I’m taking Burritos to a whole new sophisticated level.
Oh and we’re not stopping there. This ravioli is then tossed in warm salsa and served with soured cream.
And whoa! it’s so good!!
I don’t often make homemade pasta, but it’s actually pretty fool-proof (always a good thing in my case). I usually find it therapeutic – kneading the dough and rolling it through the pasta machine.
I made it with the kids this time though, so slightly less therapeutic and quite a lot messier. If you have the patience and you’re prepared to get covered in flour, then it’s definitely a fun activity to do with the kids.
They got to choose what went in and what stayed out of their ravioli – so we had no issues getting them to eat every bite at the dinner table later.
You’ll start making your dough by piling up some pasta flour on your work surface, making a well in the flour and adding eggs and a little olive oil:
Slowly work the flour into the eggs (being careful not to break the flour dam straight away and ending up with a flood of eggs that you’re frantically trying to stop using your hands and forearms. Yes I did that once.).
Work it into a dough and knead for 5-10 minutes. Then wrap in clingfilm and refrigerate for 30 mins (or up to 24 hours):…