On New Year's eve we made ravioli, stuffed with spinach, tomato, and tofu. I don't really have a recipe, since, well...we didn't really follow a recipe. :-) Good reason, right?

I know there are a lot of people lately who have been into the whole making-ravioli-using-pre-made-wonton-wrappers thing (I won't knock it...as I've never had them that way and I'm sure it's faster and easier). But we made the pasta the old fashioned way instead...with a mix of semolina and all-purpose white flour (and egg, of course).



Then comes rolling out the dough...



...and used the pasta machine to roll it thinner...


Simultaneously mixing up the filling:


Then we scored the dough (with a pizza wheel), filled it, folded it over and crimped it with a fork....voila.


And 4 or 5 large bags of homemade ravioli for the freezer. (No, S. can't spell...)