Thursday, May 23, 2013 1:42 pm
Montgomery Blair High School's Online Student Newspaper
NSPA Pacemaker Winner (2004-06), Marylander Award Winner (2007-09)
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To form the pasta dough, make a flour "volcano" with egg in the center, then slowly mix the flour in from the sides.1
Two of the four types of cheese used: cubed mozzarella on the left and grated Parmesan on the right.2
Roll the pasta dough into as thin a sheet as possible.3
Cut ovals of pasta dough with the lip of a drinking glass.4
The secret ingredient scientifically proven to ameliorate any recipe: bacon!5
Onions, garlic, basil and parsley bring their flavor and color to both the ravioli and the alfredo sauce.6
The finished ravioli, filled with cheese and crimped on the sides, are ready to be boiled.7
The finished alfredo sauce teeming with rich flavors.8
When the ravioli float, they are ready to be plated and served.9
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Ravishing ravioli
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To form the pasta dough, make a flour "volcano" with egg in the center, then slowly mix the flour in from the sides.