How to make ravioli from common summer vegetable garden ingredients
February 16, 2016
Making pasta from scratch is therapeutic. It creates an almost hypnotic rhythm that I find relaxing. The anticipation of the soft silky home made pasta filled with a glorious center is anticipated during the entire process. Ravioli is much quicker than making regular pasta if you follow these traditional steps that I learned at cooking school in Italy a few years ago. Collecting a never ending stream of tomatoes, zucchini and basil has had me craving real pasta.
If you are yet to try making your own pasta I encourage you to give it a go. This recipe is not difficult. Don’t be intimidated by the lengthy instructions. I have attempted to make the steps as clear as possible in the instructions. This recipe is so simple that Mr Fresh can make it. This is something to take note of because I can count on one hand the number of times he has cooked for me in the last ten years! He did a beautiful job of this pasta at cooking school.
The pasta recipe is based on a recipe I have posted previously that we learned in Italy. Be sure to take a look at it here as it includes tips and images of the process to help you get it perfect, as we were taught at cooking school.
The sauce base is inspired by the glorious summer produce we are currently harvesting from our vegetable garden. You can use your imagination to fill your ravioli with any ingredients you wish. You will see from the previous recipe that I use pumpkin.
This is my summer recipe for handmade zucchini and carrot filled ravioli served with a garlic tomato baked sauce.
Ensure that you do not over-fill the ravioli. When they are cut they should not be leaking any filling, they should have sealed edges.
Have you tried making your own pasta? You will find all of my pasta recipes via the Recipe Page.
What are you making with your summer garden harvests?
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