I have been dying to try homemade ravioli. Fresh pasta is the way to go. Pasta dough is easy to make, quick to cook, and delicious to eat. I started making fresh pasta after I purchased my Atlas Pasta Machine. The machine is amazing! Easy to use and easy to clean. Definitely worth the investment. Plus, you can purchase additional attachments for different pastas. Since buying my pasta machine, I haven’t bought pasta from the store. Tonight, I made simple cheese ravioli. My ravioli was filled with ricotta, grated parmesan, egg, Italian seasoning, salt, and pepper. What I would have done differently? Next time, I will use freshly grated parmesan reggiano. There is just something special about freshly grated cheese. It tastes better! I am also going to look into purchasing a pasta cutter. A pasta cutter is an easy, affordable way to fancy up your pasta dish by allowing you to make more uniform cut.
My marinara sauce was made this summer when we had an abundance of fresh tomatoes. I dedicated one evening to making a large pot of fresh marinara. I doubled my recipe so that I could freeze separate containers with a serving amount. I have made fresh marinara the past two summers. Tastes great. I will admit last year’s batch was better. Here is the problem. I don’t remember what I did because I didn’t write it down. Always write it down! So I know what was a success and what was a fail! This summer the marinara was not as thick as I wanted despite letting it simmer for hours. Anyone have any tips or tricks that they use to thicken homemade marinara? I am open to suggestions. Shoot me a quick comment.
Overall, a great dish. My family enjoyed it. I spiced up the marinara with a grilled Italian sausage and poured it over the ravioli. Enjoyed the dish with a glass of red table wine. I would suggest serving it with a little toasted Italian bread just to round off the dish.
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