The Humble Housewife
I haven't made pasta for years, and this makes me think how feeble that is, because it's fun, delicious, and doesn't take long. I'm interested that you use a cutter to make your ravioli - I was in Habitat the other day, and saw a ravioli mould, horribly expensive, almost as much as the pasta machine, more clutter for the kitchen. Now I'm glad I resisted the temptation (I found myself thinking that if I bought one I'd be more likely to make some pasta, as if!). But your post is much more likely to translate thought into action ... Thank you for sharing
Joanna
joannasfood.blogspot.com
I used to make pasta, then I had my second child. Maybe it's time to dig out the old pasta maker.
please adopt me!
There's nothing like fresh pasta!! Only thing is when I followed Jamie Oliver's recipe it made like enough to feed the entire street!
Ok, confession, I've NEVER made pasta (except gnocchi!) I usually buy won ton wrappers to make ravioli.
I do have a very old pasta machine my aunt got years ago in Italy, any idea how to clean it?
After leaving my comment I came home to the October Bon Appetit which has an article on making pasta, including how to clean a machine (never immerse in water, BTW!)
Great post and fantastic recipe. Obviously this will be top of the list for when Joanna's ravioli attachment comes in. Perhaps we'll have to make them before in the old fashioned way. Sounds sooooo good.
Thanks for sharing with Presto Pasta Nights.
Mmm, I've never made my own pasta before, but it sounds interesting! I like to get together my friends and cook and this sounds like something fun to do!!
Hey, your pasta looked so good. It is so weird because I found Presto Pasta Night through a different blog and then found some of your recipe's on it! You would be so proud. I made a dish and submitted it for Ruth's next PPN! I even used mascarpone and a ball of mozzarella! Check it out on my blog!
Firstly, congrats on moving into your new home - I do hope you are settling in well.
Secondly, I am glad to see that I am not the only person who lets the dough rest in the refrigerator before rolling it. I find it works much better this way but pasta purists (and I know a few) always react with horror when they find out this is how I make my pasta...
Imagine their horror if they were to find out I also freeze balls of the dough (thaws out just fine by the way).
Teh filling sounds lovely as well. Do you buy the truffle oil at a market or one of the main shops?
Don't know if you got your pans already, but QVC (online) has a set of pans called Cooks Essentials (I bought for my own ceramic topped oven) and they are fantastic. Friends have said they drop them intot hte dishwasher, but I wouldn't do that...nonstick, but says you can use metal utensils too....
I have never tried making pasta myself, maybe one day when I have enough courage to do it. Your ravioli looks fantastic. I just made a wild mushrooms pie.
Ninja - pie looks excellent! Yum!
Thanks for the advice Tonii - actually ended up with the EU version of Calphalon.
Robert - Thanks for the well wished. I too freeze the dough occasionaly. Food purists are fine when talking about the integrity of good ingredients, but when it's recipes it gets my goat. If something works for you and it tastes good, then who cares how traditional it's supposed to be!
Amy - You rock. Looks like a good recipe too!
GG- Definitely. A really fun time for a group of friends. Crack open some wine and have at it! 
Ruth - A ravioli attachment. That's what I need, I'd be making this a LOT more often!
Lisa- Yep, I knew that, never use water. Let me know how you get on with the cleaning!
Sarah - Nothing wrong with that. As Robert says, it freezes beautifully!
Frannie- Come on over!
Beccy - You should dig it out. I bet Ben and Mollie would have a great time helping!
Joanna - The thing I have is like a stamp almost. A cookie cutter for ravioli. Though I really like the sound of Ruth's ravioli attachment for the pasta machine. Sounds like a real time saver!
Oops - above comment was me!
Very brave to make your own pasta, lol, I dunno I might give it a try one day
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