Spinach & Ricotta Agnolotti/Ravioli

This was our second lab with home made pasta. We got to make another batch of dough to make these. The dough process was a lot quicker this time around because we knew what we are doing. This lab was a three day process, the first day was making the dough, the second day was kneading the dough and making it into the proper shapes with the filling inside, and finally, the third day we cooked our pasta and made a brown butter sauce to go with it. The only thing I would of changed was making my agnolotti/ravioli more equal in size to each other. Otherwise, there wasn’t any major set backs or challenges, my group members and I worked together well.

I gave myself a 5 on this lab because everything went well and the pasta met the products standards of taste, presentation and tenderness. Even though this lab took three days to make I would still make it again. Its very tasty and reminds me a lot like home because I eat things like this all the time.

Leave a Reply

Your email address will not be published. Required fields are marked *