My Reflection

For this lab, we made a handmade ravioli and spinach ricotta filling. The first day we made our dough and filling. The second day we made a brown butter sauce which was made with oil, butter, chili flakes, and garlic. I really enjoyed doing this lab because I have never made a stuffed pasta before. I think that the most challenging part was putting the filling on the dough and folding it to shut it because if I put too much filling then it would squeeze out and if I put too little, then there would be air pockets that could have effected the pasta when it was cooking. My partner and I worked well together because we used our time efficiently and we communicated which helped the pasta turn out well because it was al dente. In this lab, I practiced the flour mixture method and the handmade pasta method. The only thing I would change is chopping the spinach that was in the filling into smaller pieces because they were too big. I would eat this again but try a different sauce.