{"id":136,"date":"2010-07-11T18:51:00","date_gmt":"2010-07-11T18:51:00","guid":{"rendered":"http:\/\/ola.xs4all.co.uk\/blog\/?p=136"},"modified":"2010-07-11T18:51:00","modified_gmt":"2010-07-11T18:51:00","slug":"ravioli-from-scratch","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2010\/07\/11\/ravioli-from-scratch\/","title":{"rendered":"Ravioli from scratch"},"content":{"rendered":"<p>Sunday is a pasta day. I was thinking about this pasta for the whole morning at work, and ever since I invested 24 quid in a pasta maker, Florian grew fond of playing with it and we come together as a team to produce some gooooood foooood!<\/p>\n<p>I buy the type 00 flour for the pasta, according to Jamie Oliver&#8217;s recommendation, only 2 quid in Carluccio&#8217; s , bargain&#8230;:-) Florian makes the pasta, entirely, all the credit goes to him, he experiments with whether to use 1 egg and water or 2 eggs and no water and has patience to &#8221; iron &#8221; it through the machine repeatedly. It is worth it though.<\/p>\n<p>We stuffed ravioli with the mixture of ground walnuts, ricotta, garlic, basil and seasoning. The sauce I made was suggested by Good Food mag, single cream, garlic and mixed fresh herbs ( Florian was not happy with the dill ). It was not bad, but I think next time it will be chopped fried pancetta, simple and meaty.<\/p>\n<p>The whole thing looked like that&#8230;<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2010\/07\/dsc_1120.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-137\" src=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2010\/07\/dsc_1120.jpg\" alt=\"\" width=\"384\" height=\"257\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Sunday is a pasta day. I was thinking about this pasta for the whole morning at work, and ever since I invested 24 quid in a pasta maker, Florian grew fond of playing with it and we come together as a team to produce some gooooood foooood! I buy the type 00 flour for the &hellip; <a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2010\/07\/11\/ravioli-from-scratch\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Ravioli from scratch<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-136","post","type-post","status-publish","format-standard","hentry","category-good-food"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":0,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}