Ravioli Photos

I bet you thought I forgot about the ravioli pictures. I didn’t, I just haven’t had time. Here are a few:

Whole Cheese Pumpkin

I realized the other day when you say “cheese pumpkin,” some people might think you meant “cheese-pumpkin” or “cheese and pumpkin.” Nope, this is a cheese pumpkin, much more flavorful than a “sugar,” “sugar-pie” or “pie” pumpkin (who are all identical botanically). Here’s one cut in half:

Split Cheese Pumpkin

Draining Ricotta

I wasn’t kidding about draining the cheese. This is about half the liquid this cheese will give up.

Brushing the Dough

Brushing the dough with water. It should be moistened, but not wet to the touch.

Cutting Out Ravioli

Make sure the ravioli are sealed before cutting. No water is better than too much water.

Measuring Out Filling

See, I measure sometimes.

View from Standing Stone

This is just from our trip to Seneca Lake, this is the view from Standing Stones Vineyard.