Friday, 3/17/17

My mom lent me a ravioli maker, so it seemed like the perfect afternoon to try it out. Used a pasta (and filling recipe) from Serious Eats; Jason was the pasta roller and I was the filler. The ravioli form worked beautifully after a tweak or two:  flour the mold or it will stick! and press down firmly on all the perforations. We also had a caesar salad (used the recipe from Small Victories, omitting the anchovies because my anchovy paste was all dried up), some caponata (from David Lebowitz, I mostly followed the recipe but was out of olives and added garlic and a yellow pepper. It tasted just like I hoped, but I think I cut the eggplant a little too small), and fried mozzarella as an appetizer. I think I could have been happy with just the cheese, salad and caponata. Homemade ravioli is right on the edge in terms of being worth the trouble.