I’ve been very, very bad. I haven’t been cooking much lately. And when I do, I don’t think it’s been good enough to share. What is wrong with me? I’ve seen brownie, cookie, pound cake and brioche recipes I’m dying to try — just haven’t. In the mean time, my sister in true older-twin-sister-fashion has been making whole wheat pasta … from scratch. Let’s call her The Good Twin, shall we?
Thank goodness she shared her pictures and her recipe. Here goes:
Oh. And I hope you’re enjoying your spring. I have been outside planting flowers, mowing the yard, mulching and building a new deck with my bare hands. If you know me at all you know I’m lying. I’ll stop right here. It was a nice attempt for me to compete with The Good Twin, eh?
2 cups whole wheat flour
water as needed (about 7 tablespoons)
Mix ingredents together. Add water as needed in order for dough to come together into a ball. Flour the working surface and roll the dough to 1/8 inch thickness. Use a pizza roller to cut dough into 3” strips. Fill pasta with ravioli filling of your choice. Wet your finger tips with warm water and run along the outside of the ravioli before folding the sides together to seal them. Use a fork to crimp the ravioli edges. Use a pizza cuter to cut off excess dough from ravioli. Boil ravioli’s for about 5 minutes, until they float or until al dente.
I think The Good Twin used spinach and ricotta cheese as her filling. You will just have to ‘eye ball’ your filling – don’t over stuff it! You don’t want ricotta cheese floating in your pot full of yummy raviolis! I’ve made a ravioli before with cream cheese, garlic and ground Italian Sausage or beef. The cream cheese certainly gives the ravioli a different flavor which I loved. But if you want traditional, grab a tub of ricotta. MMMmm. Spread the rest on toast in the morning with a sliced apple and cinnamon. Yumo!