My second time making ravioli, and my sous chef implanted the idea of doing some patterns. Looking to improve in the future and make some crazy shit!
Stuffed them with a homemade roasted garlic & thyme ricotta. For the orange pasta I just used tomato sauce & puree. If anyone knows how to get a deeper red please let me know because no one in my kitchen can figure it out.. I’ve been thinking about mixing a beet powder but haven’t tested it.
don’t comment about them being uneven cuts, I got lazy and don’t have my shaping utensils .-.
by Aggravating-Ad5734