Ravioli – a little makes a lot
From 2 cups of semolina flour, 2 eggs and water, we made enough pasta for three of us to spend hours three hours filling and forming into ravioli.The first type used the chanterelles we’d collected hiking today. The chanterelle mushrooms were very slightly cooked in a small amount of butter and chopped equally slightly. They made nice packets and stayed together while cooking.
Fresh pasta only needs a few minutes to cook – 3-4 minutes actually. And these were served with a cream sauce and fresh grated parmesan and pepper garnish.
The second stuffing was ricotta cheese and basil from the garden. This ravioli could stand up to a more flavorful sauce – a tomato or meat sauce – and also made so much that several of this variety of ravioli went to the freezer for later use.
