Thursday, March 11, 2010

Ravioli lessons with Chris and Meg: a photo essay


The finished product.
waiting to be cut...
closing...
Closing...
Flip!
The key is no more than a teaspoon of filling

The pasta machine... fold and then roll... repeat...

Slow carmelizing onions...

Feta...

Butternut Squash...

The raw ingrediants: Our beginning dough...