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  • Homemade ravioli the other night, featuring:

    • Traditional spinach and ricotta filling with a simple tomato and shallot sauce

    • Leek and goat cheese filling with butter, sage and almond flakes sauce (picture missing!)

    Nice contrast of flavors between the delicate first one and the more constructed flavor of the second one.

  • I'm thinking about getting the ravioli attachment for my pasta mill, there's too much waste with a hand stamp. Looks like you use a rolling cutter though, is that right?

  • There is no waste if you re-roll the excess. But I prefer the rolling cutter than the stamp (at least for regular square ones) it gives them the unevenness in shape of handmade stuff

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