Oh, I had such high hopes for this dinner. We moved the date to a Saturday because this was going to be a very involved process. The recipe, which I found on Half Baked Harvest, said that it was going to take about two hours total, one and a half of which was prep time. I’m very glad we didn’t try to go for it on a weeknight. This two hours total must be for those who have this cooking thing down. For me, the prep itself took about two and a half hours. But that’s okay; I can handle time delays.
I was very excited to make homemade ravioli for the first time. And lobster ravioli nonetheless. Yum! I was a little bit nervous about the homemade pasta piece, which not surprisingly is a big piece of making homemade ravioli. Pie crust has foiled me more than one time. Many, many times actually. In fact, I think you could call it my arch nemesis. Would pasta be the same? I’m not ready to throw it into the nemesis category. For now, I shall leave it in the I Learned a Lot of Lessons category.
- Always use a KitchenAide mixer. Yes, mounding up flour on the counter and cracking eggs in the middle is really pretty and seems very rustic and fun. In actuality, the eggs run EVERYWHERE, and your toddler is sticking her hands in it, mixing the egg goo with egg shell and eating it. What are you to do then? Your hands are just as full of egg goo and to stop her would be to smother her in more salmonella. Mom dilemmas do not fair well in this method. One heap of would-be pasta in the trash, one wipe down of mom and toddler, and the next batch of pasta with the very last of the flour in a mixing bowl. A KitchenAide mixer would have solved all of this.
- Pasta makers have more than one setting. At first, I was trying to crank this ball of what we’re calling pasta through the 7 setting. I just thought this was the thickness. Wrong. The result: insanely thick biscuit-like raviolis. Luckily, I discovered the 5 setting before I finished making all of them.
- Pasta makers are hard to crank. You should not go to an intense workout class in the morning and think that you will be able to effectively crank that machine come night.
- Grease the ravioli mold. Oh so many raviolis met their demise trying to be wrangled out of that contraption. Why, why don’t the instructions tell you to grease it?
- Make EVERYTHING else you’ll need beforehand. I thought I could start the cream sauce in the middle of making the ravioli. Wrong. The raviolis just sit on the counter getting hard.
It was a sad day for raviolis everywhere. But, Lesley said she enjoyed them and got more than one serving, probably to try to alleviate my stress and sorrow. The bourbon helped, both with my misery and with coating her taste buds. I must say the filling for these raviolis is nothing short of amazing. I have some left over and cannot wait to put it on store-bought crackers (thanks for the suggestion, Lesley!).
In the meantime, we had a lovely evening. Story and Riley made paper bag puppets and planned out their first puppet show. Maddie colored on my couch with marker and ensured there was enough glue stick on the sliding glass door to hold up dry wall if it needed to. We never did make it to the puppet show. It was interrupted by a WWE show put on by all three of the girls on my bed. A perfect evening.
- 3 lobster tails
- About 9 uncooked shrimp (peeled and deveined)
- 1/2 cup butter
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1 tsp lemon juice
- 1 tsp red pepper flakes
- 1 cup ricotta cheese
- Salt and pepper to taste
- 1 lb pasta dough
- Remove the lobster from its shell and steam with the shrimp for 7 minutes. I didn't have a steamer, so I used my colander over a pot of boiling water with a lid on it. A bit strange looking, but it worked
- Chop the lobster and shrimp. I used my vegetable chopper for this, and it worked amazingly well.
- Brown the butter. To do this, melt the butter in a skillet. When it begins to boil, continuously stir the butter. In about 2 minutes, the butter will begin to brown. This caused me anxiety. Don't worry, you aren't burning it. After browned, remove the butter from the heat and transfer it into a small bowl.
- Add garlic.
- Stir in parsley, lemon juice, red pepper, and salt and pepper.
- Grease the mold.
- Spread the sheet of pasta over the ravioli mold.
- Use the ravioli indent maker to make the indents.
- Fill with the filling and place another sheet of pasta on top.
- Press down on the edges to form the raviolis. Be careful taking them off of the mold.
Homemade ravioli might be hard but it is so #worthit! Click To Tweet
2 1/2 cups of flour
- If you’re smart, you will use a mixer to combine ingredients.
- If you unfortunately don’t have a mixer, mound the flour on a clean counter. Create a pocket for the eggs.
- Add 1 egg at a time, using a fork to mix it in.
- After all eggs are added in, knead the dough until smooth.
- Crank it through the pasta maker at level 5.
Tomato Cream Sauce
2 tbsp olive oil
2 tbsp butter
1 onion, diced
4 cloves garlic, minced
1 15-oz can of tomato sauce
1 15-oz can of diced tomatoes
1 cup heavy cream
1/4 cup parsley, chopped
1/4 cup Parmesan cheese
- In a medium sauce pan, saute the onion in olive oil and butter until tender. Add in the garlic.
- Add in tomato sauce and diced tomatoes and allow to simmer for 20 minutes.
- Remove from heat. Add in heavy cream, parsley, and Parmesan cheese.
and most important …
Blueberry-Mint Champagne Bourbon Cocktail
- Muddle your desired amount of blueberries and mint. Place in bottom of the glass.
- Add ice and pour over the ice 1 oz of bourbon.
- Fill the glass with champagne.