Meanwhile back to pasta. These pictures were from my first attempt at ravioli a week ago:
Strips rolled out to position 8 on the KitchenAid.
Cut square ravioli (after failure of round) filled using Zeroll #40. Clearly my technique needs a bit more work. Note the less than well sealed edge.
Ravioli were filled with ricotta, egg yolk, parmesan, nutmeg, white pepper, and a pinch of salt.
Here is the ravioli plated with a simple sage butter sauce. The result made up for the cosmetic imperfections.
Last night I rolled out the other half of this batch of dough, which had been frozen. I made the same filling. For one thing I noticed last night's pasta was not as tender, though still OK. This may have been from incorporating additional flour while rolling. Or it could just be a property of old, leftover dough.
I served last night's ravioli in a light tomato sauce. This is my favorite sauce with store bought frozen ravioli. But it did not work at all with fresh. Once the ravioli were cut into on the plate the ricotta mixture blended with the sauce in a most unappetizing way: visually, texturally, and with respect to flavor.
