I had the idea to fill this National Geographic questionnaire out from fellow TAPIF blogger Hardly Snarky, who wrote about her city of Aix-en Provence. I have been working on mine for the past few weeks, and am posting it today: 6 months to the day since arriving in Chambé!! 1,053 more words
Winter is slowly leaving and spring is slowly arriving here in Malmö, Sweden. After few days of wonderful weather with sun and warmer tempatures, the skies are once again gray and cold winds are blowing. 230 more words
Head chef is starting to explain how to mix the flour and egg.
We were given a small amount of flour, one egg and a recipe card.
Make a well in your flour and add the egg in the middle. Slowly with your index finger, start mixing the two ingredients. Once, it’s all mixed together, start kneading on a flour surface. Knead for 10 minutes.
Wrap the dough in plastic wrap and let it sit for 30 min. Meanwhile, filling for the ravioli was goat cheese, basil and paramesan cheese. Can add salt and pepper if you’d like.
Filling ingredients mixed together.
Dough should be rolled out until it’s very thin. We used a long, narrow rolling pin. It’s thin enough when you can place a paper underneath it and can read through the dough. (Was not able to get mine that thin) roll small amounts of filling equal distance apart on one side of the dough.
Add water around the edges of each filling. Fold the dough in half and press between each mound of filling.
Cut into desired shapes. Cook in boiling salted water for a few minutes. It will be ready when they start floating to the top.