Tuesday, September 05, 2006

The ravioli that almost kicked my ass

Yeah, homemade ravioli. For someone who has cooked more times in the past two weeks than all previous times combined, I should have known that this was out of my league. A little too ambitious. Making the pasta dough wasn't the problem, even without a rolling pin. The filling was easy peasy. Putting the two together proved to be a bit more challenging than I anticipated. I stood there in the kitchen for nearly two hours, madly crimping the edges of those damn ravioli. For every edge that I mashed between my thumb and forefinger, another edge would burst with ricotta and mushrooms. All the while, those fresh-faced kids from Dawson's Creek whined about their problems on the TV in the other room. As if getting fired form your production assistant job because you slept with the lead actress and she's jealous that you're still in love with Katie Holmes even compares to my ravioli crisis, Dawson. Sheesh.

About half of the ravioli were deemed un-boilable. My genius fiance suggested that I bake the rejects and top them with a bit of reggiano. Did I mention that he's a genius? Best mushroom empenadas ever. Even the regular boiled raviolis were perfect. With a super tasty roasted red pepper cream sauce (we bought the roasted red peppers at the farmers market and the resident culinary genius made the sauce), everything was just terrific. And I triumphed over the raviolis.

1 comment:

Anonymous said...

Ahhhh, my child, I do admire you. No rolling pin (although an EMPTY bottle of wine works well, even better if you are the one emptying it), and no edge crimping gadget. Hurrah for the resident genius.