Friday, June 1, 2007

Megnar makes homemade ravioli!

For some reason I had a hankerin' to finally break out the pasta attachments to my KitchenAid mixer. They were wedding presents, and although I couldn't see registering for a new mixer (the Classic I have works just fine), I had no problem registering for attachments. Tomorrow night we're meeting friends for drinks at their place and heading out for tapas, but tonight we're home watching Tivoed America's Cup racing. It was a perfect night for a good bottle of wine remaining from last year's Memorial Day weekend trip to Sonoma and a little couple's cooking.

I started the dough before he got home from work.

(Is it dough or is it a butt??)

I didn't break out the camera during the rolling as it was too much to fool with. My verdict: the roller works great. It is a million times better than the crank-y pasta machine, but the ravioli filler will take more practice. My biggest beef with it was that it didn't do a very good job of cutting the ravioli into pieces. It sealed them just fine, but in the end I had to whip out my own rolling pastry/pasta cutter to finish the job.

The stuffing was a no-recipe concoction using stuff I had on hand: a whole boneless skinless chicken breast (poached first with an onion), goat cheese, fresh basil, and some quickly cooked pancetta. The sauce was a quick sauce made with fresh organic roma tomatoes, basil and garlic. I served it with fresh green beans that I quickly cooked in the boiling water before I added the pasta and a slice of warm ciabatta from my most excellent local grocery store.


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