We’ve been experimenting with ravioli.
It started with one of those little rollers you use to cut pasta. We found it at a garage sale, and it looked home-made – a charming wooden handle with a hand-cut disk of wood for a blade. It cost all of fifty cents. Fifty cents! A small price to pay for home-made ravioli.
Once we had the roller, though, we needed the pasta attachment to our KitchenAid stand mixer, and that set us back $150.
My very first attempt at ravioli was last winter, in the middle of oyster season. I wondered what would happen if you put a raw oyster (along with some other things) in a ravioli, so I gave it a shot. What happens, it turns out, is that you end up with a cooked oyster in a ravioli, and it’s delicious. I’ve tried a few kinds of ravioli since, and they’ve all been relatively successful.
This past weekend, it was Kevin’s turn. For our Every Other Friday dinner (on Sunday, but we’re flexible) he tried a recipe for lemon and goat cheese ravioli from Yotam Ottolenghi, who writes for the (UK) Guardian. It took a while for him to get the hang of putting the dough through the pasta maker to make thin, even sheets, but in short order he was making beautiful, regular little raviolis.
At the end, though, there were some raggedy pieces of dough and he was using the pasta roller to make free-form cutouts. One of them came out like a heart.
“Look, honey,” he said to me, holding out the ravioli.
“Aw, isn’t that nice.” My husband made me a ravioli heart because he loves me.
Then, of course, he had to confess that it was unintended, that he just happened to have a heart-shaped scrap left over.
“That sort of drains it of its meaning,” I said. “It was better before I found out it was an accident.”
“Well,” my husband said philosophically, “At least you didn’t find out it means I really love pasta.”