I’m a lucky woman. I have a husband who loves to cook. In fact, he spends his free time scouring sites, books and blogs for new recipes.
Most recently he took a stab at a recipe from his great grandmother’s cookbook.
His Italian great grandmother’s cookbook.
Please excuse me while I wipe the drool from my chin.
The mission, that he chose to accept: Homemade Ravioli.
We are talking the pasta, the filling, everything!
Now, it’s easier to attempt big tasks like making pasta dough and rolling out ravioli when Bubba isn’t underfoot. He went down for a nap and to the kitchen we ran.
Little Bear was happily playing which gave us some time to start rolling out the dough. I have to say, I really enjoyed spending time with the two of us in the kitchen trying to make something new and fun.
But, as most things, this too did pass. Little Bear decided that playtime by herself was clearly not as fun as helping in the kitchen with Mommy and Daddy. I wasn’t about to leave Hubs to have all the fun, so we strapped Little Bear into the baby-wearing-
trap-of-death-apparatus and it was back to pasta making.
If you’ve never rolled out your own pasta I will tell you that it takes a lot of flour.
So we roll, flour, roll, flour, roll and start again.
Eventually, we got into a rhythm. Little Bear was happy, the dough was being rolled, ravioli was being formed, perfetto!
Then, I looked down to find that I could see the future.
What I mean is that it looked as though Little Bear had aged 50 years while we cooked. But alas, it was just a dusting of flour on her hair. My little brunette had become a salt & pepper headed wonder in 20 mins! Nona, Papa, and Grandad came over to help and the Ravioli were formed in no time.
I can say with the utmost certainty that I have never had better tasting Ravioli. I’m just trying to figure out when I can ask for it again without seeming desperate.
Have you made a family recipe recently? We’re always looking for new things to try. I’d love for you to share your favorite with us!
Want the recipe? I’ll let you know when it’s posted over at www.KernsCooking.com.