As promised, here is some ravioli! While fresh pasta can be enjoyed in every shape and size, I think that stuffed pasta is where making your own pasta really pays off. Being able to customize your own filling and play around with different flavours is something you can’t do with store bought pasta (unless you can get your hands on fresh pasta sheets that you can then stuff and shape yourself). Personally, I love the idea of making my own stuffed pasta because, like homemade dumplings, the filling is always so much fresher and identifiable than a lot of the pasty fillings that characterize a lot of the store bought stuff.
I’ve mentioned a number of times how obsessed I am with Masterchef Australia. I actually applied to Masterchef Canada (which is quite different) but didn’t get past the interview round. Oh well. The point is, I realized that if I were to ever aspire to any sort of Masterchef dream I would have to learn the basics, sans recipe. I noticed that some people go on the show (not the Australian version) and don’t know a basic pasta or pie dough or cake recipe. Isn’t it obvious that something of that sort is going to come up?
One of my main issues with moving to Calgary was the fact that I would have to experience a real winter once again. While London and Vancouver are not reknowned for having the best weather (can someone say overcast and rainy?) I really didn’t find either city to be as bad as most people would like to have you believe. I could wear real shoes, my parka was completely useless, and I didn’t need to wear a ski mask walking around the city (yes, I was known to do this all the time during the winter in Montreal. It’s a little scary, but it’s also a lot cold!). So, as October creeps to an end and it is already below zero at night, I am trying to embrace the impending freezing next few months.