So if you remember back to mid December, I took a cooking class and made this to-die-for ravioli dish. I had the recipe so we were on a mission to duplicate it at home. Challenge number one - finding pre-made pasta for the ravioli. I was told by the chef at the class that you could find it at any grocery store freezer section - after calling nearly every possible grocery and speciality store in Southeastern Wisconsin with no luck, I decided to try these small flat lasagna noodles that come in a box like regular store bought pasta. I figured all I needed to do was boil them and presto - we'd have the wrappers for our ravioli. Well friends, that simply did not work - when we tried to fill them they just tore open. At this point it was probably 9pm - and our only option was to make the pasta dough ourselves. Now I have never done this before - so we were heading into uncharted territory. Turned out I had JUST enough flour to make a batch. It took FOREVER to roll the dough thin enough to make the ravioli and it turns out, even what we ended up with was much too thick. We ate very late and it was not overly great - but it was an experience!Exposure: 1/500 sec
Aperture: f/1.4
Focal Length: 50mm
ISO Speed: 800
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