Meanwhile, I chopped up all of my spinach from my CSA from two+ weeks ago, mixed it with ricotta, mozzarella, garlic salt, and some crushed red pepper flakes to make the filling. I put a spoonful on the ravioli, made it a little top, and used my fingers to smoosh the dough together to create a seal. (I'll use the rest of this filling for Stromboli filling, or, half-moons, which are half pizza, half Stromboli.)
My CSA had this mystery cooler on the edge of their stand this week and when I asked about it, they said that stuff was extra, so if I wanted some, I should grab a bag of ... BASIL!!! My favorite. I am growing gobs of basil, but they are no more than an inch tall in my garden, so I was stoked to have some early season basil to make pesto. My pesto recipe can be found here, but I no longer measure anything, just throw stuff in the food processor and go for it.
Here were my results (I literally took pictures of the spinach mixture without the memory card in. I'm a smart one):
|Thick and not very friendly dough rolled out.|
|My only perfect ravioli.|
|Bad lighting + poor photographer = ugly picture of beautiful food.|