Sunday morning,
I awoke to a glorious rainy day.
There's nothing I like better to do on a rainy day
than have a cooking project.
I'm making pasta today.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLpmcHIDgUiFQSKlCMzs2HYLAENJeIk7sPYKLg7UZpB-CZDgRif3gpDXl3rzLleeTdxSTnKjsYMAPYQsc-zyMGLHpY_4KhwpP1VcG714N1LncTOqqAIG4QWJJ0wVTzEXFMg0U3K8AF-M/s400/DSCN9011.JPG)
Ingredients for pasta dough:
1 pound flour
4 eggs
about 1/4 cup water
olive oil
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0C22KBByr2tWpj4HqvHWa5-1RAChYuUZ5gm1szl9EzT7dXG1gPKVX1UV012zRjNuiUL9epwdeLCNIB909cquWe7dRyNtZz9icse7uJLPrd65FNRhGiPXg-P48HGSaU-sVR65-wQ5Qfg/s400/DSCN9013.JPG)
Kathy, you'll be happy to know that
I'm using whole wheat flour
for my pasta.
: )
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3WYtHSI0Qxaj0mpU7BLVZ14EsNDA8reGZ3OvKIj7tWIaBAUaaEIb5FPExcySilOMV9Fxn_IKx5oqQ7Ljo0gqXHv5r_ouuVIPOnznnao2exgNiz8QXw4JCWEcTttaRiUQEl5dC1CzBb4/s400/DSCN9019.JPG)
First make a well in the flour.
Action shot (!) of egg going into flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyNtq-OpRkoQbndAVrySmrMP9wn7u6PYJFTHskW8Y-qx3gnwcVI-rYq-OhcDiZuxQ1s6Nnudiq6UkgNGIX2-avfKFyRdM7GUTNOYyUdV_cT9E6dzYa9PvkCSFJS_rAU6VTp7w6FLunPA/s400/DSCN9023.JPG)
Add in the 4 eggs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI2MSHz1rnLpzP2HUqklO-wxiWfWWhgeykh8V60mSBX_aDCe7cw7eXa8nNjtoDdRHb_z02z1lFyxXoyMchWq5TLBGg6u4qsFl8NcW6qNh2_N4E2o4begjtXzczEJm5B00sxUnrF7PVek/s400/DSCN9025.JPG)
Whup a bit with a fork.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eVhMCJtziDSuc8kBRvFIXuedQDKHSryboQiSfNMDMcR3Fc54kMwmo9uGP6Fsx3UsCcm74bNyS4M8SZpJUV1eZBUhwff2RSqT3F5sOYEl00DM6B3VrCKXPsBXgCDv_FYRqC5Pmzh_BgM/s400/DSCN9028.JPG)
Then pull the outside flour to the center
with your hands while turning the bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLZJ8oPuF00usTYpnGYl9hOMklEJNWHqUunS1i6Tjy_hQOSGwCsyWl7stBKzPqSRyAXXtR3E-JqnOHGPJrPwpcTTIV0biXoiUSmy8tJ6ejKbJ5L9D3nh5GgWJ2LvGsd-Q6BW_UJboQnQ/s400/DSCN9030.JPG)
You'll know by the feel when you need to add some liquid
I poured in a little bit of EVOO.
That's Extra Virgin Olive Oil!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY72YVr9dDnM0lgfmsDj08sY3Y-6jvb8TjFGQEgV34FqXdIiFv7P2ZA0PWWoQzZAnjKDd1N81SiSmeDB_jMiKcsCz1MLuIqprlVox7SZZ7_LZhDTzxDExU-J0jIOeBDba6-u5TMOMfMVM/s400/DSCN9032.JPG)
When you're able to,
turn the shaggy mess o' dough
onto your cutting board.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZ46R5a28yxFh6B8RHgegroKFcMFNDQGIBeH2xnNjRw6Fm6d6kh9QiWNwBp7ifRvdt0lpxcc8F8j8ac1IKyhijRutz8VelhTZ4VIgqKCd6V28i_S__5XLVCaZw7MRcjuXKsbXZXaAHN0/s400/DSCN9033.JPG)
I made a well and poured in a little water
and kept working the dough,
kneading it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlOMH5EbaXM-4j4Tbf2sV8g57YvJSRshAGJiU_qDOhurcfLPXQPZ3ng8M7EdGhie8S4cjHSPYWusTsc55f3DkKyzWCwlL4pC-II4WQpav1IlBFg0-hWyFHQCsS51SzI4lGfA2_HdBxEI/s400/DSCN9034.JPG)
You can see by the texture
that it's just coming together.
