.. so about salad week.. what had happened was.. that the weather broke a little bit and also I got a new attachment for my kitchen aid mixer.. the pasta sheet maker! As you may have remembered from previous posts.. I’ve made pasta before.. specifically ravioli. I wasn’t thrilled with the texture of the pasta. I tried different dough recipes .. letting it sit different amounts of time.. and so on. It then occured to me that I was probably the issue. 😀
I’ve since mastered the art of linguine with the help of my chittara, but thought it was time to take on ravioli again now that I don’t have to use the hand cranked beast.
With new and improved equipment at hand, off to work I went:
I chopped and sauteed mushrooms and garlic over medium heat with some butter, salt, pepper, and olive oil.
I then proceeded to blend it all furious-like with my stick blender until it was pasty and much less attractive. I seasoned vigorously and added some bread crumbs.. which didn’t help the pretty factor.
I proudly rolled my first sheet without much of an issue. It was even, large enough.. I had a good feeling about the dough at this point.
I added some filling and covered with my second (even more awesome sheet).. I was feeling confident at this point.
The sauce was a breeze take one bechamel.. (roux with milk added) … add 6 oz of smoked gouda.. season liberally with salt and pepper.
Boil some amazing ravioli… and presto:
Ravioli = Success.