Friday, May 8, 2009

Homemade Cheese and Ravioli

I made homemade ricotta cheese. Not my invention, it was by way of Smitten Kitchen, who got it from Michael Chiarello, by way of the New York Times. I never said I was original.

It was easy, and it worked! And then we had to make ravioli. Which were amazing even though I totally cheated and used wonton skins instead of homemade pasta. I had an offer from a friend to teach me how to make homemade pasta (you know who you are - I want that pasta-making lesson one of these days!). I stuffed the ravioli with ricotta, thawed and squeezed frozen spinach, and chopped prosciutto. This is similar to a Giada recipe, but I served them with marinara sauce instead.

I made extra and put them in the freezer. Let's hope they don't explode when I try to cook them!

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