Last week,
I made homemade pasta dough,
making my rendition of a
lasagna,
and I took another crack at making "
mozzarella."
Today, I put both together
to make Moreover* Ravioli of sorts.
I have to say,
if you've never eaten homemade pasta
you're in for a treat.
It's nothing like store bought.
How to compare homemade and store bought?
There is no comparison.
Store bought tastes like cardboard.
Homemade tastes fresh.
I know this isn't the neatest of ravioli
but it's some of the best I've eaten.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYbh6H0lIKLGjPmWc5NgZ4g3DReZy9Jyp-ZoIWTxSFonEoLpotVmcCrHZ_rvSSL9TK95EsvDfX2h1mokXcIutHOJr6yvZrbe-E5perWCVOcYMtnZnIQehY5L66fI-9Q2y_C4hXmkcNXxT/s400/DSCN8078.JPG)
I doctored my mozzarella cheese
with flavorings,
stuffed my little pockets with the mozzarella mixture,
cooked them,
covered them with a tomato sauce,
and grated Parmesan cheese over top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoKwC2WlNJkGsaSFIO7XNZ0I6FQkw71vsI0TBhVQ0L6XtPitgjDvHG_rD22EUCnM2psVlzSld6wg4GX4ushBtzrl_MDTUIUe-iD-qrZidn_Gh_7sNr_IoJkG0nofl0VItHLgOU9IxjvdZ/s400/DSCN8018.JPG)
When I made my lasagna last week,
I had some dough left over,
which I had sealed well and refrigerated.
I kneaded my dough
and formed it into 4 small balls.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzJwrp8fFvoLhdYd3BQUqK9Keio0F9E23mu91GeAq0vxcx6iQmKegbXuQn_IiU9KXAv3cdvDRUhniHA8pDTeLD1nkAGwwWx-Lu3D_lvxOcWAFzp2gVlgMjIpv3Tzc3nCtgiO5On7GNTLe/s400/DSCN8020.JPG)
Using my pasta machine
I rolled out 4 sheets of pasta,
while Dixie watched from her beach towel
and Junior from the sofa.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdXxT-Kv75EJ-TXNiEERH8BRF-s8r0DXs4VjQrYJfJ9b4z-0VZWLgc8OWbkMeEVJ2ooreuzlJleqvITemRinSQ1omNDkznkijQAwAIvvGuVlVLxi9tBqpiSOv6wdWVydj-ykDG3eivmjl/s400/DSCN8021.JPG)
When I roll out pasta,
I go through each setting
about 3-4 times
each time in a different direction.
I usually get up to setting #5 and stop.
(My machine goes up to #7.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPA9fWYaRWT_gMVBCfVtmcZSGeH1pzJZXbTqHWzH3_xGnLrTktUQM8EFcPTB0f__K6MR_Y2TvqqnR0bdk086jRs2jrvOvtgwAQRweFh5rAisg_aoC6LoAwWF3Rb9MvgAIY6BmW-E47xWJJ/s400/DSCN8022.JPG)
Here's my attempt at homemade mozzarella.
I need to doctor it up for my ravioli filling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHYy5edb9h4MqxwbMRpKhSPoMMp1SL4SNONiBECWqVyq-MrJP5umlepSeuMjRNfJaD3zPSo0ZCsh-GajzG1iHFQ1FlBvfRPzDZFqyOhN460hQHBdVubJinWRjGCuEMa6s8ru130HFG4xs/s400/DSCN8025.JPG)
I went out on my deck and picked
some scallions, chives, and basil.
