Our Home Made Supper.
I decided to try my hand at making home made ravioli tonight.
I made the pasta from a very high protein and high gluten flour that I have way to much of, it is made basically of 440g flour, 4 med eggs, ¼tsp salt, and a bit of water.
The filling is made from some home made cheese that I made (sorta a cross between feta & ricotta and packed in brine solution), with mushrooms, cottage cheese, and sweet basil buds (plucked to keep my basil alive and healthy), and sundried tomatos (oil marinaded).
The sauce on top is one that I home canned on September 9th 2004, it is made from my own home grown vine ripened roma & celebrity tomatos, sweet basil, and garlic all cooked down till sweet and thick and oh so fragrant.
I even made the bowls that I served it in, one is a hot mustard glaze over stoneware clay, the other is raku clay with floating blue glaze.
I love being so cross-disciplined as to pull this off.
The photography is courtesy of my wife