Add in some OO.
That's Olive Oil!!
Keep kneading.
And you will be rewarded ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwXsuLAQDuO6yfnyVIL5IoqCsTiL6pw6uh8KSYlQ8OneFg3_ZaYHeITh-Olo9Z6KxyGZ31ZWfJ5zSAmZQ3MOB_33_JqCUj3GJys6bFWj1jOCg3jEDTtHnq8PMiM_UtYOhRwuL8OnUur8/s400/DSCN9035.JPG)
... with a lovely ball of pasta dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJm748tmtGEzw39FxUdQjp9HWeSFapZ3XtxmeVu2YRbEt3FrXVnqxsSnhkExE7T0lmp_OdtxHeW9PzOPTMoYSLAQxF4xyS77wdOX03v8fhR9_-bQUt6yzQkjdUIy8k6FWoP_aN5XUaH24/s400/DSCN9037.JPG)
Cover and let rest at least 30 minutes.
While the dough was resting,
I started on my filling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsOpA7eye79PLAz-AcUYJSH5bWCTTu8fA1YXSlHuE68msGexFo67suqvZpopyv_Rlvz_QmE6YAFX0zze08zIFwOP9iqROeezhj1P5j3xMMA7EnVraN-6l-gJMjZvYDsfpx50PFiLmLYo/s400/DSCN9010.JPG)
I put a pound of spinach leaves in my steamer ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2iXtEM31hIbBEWO3Mp1rhfJ5y_BeJxIsJwRCO2fRQqWR3Wjg2PzIT0wCGnZn0SCVG2aYJwMxMSHGC-Q881S5O0fHnkW7c3K5x-1JlSa0lioaDQNzl6JjoW2aken0fWu3j3jCLpAXUPI/s400/DSCN9015.JPG)
... and steamed 'em for a few minutes.
Squeeze out the water and chop.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCU3y_pTasMvkqvO8w-JYe6nd_Bj4XsHGbjkyNN_tzPKMb_u7H5hf8gsDgKT0ds_lQQ85AQlUSjodGkxvvfXMkPl9K8UKIPQS9Cw_FctcbA8Eu3oaSYcK7ytraAfY6L2DqXUy3UP0MinQ/s400/DSCN9039.JPG)
Ingredients for the filling:
1 cup cooked, squuzzed, and chopped spinach
1 pound crab meat
2 ounces cream cheese
2 ounces goat cheese
1/2 cup Ricotta
4 ounces mozzarella, grated
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLuA6Yy3esO9ww_1RtuI_C4HuqhS-ORJIpHgBpOygdaai7qjjn19ByTWeIKHaG7_NUkRAookf-9E-y8jCTQJRg4QCwK36ReSbLMUzQ5x4mJkOsbFgGYpSCFrPa8RuSjsGwkla1HGosYE/s400/DSCN9041.JPG)
Mix cream cheese, goat cheese, and ricotta.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hfyfUV596Ic6VPHYXEd6c2sjxZujop6quxfIHG6aquJa7IVZn3O9ES6VAuVxOU7JtIl4i8FHujnl8qI-R7N3AawlgXDKJTZ3CZHCfYJbIzUrigZNDaXB10bz0ncjlWDX972i195M0vc/s400/DSCN9043.JPG)
Add in squuzzed and chopped spinach.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-j2fDNciftDz9udh63V-cQEFGeShfUxoaDilKVUF1PzpZt-UY5CMvi_NaEtQEV4vKwhrTW1xhaMCn_w5GUCuCspjKtjdheJwdKbZv3P8eu8yUFq-JfIRwMuSkfeoFO8TQDsvIpAVGJHA/s400/DSCN9044.JPG)
Mix the cheeses and spinach
and have your significant other grate the cheese.
