RAVIOLI!

YOOOOOOOO!!!!!
hahahaha.
you ever had ravioli?
man, c'mon-
i don't mean those weak store bought jauns.
i don't mean those bummery frozen one, or those canned crapblasters.
no.
i mean, have you ever made the dough, and rolled it, and filled it,
and crimped it, and boiled it, and covered it all in custom sexxxy sauce?
no?
damn, dudes, y'all are effin' UP.
homemade from-scratch raviolis are where it's at.
they're better than almost all the pasta formats out here in these streets.
that's no joke.
i made some. ...and they made my night.
f'real.
check the teleport:

YEAH!
homemade just tastes better, bruh.
i had that majestic sauce from my ziti festival,
that recipe is here.
and then i added another 'nother 1/2 tsp GPOP and a big ol' bunch of torn fresh basil
to the remainder of that sauce, and then i added 15oz of crushed tomatoes-
yeah, i eff around with those tuttarosso jauns-
and a little baby bit of warm water to help it out.
ha!
oooooooooh!!!!
you haven't had anything this good.
...unless you've had some with y'boi over here at the Folk Life & Liberty Fortress.
dudes-
dry fried baby bella mjushrooms-
a little salty, a lotta umami thickness,and zero slime.
that's how you do it.
blackened orange sweet baby tomatoes?
you had better frickin' believe it.
those exxxtra bits on top are how you turn up the full-flavored fresh-to-death dopeness.
don't get me wrong- these were amazing all on their own,
but the stuff that freaks it off is how you turn it up to eleven.
fresh basil? WU-TANG!!!
when you've got three things that aren't even the thing that's already the best thing?

c'mon.
hell yeah.
but, what's IN the ravs???
we got onion, caramelized.
we got crushed garlic, browned.
we got shredded baby spinach, wilted.
we got that daiya mozzarella, MINCED. ...don't F* that up.
plus pink salt and GPOP and nootch.
how much of each?
i have NO idea.
like,
who can even measure spinach?
it reduces to like a spoonful when you have a wheelbarrowful.
so, who knows?
uh-huh.
so, i mean, that's not helpful.
sorry.
-
and the dough?
mmm.
i went too hard on the semolina at first,
and had to hit it with some king arthur all-purpz to help it out.
i had 3 T olive oil, 1 tsp sea salt, 1 cup of semolina, and 1/4 cup regular flour.
i freaked it off with 2/3 cup warm water.
and i kneaded the holy heck out of it in a stand-upright mixer, for 11 minutes.
then i rested it for ten more, just 'cuz.
my favorite part?
rolling the dough thin, and cutting little circles out.
i'm serious-
filling and crimping and all of that is very soothing...
i moisten the edges to seal the two circles, top and bottom,
around that dollop of deliciousness, before i fork those edges up.
-
look, man.
sometimes when you make some expert food often enough to get into a groove,
it's difficult to list all the steps again and again.
here's what i DO know-
homemade does tastes like the TRUTH.
and truth-tellers can never, and should never stop.
***********
don't sell yourself short.
you can do it.
make some pasta from scratch.
you'll see.
it's a whole other 'nother level of hottness.
make something from scratch.
heck, just make something.
it's good for you;
never quiet, never soft.....