November 28, 2011
Last year, my hubbie and I started a new Anniversary dinner tradition…we spend the afternoon making homemade ravioli’s together since we can never find eggless ravioli’s in grocery stores or restaurants. This year we celebrated our 4th Anniversary! We usually laugh a lot, learn a lot and definitely appreciate our meal much more than if we had just gone out. So this year, we tried a new filling in addition to our usual Spinach and Mushroom ravioli’s….Sun Dried Tomato, Smoked Paprika & Parmesan. They were absolutely de-LISH! The smoked paprika with the crushed fennel seed, gave the ravioli’s a deep, rich and hearty flavor. I have to say, Joe has really become a master at rolling out the pasta dough, which is a pretty dough to work with. He did an awesome job!
We definitely decided that the thinner you can get the dough the better the ravioli’s taste when you’re done…so keep rolling, even when you think you’re done :).
GLUTEN FREE NOTES
YOGIC COOKING NOTES
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