Cheese ravioli with meat sauce - a photo essay

Cheese and spinach ravioli with tomato and meat sauce

First I grew some Roma tomatoes.

Then I sliced them in half, seeded them, coated them with olive oil and seasoned them with onion, garlic, oregano, thyme, salt and pepper, to roast for 2.5 hours. All with help from my mom.

Then one of the glass pans exploded in the oven. So we waited for it to cool and then started over with the second batch of tomatoes.

The tomatoes came out of the oven roasted and caramelized just right.



I sauteed onion, garlic, ground beef and button mushrooms.



Then, I squeezed as much liquid out of the tomatoes as I could - it wasn't a lot. Then I added in white wine.

While the sauce simmered, we mixed up a filling of cheese, spinach, basil and garlic for the raviolis.

But then the pasta maker didn't work. So we had to roll the dough out by hand.

The dough came out thicker than it should have, a little tougher from all the handling and the ravioli were a little malformed.

But they stayed together in the boiling water and tasted fine. The sauce was great, but next time I want to make homemade pasta sauce I'll just use canned.