Got about 1/2 red onion and some Parmesan pieces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzkijzBoOA5R4PBl5uaxubuV1bG9QUFaFMPXXV4B_ZFLaf6w1uLkhvHr6nOgkLaPjqAnXbqeBXr3GLcW_oykqrwNsSnCHheSomlhGtKxHADO24C_uiTxTCdFC-qfFYJTAnFRpkjpkx76q/s400/DSCN8028.JPG)
Chop. Chop. Chop.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0uyNj_hS5slvqKUUhqdJKIi5hQ5xDtaNR8Fr2DoZyc-tq05jMMRccbdg_DLIgpZzVMxdeNbvAVJkla6utHDMrrPaDcfgupXEg_R4hfvlFXC_BvPzwWY5zy31zEQmDr36l2zYaFkqwlGC3/s400/DSCN8030.JPG)
I added the scallions, chives, and red onion to my mozzarella.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkwvR-CP6PZVTztzGpa0rc5AvWfJC-x1PCOUoSWf9d8n1w9bQuHkGZDNR_Lc-5pGjPMiO17W76E1kAgKalUAKnqPup6hA-amnHpTdmWM6TtjezgZQv53kVK3HnJQCtdg5q2l4IrWiaBdo/s400/DSCN8031.JPG)
Mix well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYi9mGJcDA_ye9pTIa5yl8I1W6encqFrYlDv54C00DJTp__ecUsZdKZ-bgVBVKuTqQeyA-JxvkTDcYWN6Up_1HrqFbreVCAwjmulz9qz8WxMgcX1DgLdfxNGT9sB6Gjdk-KRP9WSU5T53/s400/DSCN8033.JPG)
Grate in some Parmesan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPkJdPWgARg-gGNQnm9OVmznpog9I7Inp0m8JdRGtORyTr6fO2fG6WUSsZ5mKrvL7rqUtdwudgPMc5Mu0c85QZQrrmVU7EUG3s1ZuROXkXRwcHGEk7T2y_G5ftS8yh2qBC2iDegSTBkn7/s400/DSCN8035.JPG)
I had 1/2 bag of spinach leftover
from my
Eggs Benedict last week.
I steamed it then squeezed out
as much water as I could,
leaving a sad unappetizing little green ball
which I chopped up.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT81kg-dP5n23UbFeGHWMK2qBBSvppC8QFT6GTJip14QS4moYdN8yiYESSBVfLazXEI9q5xMglSj9BjgD3CK6ByVeWBUcfygitYe15PAKYZ8IYhF2b-h3Wjl8P0UDAZQCmSi8RI66cxpD/s400/DSCN8036.JPG)
I put little plops of the mozzarella mixture
along the length of my pasta strip.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqvhmvmxuYl3rt-o9Un_jn6cGwR5A7rzYX7WdRjTfqhbpHIkdog938ZiHCIVvxhNnU6VPS7gL7uYraD3uEs1aqUXygdTR_o9WJDiM0Akoh8pVWr3I8jglokHsSmA8r825BkxzybPbQndV/s400/DSCN8038.JPG)
I topped each plop with chopped spinach.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUbkFEmXAxccfW_9_EOtzxF6Yq5Fx2yHHHIvK35AwAT3lkrjZz6IcKZ_uxAUHr7sGqtHrik5L333ETQiz09Y9jXc5M0pwnQKnQOMPZLj9bKGTEm6Uht3CduN_45UxqvRX9uKoAYkGh5TW/s400/DSCN8039.JPG)
Like so.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzUAnmbR2wYYdytdsywUAUSo5RpOCG-CHLOQYt3e-0g_R5C_Qw8NZvU3zx6E69P2vHAYxTRugjwgceArEdYyFdq3GaOxKq32WVJDwbeVQLnLh2b1VbgF9UiHiEWRK8im2FEuCdoZWEkjI/s400/DSCN8041.JPG)
And I gave each one another grating of Parm.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vxd8TF6m_50YDY7iZJRay9omnoa2IqmfI3ezaHEtvFqOphUOC6pXS2sR82P8ud3QieFGQoVnk9bziedVN1qVOlFcMTtHV2q6UkrriixS-ierRmwIDM43tZKLAeYOQA_ZnHDNa8CHHoT8/s400/DSCN8044.JPG)
Next, I dipped my pastry brush in water
and wet a square around the filling ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18Uk3xF4HBo9xIdPLB6NN9_1d1s-4OhgYhEdXEYCWqVm69TrzpHMEkv_bT7B6peRckpYfFIX-MFIYR8x57b1_orEJTosWUQZF0VcyJDTW0_DK_embeVQlACtoAvZaRIct1FD9ubm-pmPz/s400/DSCN8045.JPG)
... and laid another sheet of pasta over top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrTERl-Zoo8SR1LdxAoJo5Uixkg1rO2dasIOcgVGCk20TV9e2nJf149E4HivD_mKE_ulncDVugs28vwE6wGFkxvFkH7b9GlufTmYSImUJWgu8lL2pVHFZEQ_dv5JQ2SEcpXxeTBDXf38D/s400/DSCN8046.JPG)
Press to seal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiducxdWdkzCB53v_x7l-bI4OA-s7GS5pU2yfjXdNd1fmufQW0vuSlOLEFQLmM2FNuuR9rBAdBAR8VreOZ8qW2PC3OvHszT4hPPd2mJx8GGpNcQjG18JjgvXlI1j_C7hwx7Hnl08x61Qrs7/s400/DSCN8047.JPG)
And cut.
Yes, I know they're horribly sloppy looking.
Perhaps I should invest in a ravioli attachment
for my pasta maker.
