Today in foods class we used are pasta making skills again and made ravioli. The day before cooking the ravioli we made the pasta dough the same way we have in the pasta and we also made the ravioli filling out of spinach, feta cheese, pesto and a variety of nuts. The next day we started by washing our hands and then needing our pasta dough. We then smoothed it out with the pasta maker before laying out the thin pasta dough on the table. We proceeded to brush egg overtop of each square and then added a scoop of the filling before closing up the squares. Next we cooked the raviolis for about 4 minutes in rapid boiling water and then they were finished. We ran into some challenges today when we were stretching out our pasta dough with the pasta maker, because our dough was really thick and still a bit cold. These raviolis were amazing though! They were very rich and savoury in taste, I would give them a 6/10 for nutrition because they are a lot healthier then raviolis you would buy at a restaurant. I would definitely make these again because it was a lot easier then I expected and they tasted amazing.