Homemade Ravioli

Yesterday’s spinach pasta made cannelloni and cheese ravioli. We had the ravioli, tonight!

My stomach is smiling!

The filling was ricotta cheese, shredded quattro formaggio, parmesan, and an egg to bind. The sauce was hot Italian sausage, mixed olives from the grocery store olive bar, mushrooms, onions, red wine, a bit of Victor’s pasta sauce, and the leftover filling from last night’s cannelloni. It was a sauce that will never be replicated, but waste not, want not.

I vacillate between making things the same and never in a million years being able to replicate something. There are definitely times when I really do wish I could make something, again – and on the other hand, there are just too many good things out there to try, so why worry about it?!?

The ravioli were light and delicate with a ton of flavor. The sauce was heavier than what I would normally use with a ravioli, but it worked. It had lots of different flavors and textures – and it complimented the light ravioli really well.

All-in-all, a very successful dinner!