten the homemade fettuccine company-ready, but this time I decided to make ravioli.
I know deep down, though, that the eventual reward when I perfect the tougher feats will be totally worth it. For now, though, this trial was entirely delicious, even though I want to tweak my technique.
As I’ve done before, I used Vegan Dad’s recipe for fresh pasta dough. At this point, if you’ll allow me to flatter myself, the dough making is old hat. In other words, I found a good recipe and it’s not as difficult as I thought it was at first. Hoping for more success from Vegan Dad recipes, I looked into what he had to say about ravioli.
I knew I wanted to make spinach and mushroom ravioli, so I diced some mushrooms and cooked my mushrooms and spinach with lots of garlic, knowing that I wanted my filling mixture to be pretty dry before I started stuffing my pasta.
What I’d change next time, though, will be to roll the dough less thinly. As in, leave it more thick. Vegan Dad has the same Kitchen Aid pasta roller as I do, and he said he rolled his to setting 5 (on a scale with 1 being thickest and 8 being thinnest). If I had a more delicate filling, a thinner pasta might be better. That’s my only change.
I got a little creative. I started layering strips of pasta over the filling, but I ended up just folding it over. And in the end, I just twisted up the ends like precious purses.
But in the end, this didn’t affect the taste. Fresh pasta is one of my favorite treats. I’m not complaining at all about eating my practice batches.
I am happy that none of these little dumpling ravioli lost their contents. I did let them dry for a more than an hour before boiling them, so that might have helped.
I know this is a lot of work, but I enjoy it and I want to master pasta making. Thanks for coming along for my practice runs.