Saturday, January 7, 2012 Family Ravioli

Some recipes are fun to keep secret, but here are the highlights.

A sack of flour split in two piles. Eggs, oil, and water added.

Trained hands work it into the perfect dough.

Lay the dough to rest under bowls so it doesn't dry out.

Get out the 4ft rolling pin!

Roll thin enough to see the grain of the plywood thru the dough.

Next little balls of filling are spaced evenly apart, and flip the dough.

Cut with an Italian wineglass, boil, sauce & serve.



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