They must be good for something.
Let them feel good about themselves.
Give 'em a menial job.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W7g2pc6mQDcN-p_elpqEZa1X1ATc2t58n3hEn6XzTbDZDQQSGM1uXEtaYA8FJ604Q9zU1VbDcc8ajEueaJ5X4UYKv7hNT7IWdiHEgmJHoxax3qg_bSh1ZuV0HKtFDAkqDBTEYgGUoj4/s400/DSCN9047.JPG)
Add in mozzarella to the spinach/cheese mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRnTBbK_YZpEfnw5iU6t3UBMQefZKNtigqVnGga4ryKim0tOfU4rXIivVoOoOQ5y9vXgKndo_EX7-gtXF0iHYSAnEie_QnDRiLFlfHwMVgZtNqoPt2-15oENQ53eIZTWn_3KozCntWlk/s400/DSCN9048.JPG)
Crab meat goes in last.
Pick through your crab for errant shell material.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrApdVcexBDMZyujL8mW-oYnPFqWXLIRB6QsCvZl7yFQGrKcymKr0RX57ZMaH32c9LBlf8y07-me9iYZg7Ja7zBaQisW-GuYXRrFtzOyy2y4ySuDwqUToSMtM5CLUWDYdZG7siOK4gJY/s400/DSCN9051.JPG)
Billy's Seafood was out of claw meat
which is the cheapest and what I use for dishes like this.
You get a large chunk of crab with the claw meat.
I had to buy the more expensive, harder to pick backfin meat
Backfin was $11/pound.
Claw is usually $9/pound.
Whenever you add in crab meat to a mixture,
do so very gently.
Fold it in.
You want to keep the crab in chunks.
Not pulverize it.
Now, on to the ravioli.
The last time I made ravioli,
I lamented about
my sloppiness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDdWi8fB0C9CPtUIv7ZX0uA4aWW0B3gmS1vuu-N-EYvA2Pdve4fCu4e28LH3SEZ9qEsNlROH29fE9HuZozSMziWjOt5zOvsAqqc2aCXJJy8CH5m0BQ5ipJ8Igtra6nU7ACvrvcMWZct4/s400/DSCN9052.JPG)
I took my pasta dough and sliced it into four pieces.
Slimmed out the first one
and ran it through #1 setting (widest) twice,
from the front then turned it over and ran through the back.
Turn the pasta machine to #2 setting
and run it through twice.
#3
#4
I stop at #4.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrl5NAnhszLfBHyjGgqyDIVrA8JU48AsKcMkDlxjoP5BV6RDSDcuM2I254yAvjzFt5NkH-rD_DuLw4qN6FU9_1lDgL2GmxM0KlzZ7lCDxBj8Ki0YTUt3owptm4ik1r1vX30f1lqMSWjy4/s400/DSCN9054.JPG)
When you get to #4 ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJuEbGgkKir_HksLKcvx8KIoPuJFh_HQeJqKCfLTI-vyBwyaSEgTyABWacsE1filHGAl985J2v4_fkX7Akld7ivcJM3UtvsjHfW3eL0C8g4amXHbADebPf1lXlSy_vkJO1kGDixCHyHs/s400/DSCN9055.JPG)
... drape the dough over top of the ravioli frame.
