PASTA PASTA PASTA PASTA

Well - a couple of times a year - on a lazy day like today - we make pasta. The deal was - YEARS AGO - that David would be involved in this. So he is. Here are Ingrid and David rolling out the dough after it has been made, kneeded and rested a bit.
Then after it is rolled into sheets - it has to dry for about an hour. This is no meal for the impatient!

Meanwhile - Gretchen to the rescue - I make the filling. Tonight it will be tri-cheese with vegetables. The cheeses are true Italian Gargonzola (a MUST), Belgiorno Parmesan (Loredana will have my &$$ for not using Riggiano), and good ole american ricotta! Then I added sizzled carrots and shallot, and diced roasted red pepper. We've come up with this over the years after having Vege Ravioli at a favorite Italian restaurant (now defunct of course) while we were dating.

Finally the moment of truth is here. The sheets are placed in an archaic "mold", pressed for pocket to fill, filled, wet a tad to promote sticking, and the 2nd layer of pasta put on top.

A quick roll of the pin, and voila - Mortono Ravioli!

This batch yielded approximately 56 pockets (not all are shown here!) from 5 of our home-grown chicken eggs and about 2-1/2 cups of flour!

Let me have it Lore - what can we improve?