Ed likes making pasta. I don't know why, sure its good but its not so much better than the stuff in a box that it makes it worth the time. Anyway, as long as he does all the rolling, I won't complain. We made some raviolos, the other day, apparently those are just very large ravioli. Ed wanted to put a quail egg inside the raviolo, and while that was weird, it was strangely delicious, too. Because the pasta is fresh, it cooks really quickly, in about 3 minutes, which is how long the quail egg takes to cook the whites and warm up the yolks. Then, when you cut into the raviolo, the slightly-cooked yolk oozes around and it tastes delicious. Sort of like self-contained spaghetti carbonara.
I don't have a recipe. It involved eggs, flour, and salt, and then I think just a lot of kneading and rolling. The filling was quite good even without the pasta - ricotta, cooked oyster mushrooms, garlic, and ramps, and some salt and pepper. And of course, a quail egg. We used the filling to make sort of a circle to contain the egg, then used some of the egg white to seal the other piece of dough on top.
Sprinkled the end result with some olive oil so it wouldn't stick and some crumbled dry basil. And cheese. And salt and pepper. They were quite good, and if you'd used store-bought ravioli wrappers, would not have taken very long.
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