Homemade ravioli from scratch? What could go wrong! Ok so for my 17th meal of 30 I decided to make ravioli and it was one more of the more frustrating meals I've made (mostly in a good way!).
So I set out to make a roasted garlic, spaghetti squash and ricotta stuffed ravioli with a pesto cream sauce, and for the most part I nailed it. Flavor-wise this might be one of the best things I've made. I could eat a bowl of just that filling, it was that good; peppery, garlicy, cheesy and squash-y (I have no idea how to describe the taste of squash). The pesto sauce was great, not over-powering. However, the hand-made pasta was just too thick, thus where the slightly frustrating part of this meal was, because it was almost perfect! C’est la vie.
The pasta was handmade with egg and flour (see photo in gallery below) and was hand rolled, which is where I think I went wrong. Next time I make this I am definitely going to invest in a pasta roller because its quite difficult to get the pasta dough thin enough. I actually tried again later that night and they turned out thinner than the ones pictured but still not quite thin enough. The second batch was also more for practice so I didn’t take pictures (it was also fairly late and I didn’t want to make more sauce 😅).
While they didn’t turn out perfect, they tasted amazing and are going to be something I try and fine-tune down the line. Maybe there's an update in the future, we’ll see!
As always, thank you for reading and following along on this journey. See more photos and the updated map below.
See you at meal 18!
Cheers,
Brandon
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