I have to tell you, in my youth and into my college years I have opened, heated up, and eaten many cans of Chef Boyardee Ravioli. It was a quick and satisfying meal for a young man on the go. Those canned ravioli (along with the blue box of Kraft Mac 'n cheese kept me fueled. I'm not saying it was the most healthy diet, but back then, I wasn't exactly focusing on health. Regarding ravioli, it wasn't until I was into my adulthood years that I discovered that there is no magic in making your own. In fact, ravioli made fresh with good ingredients and no processed stuff or preservatives is healthy fare. It's also delicious. It is also a good family bonding activity that everyone has a part in putting together.
Tricia, as she always does, figured out how to do it. Here she is rolling out her own dough to make the pasta with which we'll make our own ravioli. Tonight we're making mushroom/spinach ravioli. We captured some of the steps.
The sheets of ravioli dough or pasta is laid out on the countertop and we spoon the filling on half of it, spaced out uniformly. We then make an egg wash and paint between each dollop of filling in order to seal each ravioli.
The top is carefully folded over and pressed down, using your fingers to push out any air and leaving tight little raviolis that are then cut to form individual pasta.
We lay all these out on a dishtowel for further processing while we make the rest of them.
Each of the raviolis are boiled with salty water and then pulled out when done and set aside.
Meanwhile, a simple sauce is put together with onion, pepper, garlic, a little cream and some freshly picked tomatoes from the garden. Green onions are thrown in as well.
The sauce is poured over the ravioli and topped with some fresh basil from the garden.
Now, it's time to say grace and eat! I'll have to say, these are far better than what Chef Boyardee put in those cans.
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