I
have an ongoing battle with myself. It happens in the grocery store, at the
farmers’ market, at Costco. Every time I walk past a packet of fresh pasta,
whether it’s noodles or ravioli or whatever, I have a momentary urge to make it
mine, regardless of what I’ve put on the meal plan for the week and am supposed
to be buying at that moment. My appetite for fresh pasta is insatiable.
But
then the battle happens. It’s entirely internal, and it goes something like
this:
Id:
Ooooh, fresh pasta! Let’s have some of that.
Super-ego:
Look at that price! What a rip-off! We could make that at home for a fraction
of that cost.
Id:
But it’s so much work. And I want some now.
Super-ego:
Tough toenails. Homemade is not only way cheaper, it tastes about a million
times better and it’s not that much
work. We’re not wasting money or calories on this garbage.
Id:
But I want some noooow.
And
so it goes. The super-ego almost always wins; after the economic and aesthetic
arguments are exhausted, we can always move on to the political/moral arguments
(we shouldn’t encourage Big Food; whatever happened to concentrating on
single-ingredient items? etc., etc.) until the id, which really has only the
one argument, caves.
And
every so often, the id is rewarded with a batch of homemade pasta –
inexpensive, delicious, and morally upright. (Probably super-calorific as well,
but who’s counting?)
Homemade
cannelloni
These
give you all the flavors of ravioli with a lot less work. For making, I follow
essentially the same procedure as for making ravioli, with two significant
differences:
1)
I
mix a batch of sautéed greens (spinach, kale, chard – whatever you’ve got going
on) into the filling.
2)
After
rolling out the dough, I cut it into squares, place filling as shown, roll up,
and place in a baking dish.
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