Years ago I bought an Imperia pasta machine and it stayed in the box until this past weekend when we decided to make ravioli. During that same time period, I also purchased a ravioli mold. So I researched recipes for pasta dough and fillings and off we went to gather the ingredients.
The ingredients went into the “Christmas” Cuisinart and processed until a ball formed around the blade.
We rolled and divided the dough and let it rest while we made the fillings.
Ricotta, parm, lemon zest, salt and pepper, and fresh basil leaves made one filling.
Mushrooms, spinach (very well drained), ricotta and nutmeg made the second filling. And then the fun began.
We topped each ravioli with a torn piece of basil rather than chopping it into the ricotta mixture.
A little corn meal stops the sticking. Then we stopped for lunch and went antiquing for a bit
We made the dessert and I wanted something light. I purchased pound cake and blood orange sorbet and with a little help from Grand Marnier, dessert was in the freezer.
Now it was time for dinner. Caesar salad and our delicious raviolis, some breads from the market and a glass of red wine completed the dinner. The table setting was minimal. Williams Sonoma and Pottery Barn were the providers. The roses are in an American by Fostoria pitcher. The candlesticks are vintage.
Very Bon Appétit!
I am joining Susan at Between Naps on the Porch for Tablescape Thursday and Michael at Designs by Gollum for Foodie Friday. Please visit their blogs to see the beautiful dishes and the wonderful food. Thanks for stopping by.