Ravioli on a snowy day.

Our first snow storm in October 2011. 

This is what my house looks like.

On our first snow storm we decided to make Ravioli Pasta stuffed with Ricotta and Black Olive filling.

Since our filling was very flavorful, I decided to make a fresh pesto sauce to accompany it. It worked great together.

When you fill your Raviolis, make sure to egg wash the bottom layer of pasta sheet. You can do this by using equal parts of eggs and water whisked together.

Now, with a small ice cream scoop or spoon, add equal amounts of filling throughout the sheet, leaving the same amount of space in between them.

Once you have completed, egg wash the top pasta sheet and gently lay it over your fillings. Lay it loosely so that you can tuck all sides of the filling and keeping it tight and removing all the air from inside. 

Any residua air bubbles left in the ravioli would probably inflate once warmed in the cooking water and could ruin your individual pasta envelope.

Once you have tighten the middles cut them equally in shape and size. I have found it easier cutting them with a ring mold and making round raviolis. This way they turn out all the same. If you don't have a ring mold you can also cut them square, making the all the same size.

You may hold them for a bit of time before cooking, but cover them with a moist towel so that they don't dry off since you would not want them to crack. This would make the filling leak. 

Post Scrip-tum: When cooking your Ravioli, leave them in the boiling water only for a few minutes. Remove them when they are a still a touch under done. This will bring them to the perfect cooked texture, since It will always "carry over" a bit longer once they are out of the water. You want you finished product to be "Al Dente" or "To the Bite".

These raviolis just came out of the boiling seasoned water and are ready to be sauced.

Here is the Pesto sauce that I made. I used Pine Nuts for their crunch. The recipe for this sauce described in the previous post.

I tossed the raviolis with my hands. Since I wanted to make sure they would not tear. At this point they are very delicate.

I plated it nicely with some fresh grated Parmesan cheese. This is a perfect example of "Keeping it Simple and Delicious."

This is what my car looked like after our first snow storm in October.