limonene

Ravioli disaster

I didn't cook enough during Thanksgiving.
Oh, there was plenty of food and all. I just didn't get that satisfaction of work = immediate gratification that I was hoping for. Ya see, one of the reasons I like cooking so much is that unlike my work, which I spend months and years to get any decent results, at home I can throw this and that together, whip up something really spectacular and enjoy it then and there.

So I had ravioli from scratch in my sights.
Subbed cake flour for pastry flour, thinkin' close enough.
Used a food processor instead of the way ol' italian grandma ma used to make 'em.
I think grandma ma had something goin' there.
Mine didn't look so much like dough as this granular floury mass. Adding butter is always a good solution and gave nice results. Pressed yonder dough into mold, add butternut squash/fresh ricotta mix, and voila, picturesque little ravioli.

I was so happy. Till they fell apart in the cooking. Hell, I even gave an extra crimping on the edges with the tines of a fork.
I think next time, I'll use semolina flour, and mix it w/the grandma ma method. And the secret to getting your ravioli to seal?
Brush'em w/egg whites; shoulda known.

Shoulda known.