About $12 on Amazon.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAotWyWrz2sN0g-_bKnpF1JWuzr4hD-OeNcRO6wPUdnu6cYzn6Ldc4eYSSCTliAU8VXiZediZ5zhh0MmJTP6M8_tniNYsaqR2Zuzbu-VdCpUxCnzeBmauyfGDHbtDUVq_FUjH_UyFKLiI/s400/DSCN9056.JPG)
Take the egg carton which comes with it
and press into the frame.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4C49UeRnTnRis-FMs8NgCV3Nzu5Ly5REKX0ZK0Pa2oWAM3MwctjmbmtNh_49EOuJ1F5E5F-fT7OcWiA8dBtC39rDAezuZZpAbt5znO_O1coQtkm4aKJuGPcPto4HN47O5lgqLg6YxFL8/s400/DSCN9057.JPG)
Fill with afore-made crabmeat mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfJZzmO0QMV0cEaYC7eI86yPaZA8OjgTBrNQbJ7Ey2v9nSnxBvf_UvBJBR7gS9U3P-QfMXbAS0xcSNzMxwAXuQjXIIuDSRhwjCzba2EEP9bRJ2FoUSo_Ro7OgHc1h1VMbQU2kJ8OLQKQ/s400/DSCN9058.JPG)
Drape another sheet of pasta over top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT8pGavvYjQKjN7dieya5oAH22ABzxU7-sBOUwDJP7stPPIKoug-10TpI_0PLIGZHmB6W2Wi9ZLHZii7wA2GB9YhLIL2fYOPTuvgbxIooCsOQMy3ZT1eEzXO9546lmVRA-Kzk28TFLxw/s400/DSCN9059.JPG)
Using your fingers (best way)
or using Sandy's nephew, Brycer's,
miniature rolling pin,
press the ravioli dough around the frame.
Leave the filling alone.
Sandra Lee reference:
I always thought Brycer's miniature rolling pin
was a euphemism.
It wasn't.
It was about Aunt Sandy's nephew's
actual miniature rolling pin.
Apparently, at the time,
Brycer was a BoobyFlayWannabee.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQFmkaHjOwv7hA5uYY7UMiUZFMiaLtCuVDuUBxEEeGdoX4fDelAqps9d85si-u8L1EcjIrFi1DdZVCP49kt824OMHHtRaBez2SyE-fCqNc0HxQw4bszho9mitNjVrSyeRomQvk6gInis/s400/DSCN9060.JPG)
I trimmed off the excess on the ravioli press.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkWVrtwqgS3e4sjIlwnOGNVW7D3ZgYiKTxLwHiK_Eq85yJHc0eVoLnn1ixJcr0Z5LKqIUf_DAEjzJQSvuDFZKT6LU5TdsOC-9Vf8k5HH3mFZq6RstMyC8cddhtKPiPbW4eJdYLtiptd8/s400/DSCN9061.JPG)
I was wondering about how the ravioli
were going to release from the form.
We turned the ravioli frame over
and the one end started releasing very easily.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaHajB0zycKZp9JIr_UPKRWnNzPGC-OiLwH4D5YBknmqn4kBh4RDwojRlEdLbpQTG-6lva8pt2Z_a7SIAUPNbF_yDlmMNU1fxTSaXAJDFo-ncfHo4lXvDbSAyN8eit9htQw_WZX61Upw/s400/DSCN9063.JPG)
Perfect little ravioli.
Soon to be
crab-filled clouds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZed4uVM94BJFs3PvkOUM8e6bVJ1EC3S-PXcz8vL7b9TIM_RuqcPLnoNofFf5Kgcwlep1XYV6sDkIAVon-UyhmkblbPCiGxhMBBTT6MHpTOkRjHpFeUqa2dWC9h5znZeahZbxLgUukYeo/s400/DSCN9067.JPG)
Had to do another batch.
Ravioli is over.
On to
CANNELLONI!
Next, I had Mr. Hawthorne
take the dough I'd run out through my pasta maker,
two times, back and forth,
on settings one through four.
This takes four hands.
