|Emily’s Rating||Chris’s Rating|
|7.5 / 10||7.5 / 10|
Big Red got me a ravioli mold for Christmas, so naturally I had to buy the KitchenAid pasta attachments. I had a lot of free time today, so I decided to give this a shot – and it did take a lot of free time. But it was pretty fun.
Overall, this was pretty delicious, but it was also a ton of effort. Making the pasta dough and the initial sheets is pretty easy, though, so I will give that a shot for spaghetti and linguini soon.
|Dish||Wild Mushroom Ravioli|
|Recipe Source||Cooks’ Illustrated: I, II, III, IV|
|Difficulty||9 / 10|
|Time to Complete||~5 Hours|
|Sides Served||Spinach Salad|
|Leftovers?||Yes – serves 4-6|
|Lessons Learned||I can make ravioli. It also takes forever and is probably not THAT much better than the pre-packaged stuff. I think I’d rather try making some of the other, easier pastas before trying ravioli again. But when making ravioli, remember to wet the edges before putting on the top layer of dough – helps it stick together better|
|Any Recipe Deviations?||Nope|
|Make Again?||Yea, but would probably try some other fillings|
|Changes Next Time?||When the dough is sitting out, cover it with plastic wrap so it doesn’t dry out before it is all made|