pasta pillows filled with happiness

Honestly, I don't understand people who eat purely for fuel and function, calculating the nutritional facts of each meal; I find this whole concept to be totally depressing.  For me, it isn't about the number of calories or percentage of fat consumed, but rather the flavours, the company, and the experience.  (Hmm, this might explain why 30 by 30 includes contradictions of Michelin stars and goal weights...)

Much of the extended Fourth of July weekend was spent on my sister's deck with family and friends.  The dragonfly lights twinkled around the hydrangeas as we consumed too many glasses of chilled white wine, watching late afternoon turn to dusk.  The 94 degree weather (with 86% humidity) Boston summer night seemed to be the perfect evening for my first attempt at homemade pasta.

My sister was kind enough to give me a crash course in PastaMaking101 which pretty much involved getting flour all over the kitchen and down the front of my shirt.  (Those pictures were thoughtfully omitted from this post.)  It wasn't as complicated as I had expected, though I do think you need three hands to use a pasta machine.

Goat Cheese & Sun-Dried Tomato Ravioli with Sauce
(serves 4-6)

Filling

goat cheese

sun-dried tomatoes, finely chopped

fresh basil, chopped

- Mix ingredients in a bowl and set aside.

Pasta Dough
2 cup all-purpose flour (plus additional)
4 eggs

- Generously sprinkle the countertop with flour.
- Create a mound with one cup of flour on the counter and form a well in the middle.
- Break one egg into the well and slowly start to incorporate the flour from the sides.
- Add additional egg and continue to knead with hands.
- Extra flour may be needed, depending on the humidity outside.  Not too wet, not too dry-- It should be slightly tacky to the touch.
- Once dough has reached desired texture, divide it into 4 evenly sized balls.
- Run through pasta maker, following instructions and lay slightly translucent pasta noodle flat along a floured counter.
- Dollop half a tablespoon of filling every inch and a half on the bottom part of the noodle.
- Fold noodle over in half to and lightly press to form squares.  Cut out using a pasta cutter, preferably one with pretty scalloped edges :)
-  Cover with damp cloth and repeat above steps with remaining flour and egg.
-  Add ravioli to a large pot of boiling water and cook for approximately 3-5 minutes.

Tomato Sauce
4 large sweet yellow onions
4 cans diced tomatoes with herbs
herbs de provence
salt & pepper

- Dice onions and saute with olive oil over low heat for 2-3 hours until they have practically melted.
- Add canned tomatoes, continuing to simmer for hours.
- Sprinkle herbs de provence, salt, and pepper to taste and keep over heat until ready to serve.

I think the Italians have it figured out-- super fresh ingredients, clean simple flavours, thick rich olive oil, and lots and lots of cheese.