it's-a-ravioli-time

so this is definitely the post i set out to write today, but wrote the other one instead. and i know if i don't do this now, i will probably forget and try again in another 2 weeks. so lets just rewind back a few weeks to the month of may, when things were a bit chillier in copenhagen.

it shouldn't be much of a surprise to anyone, who either reads this blog or sees our photos on facebook, that morten and i love food. we love being creative in the kitchen, trying crazy recipes, and really just having fun with the whole idea of cooking together. most sundays result in homemade pizza night with toppings differing each week. during the week we are a bit more adventurous, and are currently really loving rhubarb. we have put it in our salads and in our meatballs. if you don't really eat, cook, or use rhubarb that often, i highly recommend it!

well, anyway, after our adventures in homemade pasta, we decided to take it up a notch and give ravioli a go. yes, we know it isn't difficult, but it sure does take a lot longer to make your own pasta and filling then it does to just rip open a bag of pre-made ravioli and call it dinner. we knew we wanted to finally take the time to make ravioli, and it was so much fun.

we decided to go with a porcini mushroom & ricotta cheese filling. however, it being denmark and grocery stores being unpredictable, they were sold out of ricotta, so we subbed with cottage cheese, and that worked perfectly. mixed in with this filling was some finely chopped parsley. it's a good thing that the recipe made more filling than we needed for the pasta, because we definitely could have eaten that all night on some crackers!

the pasta was basic. egg. flour. salt. knead. last time we did homemade pasta, i started the rolling out process, but couldn't finish it because it was so difficult and needed so much strength. this time, however, i was bound and determined to roll that baby out and to get it as thin as possible.

rollin'... rollin'...

i'z is proud, iz you?

then came the fun part. cutting out little circles. i swear, morten was a pro at putting the filling on the dough and folding it over to seal it. you may laugh now, but it required a bit more precision than you might think!

neatly pressing...

it's-a-great-success! *italian accent*

all of our little raviolis

final product... voila! (served with chicken breast & zesty tomato sauce)

so that sums up our latest "back to basics" kitchen adventure. it was tons of fun and i can't wait to try it again with another type of filling. actually, next time, i'm thinking chinese dumplings! nom nom!