On our last date night Hannah and I went to an Italian restaurant in Temecula called Francescas (highly recommended) and we split a lobster ravioli dish that was about $18 dollars. I was driving to work a couple days after and thought about how expensive raviolis are at restaurants and about how I have never made raviolis before so I decided to go for it. My first effort was at uncle George and aunt Cindy's house but I didn't like the way the pasta tasted it was chewy and tasteless. I found a pasta dough recipe that was adapted from Thomas Keller's French Laundry Cookbook which turned out perfect. Here is a look at my second attempt at raviolis in my own kitchen.
Ingredients you will need: 6 large whole eggs plus 1 large egg yolk, 1 + 3/4 cups of all purpose flour, 1+ 1/2 teaspoon of olive oil, 1 table spoon of milk
work the eggs, oil and milk into the flour. I had to add more flour to the recipe until I was able to form it into a ball. The recipe also said to knead the snot out of this dough so I kneaded for like 30 minutes. I need to go back to the gym as you can see in these photos.
You can pretty much stuff raviolis with anything. I went with real crab meat, leeks, sage, garlic, mushrooms and ricotta cheese mixture
The finished product, Hannah really liked it and I was stoked that the pasta dough was tender and flavorful.
The sauce was made with fresh carrot juice, sun dried tomatoes, leeks, garlic, and butter. The fried Sage leaves were a great addition to the raviolis. Hannah made a caprese salad and I cooked some asparagus to go along with them. The entire meal cost about $20 dollars and we could have fed around 8 people however I spent a total of 4 hours in the kitchen. We would like to host a pasta night soon so let us know if your interested.





Jacob and my mom. 
















