|Fresh herbs ready to be "embedded"|
Undaunted, I rolled plain pasta for the ravioli. I placed one sheet in the new ravioli tray, loaded in the crab filling, topped it all with another sheet and rolled the pin over the top. It should have been a "Voilà" moment. Instead, it was a sticky, gluey mess impossible to remove from the tray. I'll need to try that one again sometime - I have a few ideas on how to improve this process.
|Pretty "ugly" ravioli- but oh so good.|
|Rollatine ready for the oven|
So that's the pasta adventure for today.
Crab and Ricotta Filling for ravioli or rollatine
1/2 lb crab meat
1/2 lb ricotta cheese
1/4 cut, finely chopped fresh herbs (parsley, chives)
1/4 cut mozzarella cheese (or a mixture of your favourite cheese)
salt and pepper to taste
Mix all the ingredients together. I used this filling for ravioli and for the rollatine.
|Rollatine with a spinach salad|