okay, oregano-less or otherwise...

[rmd]

last nite claudia and i made ravioli. there was no oregano in the filling, but other than that, it was full of tasty ravioli-filling goodness.. (ricotta cheese, eggs, parmesan cheese, basil, garlic -- this seemed a safe bet for my first attempt at homemade ravioli). the dough came out really really good -- the best pasta dough i've made so far, i think -- i think because it was a straight half and half mix of semolina and all purpose wheat flour.

we were using a ravioli mold, and it took a few tries for us to debug the process. oiling the mold piece helped a lot with getting the ravioli out. also, i think i'd do better with a wooden rolling pin instead of my marble one for rolling the ravioli closed.

verdict: very very tasty.

Comments

[istemi.livejournal.com]

What's your dough recipe? I've forgotten mine.

[rmd.livejournal.com]

this time around, here's what i did (this is assuming you've got a food processor)
mix three large eggs and a couple of splashes of olive oil (probably 1.5 tsp, roughly) in a food processor.

then add 1.5 cup of all purpose flour and 1.5 cup of semolina flour. mix and add warm water until it forms a ball and does that dough-in-the-food-processor thing. then i turned it out onto a floured surface and kneaded it for a minute or two, adding a bit of flour as needed.

then i let it rest in a covered bowl for about half an hour.