"R" stands for Fabulous

Well, okay, ricotta actually. We made fresh ricotta for our first batch of ravioli. It was a little intimidating but the fresh spring quality of the filling was spectacular. This report in two parts, cheese first:



We heat the milk -- carefully to 180 degrees...

Adding the vinegar freaks the milk curd into submission...

After a few hours we slotted-spoon out the curd into cheese cloth...

And ta-da! We're formagiers (or whatever they call them.

Phew! Total time about 2 hours from pouring milk to beautiful fresh ricotta.

Next we'll talk about the ravioli!





Making the dough, and letting it breathe deeply for 20 minutes...

...rolling the dough into 10 cm strips...

...and the strips into squares...

...the stuffing! Our ricotta, blanched asparagus sliced to 1 cm, a little salt.




Don't have a picture of our stuffing these. We thought next time it could be just a wee damper.

Hmmm. Served with butter and a little loose asparagus for garnish.