At least.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiOFQ_XIB0aBS97GHUlMtK3m8PxmTk6fFLSTOfkqAeLkj7DatHTRGumjqZuy74WobyjrRiq5JPPKl7GkrV_G1mgamG6JXzb7nqsAOne92xw00NMKKKvj-CYAc4dm3JY-pC-HIE3JFkgo/s400/DSCN9069.JPG)
Mr. Hawthorne carefully cut an even strip
of my whole wheat pasta,
going into my new cannelloni attachment
for my pasta maker.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Rv_B5wV6dAlhcilMjbVcv5TaHabv4dxsZQ493vvvmds3XAtkiT87MQeDM-IBGOuAW2J05_7Jlnh8wmJvDQlyYDLOqg4xXFJ5m_87iCPV0oXLO2HvG18kZZkxqLhR-k_gY8FSMxwAFkw/s400/DSCN9070.JPG)
He's quite diligent.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDePrSHr-IcazGyqLtft3hdN5VGxd8wT54zLW1RzfgqxChe9AMfmlQHuzx_dnmPDeyulLFqxKjJAcWmfLa52_BofwINCe_3aoJlAxyD1CET4uCPu6AMmsdVm6TJou5jf-VB_knhFT4-Bw/s400/DSCN9071.JPG)
He folds the strip over
to make a bottom pocket ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYigG0O4Kv26gRFwin8hx4xQxv1fIkQBi7D3jnP4iMbAW7Zx-2QHW9U3_Ii_NAyCJ-OAVQm2aRxw0MMMro-a3yy5wjlvmFSCazQ9bf3SzO-ekKJewmOCAeZrSfMiw1wawQqFOTDidMhI/s400/DSCN9072.JPG)
... and inserts it into the new cannelloni attachment.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyfPhlmfTaFjo9QxaiBO9Jc2WuWbM6sZls6JTtmeiI5t2swPwhyphenhyphenBDx6TfaHXIiQUr1yD6lKdhz27MwQ0ysrBzLw-E5AKCKZ95qjal9AfW9GADNkvZB8buXLPzGxf23qGOaz5KqdoHYXk/s400/DSCN9073.JPG)
Crab meat filling goes in.
We don't know how much to put in
and we have found out that knowing the proper amount
will take a bit of effort.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrImdoYIrvrs2dIePjJd5sox6kSybx6rNYDsQFKERAnLfI1AIxHFjJ0VPuBxSkBE8EzQyakH9s0hjJzUsGqQkmZBIByuJpAjQeVdSxHUt3oePN2LZ9p1VudwJ80L-wyjvMn5DzPsIP3wU/s400/DSCN9074.JPG)
The first two cannelloni were filled, goodly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FrjIA32FmXSgrSbHmnhRgwWyDsi_jwd-hQea8SgJVfE3i2JyVu3F2g3P1Mzymr3vOUkktlrlwBxY9G0MYjEtlS1hsJ_8Pb4qvv33Re7akB3gY__Nz6YNzkeHEMPl05Lo4QmkDAep0YY/s400/DSCN9075.JPG)
We have to figure out this cannelloni thingie.
Just how much filling to put in the pocket.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrCEoxP1WAbC_FNHWPTT1LeaDz8Y7T8imXGJNb8KfBfClmhOIMqyoeJRKrVq9JovNjCePvnyzx2WYCf1rqOocwV42BBD58_SICMwwuufpUaHjuCkJ4RoTjP_ekQQ9S7rwt0fN4tA3Gvs/s400/DSCN9076.JPG)
Here's our first attempt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_P59_Wml7PIu7yNlHmfhu_xY5nRQXmkVUekArbceuJOxe5atnnG4DIFHc0BP2WNcDCR1CMZFJjI22cyH0Lu3B5c2ct4xySfiiPtsGcbygsBDAIYPdsAfMI6S9iZfDrMAmsPVWbR-oFTA/s400/DSCN9077.JPG)
Our cannelloni.
Let's go on to my Pseudo-Bechamel-Sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT7If_H2pwusonPfR8AIK4FoY5XlwnIjwVt9AYuwWmY3X2XXlCPygfcVXKTNmJ2RBZ4wYrENiGumnsZrmuU-Nn6EVkzYfBZepszvkNP66T86HRr-HlYneNGzKQMLra0uFyclN4jjB5bI/s400/DSCN9086.JPG)
Sauce for the ravioli and cannelloni.
I wanted a light sauce.
We're talking homemade pasta and fresh crabmeat.
