how to make raviolo

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Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

Awhile back we made a version of toasted ravioli using wonton wraps.  And declared to all the world that wonton wraps worked just as well as homemade ravioli and anyone making their own pasta was wasting time.  We were politely chided by one of our favorite readers, who makes her own pasta, and loves it.  

So…we decided we needed to see for ourselves whether she was right.  And this idea for raviolis filled with perfectly poached eggs had been beckoning us.  So Katie and I (The Bellie) decided to take an evening and make this concoction.  

The right way.

Homemade pasta and everything.

Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

 Our first steps into homemade pasta were a little timid.  We didn’t think it would work at all…but we went for it.  And put that giant well of flour in the center of our table, added our eggs, and set to creating.

Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

 And found that homemade pasta takes work.  And muscle.  And back rubs.  

Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

And refreshments.  Beer for me, fancy lemonade for Katie.

Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

 But even though it was much more work than we’d normally put into a meal…Katie and I had a ton of fun!  We both learned to whisk our eggs in the little wells without getting to much flour in at once.  We learned how thin our pasta needed to be to make delicious raviolis.  We even figured out how to separate our eggs and gently set them in the middle of our cheese mixture…and get those eggs into the pot boiling without breaking. 

Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

 Dang!  We got good.  And laughed and enjoyed every moment of it.  Do you see those beautiful little nests of cheese and eggs????  Glorious.

Making pasta, in this case raviolo, isn't necessarily about the pasta.  It's the fun had in the process.

Even cleaning up the mess wasn’t that much of a pain.  Yes, it was huge, but our raviolo was delicious.  And so we decided it was worth it.

Would we make raviolo again?  Nope.  It was good, but we’ve done that now.  But we would try out a different kind of homemade pasta.  Something new and fun again.

Oh, and why don’t we have a recipe here for raviolo?  Because other people have better versions. This post isn’t about the raviolo itself but the trying of the making of the raviolo. And the joy that doing new things can bring.

Head over to the Food Network or Chow for a couple raviolo recipes that look amazing! Or, if you want to try our cheater way…check out our Toasted Ravioli for the secret!

 

 

 

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2 thoughts on “how to make raviolo”

  1. Marisa Franca @ All Our Way

    Congratulations!! I am so very proud of you. You now are eligible for the Italian pasta award — a faux gold rolling pin and an empty bottle of Chianti with a candle stuck in the neck — sorry I had to sample the wine to make sure it was good and then one thing led to another and it was gone :-( I have to admit I’ve never tried a raviolo — ravioli yes not just a huge one.

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