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Untitled by David Dunn

The finished ravioli, filled with cheese and crimped on the sides, are ready to be boiled.

Untitled by David Dunn

Technical Details

Posted on March 24, 2008
Camera: EX-Z60
Aperture: f3.6
Shutter: 1/60
Focal Length: 8.44mm

The finished ravioli, filled with cheese and crimped on the sides, are ready to be boiled.

More Photos by David Dunn (View All by David Dunn)

The mouthwatering final product: four-cheese ravioli in bacon alfredo sauce. Garnished with a sprig of fresh parsley, this dish is a feast for both the eyes and the palate.

When the ravioli float, they are ready to be plated and served.

The finished alfredo sauce teeming with rich flavors.

Onions, garlic, basil and parsley bring their flavor and color to both the ravioli and the alfredo sauce.

The secret ingredient scientifically proven to ameliorate any recipe: bacon!

Cut ovals of pasta dough with the lip of a drinking glass.

Roll the pasta dough into as thin a sheet as possible.

Two of the four types of cheese used: cubed mozzarella on the left and grated Parmesan on the right.

To form the pasta dough, make a flour "volcano" with egg in the center, then slowly mix the flour in from the sides.

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