I decided on a Quasi-Bechamel.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZsmrdqzPyFKIofhmlzcwCnhyI_9SFR23enAFPbnpNZDAKxmw4w67RLnKQq9yxp-ActRbIy2Ii5K-9YSKW7CEInRVrQT5nDuhuipLhe2WP-c0tsiBPOG-bJsmpAQn-g1mwiaEk6oY0ZQ/s400/DSCN9090.JPG)
My ingredients for the sauce:
chopped onion
chopped red pepper
chopped parsley
chopped mushrooms
milk
sliced Brie
flour
butter
white wine
nutmeg
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIF0pNmRAQouDEWMQLJXeqgZvIUNG_Zk85sWvNFCtIzd7MeX-Wnfs1buEvvGtcPCeH3cbwNPeBw6UDKBxD9zf-7TAKu6dFDr5l4gqeaPBCmnBiuweOZhgmCJJAlRs7OQH04SXFbiQSI5Q/s400/DSCN9093.JPG)
Sizzle butter and add sliced shrooms.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMpD3iQOodG3Es3DATC4GmG_kbQc-ZY9AH5m7TUrVh6E5DlWdnkoeeEfi69H-fIrcFeyKKcv6pyez1f8_hVosmcWwrM6OzKc_ve3Wpn43FRQX4DYdMdXM6M-DlXDGLmYk27sx-vWluLw/s400/DSCN9094.JPG)
Cook 'em.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglP4k4p8l_6qug93vm8DZlhEF22ZiMtBRe5Gk34NYc-KU3zRBlxkNNQMlGqgDqiWNBoOxuOP-YGWsFsBhRlMAXPdTuWul_ktZnsqO6rQ9Dn0ss3nm71gnRSY57KVFUBjVtqgoOKfSGcOE/s400/DSCN9098.JPG)
Add in red pepper and onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgUghCgMYn76JBknnpsnV4U3WHY8uvHonuyibIGC5PSP98zVsFO4gf3TktRbZLUY6oylpeNpFtS1gDYB8gECgkb4YHv5VWXDcn4iQPocZjRCFdCMFhItmmQHRk3kRz2H5aX234UJ1nws/s400/DSCN9099.JPG)
Put in some freshly ground s & p
and a bit more buttah.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bngbe8tBNlJzorvCSU_khW_XdH1TLiHw2kKSMVu3zPHgCl_cLqWrSNLy3_ZyBCPVrQHCS7YlaDC6gtoW-WfhsRRetFHlzLxxr2ztE5i9_vBN2iQAo5wdw9aO35Wl7Gli6vvDxzAazZs/s400/DSCN9101.JPG)
A tablespoon plus of flour.
Cook it for at least a minute to get the raw out.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOHxKieL0bwKViPmSo0vDfwRmUPxz0VLqEDlDfzdU3j1WVPWUw7K8o_UKx9NR5B_JPz8sFIFKJ0OLa1eHhwU4Tqp-j_GkFfz_kIaBeHEgFAbwKLy5teBDC9tmJXMKc3WnQAoU8ffEly0/s400/DSCN9103.JPG)
Slowly add milk.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf9QEVDj_OqU9j_Y6IJJYtKWWAuoeFQyjo02AM8pyRFg_QQtD0md9Up5mgD7-aru6n7Qs27tfsR1TSZzTg0dv4tDzvskZ9J1hFmLf6QLgQw97L8TIKDCLZbKIHMLruyua_94OzLpbH7w/s400/DSCN9104.JPG)
Stir over low heat and let thicken.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sJ2Soc4Qly4vrROiZwIVhD-VD4loDNZFDBDq5D3QNK3oPSrNhGsJH9jo2lnqXs0j587_R0HS4vNfDiookSAyEzeP-wpyEq8RxJQ1L3WhAqNA9k08jem8VmUFDJ2NEiq3q704wLOYMEk/s400/DSCN9105.JPG)
A little white wine or sherry always helps.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4ay0SLaElCYqsogffTj50cMglsrQ1tat1wmfkh4-2ozol0IJUPO7oTQ2m_HpdA6iIBK9-zySKL7B09uB9Lcb2BnhQjPy8WnexDgQ9oU4ubMqPrzIF1aAnzBJfAv9jEtS6Bg_nC5-ybg/s400/DSCN9108.JPG)
Add in the Brie.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0yBLqEFOjgYOE76dFGpb25Oekp6SUk_DuZ2lgkzsFIpdMBiEPkgRu-y2mrRLPYMJT6Et-YkwV0PUxxvFsA4rgGHv2K80GOpIrdkegQ8i0xF-iej8VacGAeWeTROFv0qc8iGwjAVgNcU/s400/DSCN9112.JPG)
Grate some nutmeg.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvACHPsHHHkpcefQ73hBDDaMeQkskO3f1rP_MnAFARLgE9kQnTFcH6WYGvIGZKrIJ2GzEBtqgoQuETGAZ4PmqMBep_LKpbuzJFPhhL7uMyGlXOBseKTY5RUcsFjW1KztYwPSZfhZ4WPw/s400/DSCN9114.JPG)
Boil the ravioli.