On to my basil tomato sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7wnHYDQ9MN9CwSAkk4sXu_sOw3-2CyNw5VtFAoV9Y_iEkKrMFCkUXj3SYQrpocs-rxiZrPZuQxp65dDHVY8xlIw3QEfQJUaIfW1a-sShd4N_gc27z9Is-En_GOO3Fx3PXk34K1wexy8G/s400/DSCN8049.JPG)
Can of crushed tomatoes,
bunch of basil,
some garlic cloves,
and some onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjJGRkG4SzltWQoOxlQkpU2IsjAzcDCT8qtbYUlw33cpOB5gjwVzBYwZdjZZjVcgBBPP6yUOndYpfHdu_iszYhUOYIuIOs842ec3gsdcVZW-9M0LlRYfghUbX4kxQSUwvy5ul8E6wom_7/s400/DSCN8057.JPG)
Chopped onions.
Minced garlic.
Chiffonaded basil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinn_A3Wy6DyjinaSmH6Q5_xtALuAcfHncTmORS1PgiVuQOGK9EWLINFiV1M1oVgFM-HgxM7Nz9ec_chrnlVsZVDg7aZfTYZtlNtN8j_uvJWDbr5L9QzYneE0mpnC6c4tUEOq-5ruHLsyiQ/s400/DSCN8060.JPG)
I put in a tablespoon of ELBOO
(That's Extra Light Bertolli Olive Oil!)
and added my onions ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNCSpBxtCXr8pTJ6FupAilb43xOyemRP1fso9x5mQPh_aDPYUiuzTQN2aLs4ib-7ZGctGET9bT76ksG53YHLZZpStD94s7Kn-wI3eM_e4ERn56ngCdPvGpZUnasSpSaDyvunN5dnSSsix/s400/DSCN8061.JPG)
... and garlic.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpluCNWCnpmEKn0B4MQLEg1wCuP0AkwTsTWvHCf_2NSsJ0WPz0txsviTiPhEkE0ksJPo0ETKPDwqVooM7O56FtVSNGC90Wc27tNgF-88ByIvU78ianMq7UkKddkft8l1cryIMQJR-4-_aT/s400/DSCN8063.JPG)
Sweat the onions for a minute or two.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEV7JdAo8dCjR7kveD4HMsxbt5wq6-0dn4CaJGIzpR3SxCgJsmIYZ9ryQ-t5CTiB162ca5ZcHw4D7zWyPwJ_a3egU8zJIVhqw8jJtrLBXshziFl-eQ584v48nO4YHtDyzGR2t-Dfccu3zQ/s400/DSCN8065.JPG)
Then add in the tomatoes,
washing everything out of the can with a little water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6KCMikEjkAwgCIsGJXRVrORZbCfoRIhyphenhyphenQc1Nbhdfg97HSxv5iEhTLGW3rQgT639y0AURLKS-C1v00dfIhtNp2pO1_ngH9D-uZarBSX-o6PnDitvLBTWZOKg-onWuA-M7iJ085O3o20dQ/s400/DSCN8066.JPG)
Basil goes in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88TbMaCR0bd-sbUeRvyw4ErNAjGMvWhiiyUOd4WMgONqRu5FZoBJTtsKdpZ2SWeQRjUQR6J69DqjJiIisr1NollDU99QFqcf5MvK6Vya-19W8bb99Y_NfkhzKX2o08a0gHBZtRt_rM7is/s400/DSCN8069.JPG)
Simmer about 30 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJXEmgRE5PP62_eiCYhrDrjHnchtRGaeexneW2Dtw6nz2-4_4RjIYBjkRuNHDnsMgn225XbYZ7z_TJ9t6sFLKcvgL6ENHd6tiQvl61y9zD2a-2vggRv_fsCFIlEPe5-dcAGVa8iC8d8Cn/s400/DSCN8072.JPG)
Bring a pot of salted water to a boil
and drop in the "slopioli."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhFKoZ4dKybtSu_K-zR4ZBfkKtFkjio89DuiI4GegkiO1v1IDfjK-eu4OH_F-bavS2BSENB2lwFlKgHPAwAk3Et_Dba-tIj0KfNQdMYCAVhy305UtZCCqdlE_r22b9QiyIYQRbrQpqzIQ/s400/DSCN8073.JPG)
About two minutes is all that's needed
for homemade pasta.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgYaZDtvDd_9i7S_dkpj9inPArL1prQwoISwJ1zVDjk4RsUWN2gFSa54T_yDuT38fVyZkjYHZAkSxX08DQirtMTnojci5wQTH6mQBKRqedww3lFRl1hVy88WgX-tD5aiD6kKCoqL2FFGf/s400/DSCN8075.JPG)
Plate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zB_QrkkkYM4IXrpzKgkX50gjP7MZsA81Piac8sxcIRTLp6gHdt7KO6Cte5xKz_1KQ3dE5J6i2s7VSNzKxT0yJlOjeYwB8Lj62pkNATwU6ok3k15vyhdULIXYimy97DA5ZEuryPoyLMb5/s400/DSCN8077.JPG)
Pour tomato sauce over top
and grate some more Parmesan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJhlJxqGUr7ARiRw2G9BqfDCuRSDAUuzk68lu4Whr1nk8j9sK2kUQiefVta7uHlekDPSAp4IqVK3VcydnZSbp6NJVsu_mTHlqTAppDeKVoeb5h0kuC3__Ap2hSy_4zdrxjo32yWmnMtpu/s400/DSCN8079.JPG)
Mr. Hawthorne called this "outstanding."
