Comments on: How to Make Ravioli: Ricotta Ravioli with Rainbow Chard & Tomatoes

By: supra shoes

supra shoes — Mon, 01 Nov 2010 05:07:22 +0000

We would put the albums together with whatever material we could find in the factory.

By: The Food Hunter

The Food Hunter — Thu, 17 Sep 2009 14:54:25 +0000

Looks wonderful!

By: Jamie Sparks

Jamie Sparks — Wed, 09 Sep 2009 18:54:07 +0000

You are amazing Amy!! I miss you!

By: luis

luis — Tue, 08 Sep 2009 20:14:12 +0000

Well, no Alfredo yet, but I will. However the pasta fever led me to some store bought lassagna…and I made a kick ass lassagna. WOW!!!!!!! It turned out greeeeat!
I have been reading from folks making their own pasta that they let dry out a bit before cooking. I hadn’t thought of that. But it makes me eager to try and make some pasta again from scratch. Maybe I could let it hang out a bit in the food dehydrator? just a thought?

By: carisoprodol

carisoprodol — Mon, 07 Sep 2009 22:55:29 +0000

wow..that was nice idea..I will try that at home..thanks for sharing..

By: Winnie

Winnie — Mon, 07 Sep 2009 07:50:42 +0000

This looks soooo good, and I’ve still got tomatoes and lots of chard in my garden right now…
Made gnocchi for the first time last night- next up is ravioli…
No idea where my pasta machine is (I’ve never used it in fact!), but I’m going to look for it right now!

By: luis

luis — Sun, 06 Sep 2009 19:26:21 +0000

Beautiful stuff… you girl are an iron chef. Born to cook type. Cook’abee!. I want to make pasta now. Just baked some bread but reading your post motivates me to make pasta. Been thinking of making pasta forever. Have all the gadgets and…no time. With a pot luck coming up I am making pasta Alfredo from scratch. I will see if you have already blogged about it… etc… But I am making pasta.. some kind of pasta, soon.

By: hungry dog

hungry dog — Wed, 02 Sep 2009 16:46:20 +0000

This looks so delicious. Ricotta, chard, and tomatoes–great combo.

By: Rightwingsnarkle

Rightwingsnarkle — Mon, 31 Aug 2009 10:03:45 +0000

Beautiful.
I’m gonna give this a go when the weather cools down. I got a nice Italian-made pasta maker for christmas ’07. My wife bought it through Fantes in Philly.
I’ve only made big sheets for lasagna, which have been awesome. There’s nothing like thin tender fresh pasta.
We once had dinner at an old Italian restaunt in Baltimore, over by the aquarium. The place said they made their own pasta.
I had the lasagna, and it was heaven. I counted thirteen layers of pasta, and my fork slid through them all like butter.
Butter, I say!

By: Dave

Dave — Mon, 31 Aug 2009 09:55:03 +0000

I am going to have to give this a try it looks really good. Just as an FYI the clamp did not stay on because it is backwards (or at least in the picture it is backwards, flip it around and put the straight part with the groove in the hole to the left of where you have it. Then tighten or adjust the threaded part under the counter.
Hope this helps and I look forward to tasting your good looking food.
Dave

By: Sonia

Sonia — Mon, 31 Aug 2009 04:22:19 +0000

Ms Glaze,
This dish looks wonderful. I really hope that you get well soon but I will be sad when you have to get back to work because that would mean no more personal cooking time for you or recipes for us.

By: SAS

SAS — Mon, 31 Aug 2009 00:42:50 +0000

THIS is the type of pasta I miss…One, because it tastes good, and two, because it’s just so darn fun to make. I can invent GF surrogates for most things, but paper-thin pasta dough isn’t one of them. I’ll pass this one on to the scion, though – He likes making pasta.