Creamy Ravioli (Sparkles)

 The two chapters after bfast are the funniest. There is a lot of processing of food to blend ingredients in this book so far. My blender has never been used so much. I tend to eat vegetables roasted or steamed so I am missing that simplicity a bit. Ravioli on a Thursday in a state of exhaustion is probably not the best plan but it was fun and they were good. And we are those people who are very picky about Italian food. 

The noodle tasted better than the raviolis we bought at the farmer's market and the filling was fine. My star ravioli stamp was awesome and my co- raviolier, Jason, was the best. 

I will say that all I want to do is make another ravioli filling recipe though like butternut squash or mushroom or something with cheeeeeese. Tofu was fine but kind of bland and I can now imagine all the better flavors that could be in those little stars.

In addition- before I would think making fresh ravioli would be too hard but it's really not and I never buy ravioli because the store kind is disgusting to me. So it's fun to get it at a restaurant but NOW we can make our own. I am even going to order some more stamps. 

A plus is that ravioli store bought or at a restaurant is crazy high in fat and calories so this version IS much healthier, I think, based on actually no evidence. But I assume it is, so go with it.

http://www.myfitnesspal.com/en/nutrition-facts-calories/thug-kitchen/1

Tip:

You have to roll that dough really thin- ours were a little too thick. 

Had to include my dancing stars video =)