Ravioli Rendezvous

I’ll be honest. “Make ravioli from scratch” appeared absolutely no where on my list of things to do while in Uganda. But, a few weeks ago, my non-dream became a reality when Dan had some people over to learn the pasta pocket technique from his very talented housekeeper, Catherine. That woman sure knows how to whip up some ravioli. She took us through the whole process, starting off with just a cup of flour and an egg per person, and ending with some of the best damn ravioli I’ve ever eaten. We mixed, we kneaded, we rolled, we stuffed, we folded, we cut, we used forks to make that pretty design around the edges, we boiled, we sauced, we cheesed, we baked, and, many hours later, we ate. With fervor.

Granted, Catherine did quietly doctor our catastrophe pieces (amazing how that filling can weasel its way outside of the shell), and there were some modifications along the way… the smashing together of really dry and really wet lumps of dough to come out with something resembling the right consistency, empty wine bottles used in place of rolling pins, a pizza cutter that stood in for a proper pasta…um, slicing thing, but, all in all? Benissimo.