Weekend cooking: Ravioli and the Art of Doing Too Much

Let’s reach back into the photo cabinet to make up for the lack of words in my head today, shall we? Mmmmm, homemade ravioli!

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As I mentioned yesterday, sometimes I get an energy slump, and I have to back off from doing so much. Today is one of those days, but I will console myself with the knowledge that while I have no brilliant and illuminating post to share with you, I do have some pictures of the last time I made ravioli, for your enjoyment and mine.

At some point, I will codify the recipe, but ravioli fillings are a real do-anything-you-want kind of thing, the way most of my mom’s cooking is, and the pasta is usually just 1 egg per 100g of flour, though I do plan to do the next batch with the cjalsòn dough.

Half were filled with sauteed mushrooms, onions, and garlic.

The other half were filled with squeezed-out spinach mixed with ricotta, parmesan, egg, salt, and pepper.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

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