Armed with my shiny new roller, I decided to give it a try. Heaven forbid I just try something easy on foodnetwork, so I hauled out my French Laundry cookbook and decided to give Thomas Keller a run for his money. I settled on a sweet potato ravioli and figured I would concoct my own white wine mushroom sauce. The filling was fairly easy (roasted some sweet potatoes, added a bunch of butter, some buttermilk, nutmeg, salt, pepper and of course some bacon). I finished that first and set it aside to cool while I gave pasta dough a shot.
I read the directions in Kellers book, but in the end decided I need a more visual demonstration of his technique for kneading the dough as he said you don't knead it like you would a bread dough so I headed to YouTube. Found a few great videos and armed with my new knowledge, gave it a shot. It was crazy easy!
About 10 minutes of kneading and then I let it rest for about 30 minutes before I rolled it through my shiny new pasta roller into sheets for ravioli. I threw the filling on, folded it over and sealed them closed with some egg wash.
Overall a lot more simple than I thought. That said, my ravioli technique needs a ton of improvement. The mushroom sauce turned out fantastic, but I should have used white button mushrooms instead of baby portabellas....once the portabellas were cooked and I had blended the sauce with an immersion blender, the sauce took on a bit of a grey color, which I wasn't a huge fan of. Lesson learned.
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