Homemade Ravioli

I should have written about the Ravioli we had last week. It was the first time I have ever attempted homemade pasta and I am proud to report that it was a huge hit. Having a picture in my head of the kids helping me roll out the dough and crimping the edges together that didn't happen is probably one of the reasons I wasn't so excited to write about it. The kids' disinterest in helping me in the kitchen is rare so that was a bit of a disappointment. I didn't take any pictures because, to be honest, the ravioli weren't pretty but they were delicious. Everyone loved them so much, (after getting past apperances), that I am certain that the next time I say we're going to make ravioli they will come running with excitement to help me.

Making the ravioli wasn't nearly as difficult as I had suspected it would be but that's really because I used my handy food processor. It isn't traditional or perhaps authentic but it worked. Rolling the dough out was a bit of a challenge because the dough was rather tough but it was not as difficult as I had imagined. The rest was pretty much a breeze. I made the ravioli one day ahead and put them in an airtight container separating them with waxed paper. I lost one or two ravioli because they adhered to the waxed paper with such a vengence that they tore apart when I tried to pry them off. I boiled them in two batches and for the second batch I just plopped them into the boiling water, paper and all, and they eventually boiled off the paper. I don't know how to store them next time between the prep work and boiling process, (suggestions will be appreciated), but I do know that we will be making it again soon.

I loosely followed these recipes: http://www.recipezaar.com/Homemade-Pasta-3474 & http://www.recipezaar.com/Homemade-Ravioli-with-Tomato-Sauce-58226