Yesterday Chicago John drove down from the city to help us make ravioli for the freezer. This is an old family tradition and he came armed with the filling and the flour, his rollers and molds. Everything we needed. My chickens supplied the eggs of course!
One of the most important tips for the dough is using the right flour. You need a reallly high gluten flour. And those fresh farm eggs of course! 
John made the pasta and Alissa and Michael made the little ravioli. Hundreds of them. 
For the recipe for the dough and the fillings pop over to John’s blog. And for a further discussion on the recipes and the making of the dough grab his book it is not expensive and well loved in many a kitchen. 
And even though I have the book nothing replaces sheer, joyful, passionate expert teaching in the kitchen. We had fun. Our helpers were enthusiastic and worn out at the end of the day, the freezer is full and we had a delicious dinner. I hope to make this an annual event!
Finished.
We are picking piles of sauce tomatoes now. Once I have all the sauce I need in the freezer I will begin to list these with the chefs. 
And the aubergine (eggplant) are beginning to ripen in the garden. I have family coming to stay next week so I am excited at the amount of produce I can feed them with.
I hope you have a lovely day.
Love celi
Weather. Another perfect high. This summer has been so lovely, so far.
Wednesday 08/02 20% / 0 in
A mix of clouds and sun during the morning will give way to cloudy skies this afternoon. A stray shower or thunderstorm is possible. High 83F. Winds light and variable.
Wednesday Night 08/02 40% / 0.02 in
Partly cloudy skies early followed by scattered thunderstorms overnight. Low 64F. Winds light and variable. Chance of rain 40%.
The Kitchen's Garden 
36 responses to “Making Ravioli”
Delicious! What kind of fillings did you use?
What a fabulous day… I can almost taste those darling little ravioli, and smell those beautiful tomatoes.
Wow! Glad that was fun. The color of that eggplant is exquisite!
These look amazing! For all that I cook and bake, I have never had the guts to try and make my own pasta. I am thinking I might have to try…
Lovely. And yum.
What a yummy project! And the satisfaction to be feeding so many now and through the winter with your own produce and meat. Excellent. I wonder how grapevines would grow in your part of the country? Then you could have a grape crushing party to add to your annual list. I hope you have a tranquil day.
How wonderful – just like a family memory from John’s book!
So wonderful to actually see the process! And the fun of everyone working together would be wonderful as well!!! 🙂
My mouth is watering!
Oh YUM! Tell me please about the spoon with the block on the end….
I have always wanted a dress in aubergine….. It is such a beautiful color and your specimen there is gorgeous.
Tomatoes in Texas are mostly spent. Too many days over 100 with high high humidity. They started splitting on the vine. 😦 But oh well – the okra is coming on strong and today – – – Aug 2nd – – – RAIN! Glorious RAIN!!! We don’t see much in August usually…. If I were not at work – I would go for a walk in it!
Please send some down to San Antonio! I hope we get some tonight.
What lovely images… hands creating. Our weather looks to be the same today. I’ll be outdoors!
Oh this takes me back to our own kitchen’s garden that we had in Spain! Sounds like a wonderful day and now you have plenty of ravioli meals to look forward to 😀
Wonderful pictures of busy hands …. as always when visiting Chicago Johns blog I come away salivating and ravenously hungry and then truly discontented with my larder 🙂 Maybe a pasta machine would be in order or a good roller. Enjoy those pasta pillows of perfection. Laura
Oh my! This is activity I would love! I remember my Greek grandmother learning to make ravioli with my cousin’s Italian aunt. I was about 4 1/2 and can still see the rows of ravioli on the white bed sheets, waiting to be cooked or frozen. She would have appreciated that roller. Do you have any idea where Chicago John purchases the Farina?
Like you, I’ve many memories of the women in my family making ravioli. It just wasn’t a holiday without a big platter of ravioli serving as centerpiece. As for the farina, I’m not sure where exactly you live but Caputo’s market in Elwood Park carries this flour and they’ve a number of stores in the Chicagoland area. Nearer to my home, Tony’s Finer Foods carries “00” flour and they, too, have a number of locations around Chicago. If all else fails, Amazon Marketplace carries a number of brands. Hope this helps. Buon appetito!
JOHN, maybe I’ll run into you at Caputo’s–I live in Elmwood Park and buy hazelnuts for my squirrels. Sadly, I’m no cook. No chef. An anomaly I guess.
Wouldn’t that be something? Well, if we happen to be in that store at the same time, I can be found in the pasta aisle. Failing that, look for me in line at the meat/cheese counter. 🙂
Thank you. I have a Tony’s near me and Caputo’s not all that far. I actually needed farina for karidopeta, a Greek nut cake, using my grandmother’s recipe. I did find some, but, not what I usually use. “00” looks like a better option and I appreciate your suggestions. Penny
Now that’s real food! Homemade is the best!