Family dinner yesterday was extremely delicious. So delicious, in fact, that I forgot to take photos. Well, not really. The food was good, but I am just forgetful. I will share with you the three pictures that we did take.
I decided to make ravioli stuffed with grilled veggies yesterday. I had a ton of vegetables, though, and couldn't decide which to use. Soo, I ended up making four different kinds of ravioli. Yep. Haha. The four I decided on were asparagus, mushroom, summer squash, and sweet potato (which was Thom's delicious idea!) The first three were mixed with tofu ricotta and the sweet potato ravioli had dried cranberries. For the asparagus, I cut the tips off and left them whole for texture and mashed the rest of the stalks with the tofu ricotta.
After I had all of my fillings prepared, I recruited the ranks to help me assemble the ravioli. My dad and I had made the dough a little earlier. We just used about 4 cups of flour, 1-2 cups of water, and a little salt and olive oil. That's our regular recipe, and it's always great. Here we are assembling the ravioli after we cranked it through the pasta press and cut it. Thanks for helping, Dad and Thom! (And thanks, Mom, for taking the picture <3)
After we made the ravioli we let it dry for a while, flipping it every few minutes to make sure both sides dry. In the meantime, we ate an appetizers. I served this with little tiny toasts to spread it on. SO f'n good.
And here is the leftover ravioli. Yes, I forgot to take any more photos until we were packing up the leftovers. Sigh. But here is about 1/4 of the ravioli that I made. There was a ton, and there is still a lot left over. The sauce is a basil and kale pesto that I made--it also has lemon juice, nutritional yeast, s+p, and pine nuts. Healthy and delicious.
Overall, this was a wonderful meal. Both my mom and I really liked the mushroom ravioli the most. The mushrooms picked up a really nice, smoky flavor on the grill. My dad pounded the table over the sweet potato/cranberry ravioli, and Thom made good remarks of the asparagus. I think the summer squash was just too bland of a taste to make a very remarkable ravioli. It just tasted like the tofu. Regardless, this dinner was a success.
Wednesday, May 22nd
10 hours ago