He says I have ruined him for store bought pasta.
Now I need to find out how to make
whole wheat pasta, Kathy.
I want you to be happy with my healthy choices.
Small steps, dear.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr85KFWKa1QZiwDv9gGKWvjIz-W866Rup-p7AkrGZYxbxIyH3v5UpDnOnFCyz6DCfsmx0IVKDXumOkMJsuLgPnOKJI1YToczsxkiVTZmowwD4Ro6X6H4I2gSwRBmgVHbN9jt2seqAqqQ4-/s400/DSCN8081.JPG)
Forkful of pasta, mozzarella and spinach filling, and sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5NjneX4csxPl4OJuEtJ7gqUNOvZMFvPp3K1xL9t28MFLR_MjUCB3Gu1RTtqZF910ftF2U9Qk1gckXs_2lzn0tUvNIJr0zCNvsfD7WdDM7VdC6KEi5ResyBZtzuU0bF7X4vsoP5dJQw7D/s400/DSCN8082.JPG)
This was a delightful lunch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ytr9EyxzuWTkqzKS7i_oNQwxU0UbSlT3dZJWNbaj4JvUTnl98CjEoaYDuIQpI3qoePbFK3z6Yo7FiQLjs3DV69SyluPztHpp-bjh6BtnAGmkfz9YAu0Yr600h4ZnOMKgq1P9lXgxsRnP/s400/DSCN8087.JPG)
I had seconds.
Mr. Hawthorne had thirds.
And Youngest Hawthorne finished the rest.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrw6bJca7TdzWNjrVn8RiCPlWNyJNXAE27RXvHyub0L2YIGlyD1FgSOTpBmqyrMivQ9bC3f7bZuv2vnsgd7zbiywnAT3cCzGGRycN1zgNmpcIxduNlRQFQe7OEZGoqFHPcIHFpk-TRz4Lt/s400/DSCN8083.JPG)
No leftovers.
Imagine that.
*In case you've just tuned in to my blog,
Rosie doesn't do "leftovers."
She does "moreovers."
From a previous post:
Nothing goes to waste in the Hawthorne Household.
And I don't refer to the remnants as
leftovers.
Immediately after writing the word "leftovers,"
I knew I needed another word
that was more real, more definitive, and positive.
First I thought of the word
re-do's.
But that implies it wasn't done right
the first time around
when it certainly was.
Then I considered
do-overs.
But, of course,
that, too, has a negative connotation.
I've put a lot of thought into this
trying to come up with just the right word which describes
the process of what I do
in the life chain of the produce and viande
I prepare and serve and consume.
And my word is
moreovers.
Think about it:
You've already produced and served
a wonderful, satisfying, convivial repast.
So, what's next?
MORE is next.
When you say "Moreover,"
you're likely going to top what you previously said,
put an exclamation point there,
and/or put it in bold or italics.
So, I have no
leftovers.
I have
MOREOVERS!
4 comments:
Rosie Darlin', the slopioli looks perfect. Did I bring you a bag of white whole wheat flour? I doubt you would tell the difference between it and regular AP, and it's still 100% whole wheat. Win-win! (Even my nasty Food Lion has it)
I have never wanted to make my own pasta, until you started writing about your experiences with it. I may have to buy a pasta machine one of these days and give it a go.
Looks awesome. I have just started making my own pasta and you are right, there is nothing like it. I love the idea of the mozzarella filling. My family are not huge ricotta fans. I am going to try this idea.
Hi, Mommatwin. Welcome to my blog world. Try this: http://www.kitchensaremonkeybusiness.com/2008/10/rosie-cooks-from-french-laundry.html
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