Ravioli

Last night was a first for me - I made ravioli from scratch.  My friend Jen, a former teaching partner of mine, came over and, as she put it, we "got back to our roots."  Now, you all know that I've spent the last week making Italian cookies and such, but Jen rarely cooks Italian food, or anything really ;)

I was surprised at the realization that I'd never made ravioli before.  Spaghetti, fettucini, lasagne (although I usually just buy the noodles for that), but never ravioli.  I suppose it's because I don't have a ravioli "press" like my mom has.  

So free form they were.  We made the mongoid-huge restaurant kind of ravioli.  We used my favorite cookie disher to measure the filling - each ravioli was nearly 3 inches square!  I remember the first time ordering ravioli at a restaurant and getting 3 ginormous ravioli instead of a full plate of 20 or so 1 inch ravioli.  I was sure I would not be satisfied after that meal, but I was.  Last night I only ate 3 of my homemade ones and was full.

No, there are no pictures - still don't have a camera, but here's the recipe if anyone's interested... 

Dough

4 eggs

4 cups flour

Filling 

2lb Ricotta Cheese

3 eggs

1 C. mozzarella, shredded

salt

pepper

dried basil

dried oregano

spinach - cooked and chopped finely (didn't measure this - just filled a pot and cooked it)