My stepmom-in-law gave hubby and me a pasta roller attachment for our KitchenAid mixer a few months ago for helping with a family reunion, and I've been looking for a time and opportunity to bust it out and try it. I felt the weekend lull creeping in Saturday - feeling restless and bored yet not wanting to do several "necessary" chores. So I rationalized that a complicated dinner project would be appropriate!
I wanted to make some kind of ravioli, so I pulled up this basic recipe from Served to Scratch to know where to start.
I served them alongside some storebought meatballs I baked in the oven on top of a pyramid silicone mat - this is a great way to drain fat while cooking the meatballs evenly. Jarred pasta sauce is another shortcut - I knew the ravioli would be labor-intensive enough and wanted to cut corners where I could!
Do you have a nifty piece of equipment that takes some effort but is well worth the work? It's fun to roll up your sleeves and get creative from time to time!
I wanted to make some kind of ravioli, so I pulled up this basic recipe from Served to Scratch to know where to start.
For the filling, I used lowfat ricotta cheese, some thawed frozen chopped spinach (drained in a kitchen towel), some fresh parmesan cheese, garlic powder, and salt and pepper.
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| I can definitely see myself making tons of my easy homemade crackers with this guy! |
I put teaspoon-sized amounts of filling on the sheets and used an egg wash to seal the edges before crimping with a fork.
I had a little bit of leakage on some, but for the most part they kept their shape and innards intact. While I worked on the ravioli in batches, I put the finished ones in the fridge to firm up a little so they'd be easier to pick up.
I boiled them until they floated, according to the directions, then I sauteed them with some cooked mushrooms in a pan with some EVOO, butter, and red wine. This gave them a little texture and more flavor!
I served them alongside some storebought meatballs I baked in the oven on top of a pyramid silicone mat - this is a great way to drain fat while cooking the meatballs evenly. Jarred pasta sauce is another shortcut - I knew the ravioli would be labor-intensive enough and wanted to cut corners where I could!
I also roasted some zucchini for a little variety and nutrition.
This satisfied my desire to put some elbow grease into dinner. I don't have the patience and energy to drag out equipment like the pasta roller every night, but every now and then I do enjoy the challenge of something semi-complicated like this!
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| The pièce de résistance! |