A tasty bit of Italy

The last evening I was in California we made some authentic Italian ravioli. Bri and Gabriel had spent an enjoyable evening in Rome learning to make ravioli and fettuccine and thought they'd bring a bit of Rome home with them.

After ten minutes of kneading and resting the dough, it was ready to be rolled out, not once or twice but three times.

 A tablespoon of filling made of spinach and ricotta cheese was then placed two fingers apart down the the long strip of dough. A thin line of egg wash was painted between each dollop.

The dough was then folded over onto the the filling and the air was carefully worked out of each ravioli. The squares were sealed and a special cutter was used.  There was a special sauce made of butter, sage, wine, Parmesan cheese with a bit of the pasta water.  When cooked, the ravioli was stirred into the buttery sauce.

We had a fun family evening with a great meal as a bonus!