Two of my women guests were put to work on the antipasti while I got the bread in the oven. Doesn't it look good? Unfortunately it was the second course that started the downhill slide. What was so slippery? Homemade ravioli. I have a pasta press and have made noodles but ravioli has always been a favorite of mine so here was my chance.
Yikes, not as easy as it looks on TV. A few exploded but I did manage three for each serving. Oh, and it's back to school for me to learn how to make a browned butter sauce. It was more of a burnt butter sauce by the time it was served. Sage leaves were tossed in and they were actually quite good, the crunch was relief to the slippery little pillows. Pix? No way. By this time I couldn't bear to get the camera.
Michael Chiarello lied when he said make the dough as thin as you can. They looked more like dimsum than ravioli and an Italian at the table said his mother would use a fork to crimp the sides closed. Good suggestion because I will try this again. Our mother didn't raise quitters--no matter how many friends I have to go through--I will get this right.
Next post: pink gravy?