Today
marks 12 weeks since the last meal I ate in my own kitchen – a salad and
various other leftovers with SP while the movers emptied the house around us.
In honor of this minor milestone, here’s one I made earlier: my
last major cooking project before we left Missouri.
In
the midst of one of our many conversations about food (which we talked about at
least as much as music theory or guitar technique), my guitar teacher mentioned
the toasted ravioli that he had eaten on a recent trip to St. Louis, and how he
wanted to replicate it. He thought, knowing my Italian heritage, that I might
be able to assist him in this endeavor. I’d never heard of toasted ravioli
(apparently a St. Louis specialty?) until he described it, but I’ve been making
batches of ravioli with various gatherings of female relatives for as long as I
can remember, so I figured I could at least help him with the raw materials. I offered to be the teacher for a change, and we spent an
enjoyable Saturday afternoon in May covering every flat surface in my kitchen
with flour. He concocted a filling of spicy sausage and chopped, sautéed
mushrooms, and I contributed my grandmother’s cheese filling (it took me a long
time to find out that ravioli was ever stuffed with anything else).
Nana's ravioli
If you do this by yourself, it will take a couple of hours from start to finish. I highly recommend doing it as a group project if you've got any like-minded friends or family around; it's much more fun and gets done a lot faster.