Today’s post is the delicious homemade ravioli from Michael Schlow’s It’s About Time on page 157. This was the first time I made pasta from scratch at home. We didn’t have a pasta maker, but I found out there are ones to attach to a kitchen aid mixer so we bought one. The dish took several hours to make from the time the dough was started to the time the ravioli were done cooking. I first started by making a flat sheet of pasta dough. I then added a “scant” teaspoon of the veal filling in rows spaced two inches apart. I didn’t know what “scant” meant, so I looked it up. I found out it was the opposite of heaping, just bellow a normal teaspoon size. Next, I put an egg wash around the filling. I then put a sheet of pasta dough on top and pressed it down. I cut the ravioli into squares and used a fork to make the pattern found around the edges on store-bought ravioli. It wasn’t as soft as boxed pasta. It was a little firmer and chewier, what they call “al dente.” It was a big hit.