|Bob with the sweet potato raviolis.|
Ravioli making day at the restaurant was a big deal. The cooking team came in early, making the dough and two kinds of fillings. They rolled out huge sheets of dough, at least two feet by two feet square and had these large wooden frames that they used to shape and fill the raviolis. They worked fast and it was quite a sight to see. Hundreds and hundreds of raviolis were made at a time.
Last weekend Bob decided he wanted to make some raviolis. These are something we've typically purchased pre-made, either fresh or frozen. As we try to cut out more processed/prepared foods, we find ourselves experimenting more in the kitchen.
The filling was sweet potato (with a little butter and brown sugar). The dough was just flour, water and egg from this recipe. It was a lot easier than we thought. We do have this ravioli tray/press from Norpro, which makes the ravioli formation process a breeze. The results were so good and tasty too. We just topped them with a butter, lemon and sage sauce. Next time we are going to do a goat cheese and sun-dried tomato filling.