After being in the audience unique cooking contest, I decided going into the weekend that I was going to make pasta and decided on ravioli. This is probably not a feat for most, but a different story for me.
Flour and egg, I saw a recommendation that said 3 eggs, 2 cups flour, so I started from there and worked it til I thought I had the right consistency.
I rolled it and cut it.
Filled’em with ricotta and boiled’em for a few minutes
I had some extra cooled Israeli Cous Cous cooked in the fridge, so I added some onion, olives, tomato and Italian dressing for a quick side dish.
I heated up some pasta sauce and the kids added some grated parmesan.
And there we go, 2.5 hours later it was OK. I felt the pasta was a little heavy, maybe rolled too thick, maybe the flour. Either way, I am glad I did it.

































