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.
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.
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.
Using my pasta machine I rolled out 4 sheets of pasta, while Dixie watched from her beach towel and Junior from the sofa.
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.)
I went out on my deck and picked some scallions, chives, and basil. Got about 1/2 red onion and some Parmesan pieces.
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.
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.
Sweat the onions for a minute or two. Then add in the tomatoes, washing everything out of the can with a little water.
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.
I had seconds. Mr. Hawthorne had thirds. And Youngest Hawthorne finished the rest.
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!