About 2-3 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFMnIUtiTUNDLLXrKqbEIXaPecYfAh-Vvi7GAg3v5VmDSlk24OSsoGxGLiFM0do0WhsIyPVGfku8zzJcDVjB0ynp5tI2mJFR1Gkl5lWdcUGrRR5t5tmWQLre_CJOvdHzuqYNAHa1xaeM/s400/DSCN9113.JPG)
Steam the broccoli.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzgFFu_hP2_m8iLQ0Nqckn1gJM9gisRPhfkZexn_jG7Te9YanOcmlug4vDtcrWqJQaUNhZBEt-Vtih1EyTtHoLrazmYkOvhG5XZPGCWQ-om9X53DHiseJ8W6JmeDJ2xQrydtWSHwWI8U/s400/DSCN9116.JPG)
Plate it.
Rav and cann.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxD09U8pW0Ab43nzjXu06gRjlx2ipu-oOoCX_ZD7GE4utZbfMua_obKJHw7s1VjFThPjH4tkK4wX5MKnA5nfIhBF5835YTofdCsnMeSSvbS0D9g0JYJFPjetK6kiZXEK6CuTknJWGedvs/s400/DSCN9119.JPG)
Take the plate OUTSIDE to shoot it.
The light is NOT RIGHT.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZE72ztd5rpuZB8YeMLgRNlfAd06xdvlnontdWJ0seVmS-78A2QOWAltjGPlL3uQxWqKvXHFyD25HF_ewZ2TrydtfBneIBkWGOHjXK_lPAwwJEadfHebt4V5oDTdZYEVNy7kopKR34ZMw/s400/DSCN9120.JPG)
I am tired.
I give up.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPxd0G_b_PfWHlixYLn86FrXH7l2eZ0nHUWMIJJdASP5BWCVBnfC1Dy1nU0Ok2saPw831SK4E_9uhXp_rYe7Np3UjsZ9UOoLMIJ27XPbDo7C3t6UrO5-FxNnHq78QlAYMQef5FkFjF20/s400/DSCN9124.JPG)
The ravioli was very good.
The cannelloni would have been better served
with a sausage/veal/pork mixture stuffed in
with a tomato sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vo8i8Tw9GZLUhkbFVb34VBHtjN-q31hNVYYF-FmXb9JFzF6lN9mE7fQtm98OJ5ckSMLqTrHo4VY6uX_RdI0qRJlJYbKo1prTIiXCSHoq-wY0Od0nMofYlt7KLsIEQ1rfT2exRk7i3j4/s400/DSCN9125.JPG)
The ravioli was damn good.
We're leaving tomorrow morning.
Wish us well.
I'm exhausted.
4 comments:
Oh my Rosie. Whole wheat pasta with the filling of the Gods. Score!
I have your sanction.
I bow to you.
Mmmm that looks tasty. You make it look so easy to make.
Aw crap, that's perfect. Nuff said.
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