The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
I have to admit, I wasn't so thrilled when I saw this months challenge. But after thinking about it for awhile, I realized I could also make ravioli with half the recipe. I'm having a 7 course dinner party next month, and this would make a perfect course. A little attitude adjustment, and I was pretty excited to give this long, and I do mean long, recipe a try.
The recipe consisted of three elements.A Ragu sauce,
Spinach Pasta,
White sauce.
Lets start with the ragu!
I thought it was delicious!!!
The recipe actually called for beef, pork, and veal. I opted to just go for the beef. I bought some skirt steak and ground it in the food processor. So much better then hamburger!!!
The recipe actually called for beef, pork, and veal. I opted to just go for the beef. I bought some skirt steak and ground it in the food processor. So much better then hamburger!!!
It's got onions, celery, carrots in there with tomatoes, wine, and seasonings. Simmered for hours, it wasn't hard to make, just hours of simmering time. I'll make it again. Perfect for one of those stay at home rainy kind of days!!!
The second element was the pasta. It was fun to mix this together. Just three ingredients.
But if I ever do this again, I'll invest in a pasta roller.In fact, I think I'll start pricing me one! ;)
It seems I had pasta every where but it was so fun to look at. MY PASTA!!!It was so exciting to see my results.
And I cut out little circles and filled them some ragu.
Sealed and crimped with my umpteen year old Pampered Chef thingamajig that I have never used. Glad I'm a pack rat! Look how beautiful! Let's just pause for a moment and...and admire them!
The third element of this challenge was the Bechamel sauce AKA white sauce. Simple white sauce with a dash of fresh nutmeg. That is what I'm going to use as the sauce for these beautiful raviolis. They're in the freezer just waiting for the party. They will get a quick dip in the hot tub, then be dressed in white for their presentation. I can't wait!If you would like this recipe, you can click here
It looks so good! You did a great job!!!! I really like the ravioli. I have the same little thing a ma jig, that I have never used either. Maybe one day I will try the pasta.
ReplyDeleteNow, you are going to have to fill me in on the 7 course dinner party!!
Your lasagna looks yummy! Thanks for all of the wonderful photos. And, I love that you made ravioli. Beautiful!
ReplyDeleteYour pasta looks so delicious! I have a pasta roller that I havent used in ages, I need to get it back out and get to rolling :)
ReplyDeleteMegan I am so so so so so so impressed!! You did a marvelous job! I can only imagine how wonderful it tasted and smelled. :) Congratulations!
ReplyDeleteWhat a fantastic job!! It looks perfect.
ReplyDeleteIt looks so yummy!! And that ragu is awesome! Good idea to make ravioli with the leftovers.
ReplyDeleteYum, looks awesome! I agree, I would have to get a pasta maker if I was going to make this again, too!
ReplyDeleteSeven courses?! You are determined!
ReplyDeleteGreat job on the lasagna!
It was a long recipe, wasn't it? Took up all of my last Sunday. Smart person to think of those rounds. Looks like your lasagne turned out fabulously!
ReplyDeleteYeah you got it done. Great practice for the dinner party! Perfection.
ReplyDeleteYour raviolis look amazing! I think I need to get one of those pampered chef thingamajigs!
ReplyDeleteI never thought about skirt steak. What a brilliant idea!
ReplyDeleteI can NOT wait to make this pasta :)
ReplyDeleteYour lasagna turned out amazing. Great job on this month's challenge.
ReplyDeleteYou did so good! Pasta can be challenging and I love the green!
ReplyDeleteHi Megan,
ReplyDeleteI came across your blog and noticed that you enjoy cooking and experimenting with new recipes. I'm not sure if you ever cook or bake with yogurt, but Stonyfield Farm makes Oikos Organic Greek yogurt that is great for cooking with. It's triple strained making it extra thick and more versatile than regular yogurt. It's also the only ORGANIC Greek yogurt on the market today.
I'd love to send you some free coupons to give Oikos a try. If you're interested, just shoot me an email at KDrociak@stonyfield.com and let me know where to send them along with the name of your blog.
Take care!
Kristina
what a great job! I have a pasta maker on my wish list also. I would have loved to tried your ravioli!
ReplyDeleteNice job. Homemade pasta is the best!
ReplyDelete