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The Daring Bakers: Lasagna and Ravioli
 The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.  I have to admit, I wasn't so thrilled when I saw this months challenge. But after thinking about it for awhile, I realized I could also make ravioli with half the recipe. I'm having a 7 course dinner party next month, and this would make a perfect course. A little attitude adjustment, and I was pretty excited to give this long, and I do mean long, recipe a try. The recipe consisted of three elements.A Ragu sauce, Spinach Pasta, White sauce. Lets start with the ragu!  I thought it was delicious!!! The recipe actually called for beef, pork, and veal. I opted to just go for the beef. I bought some skirt steak and ground it in the food processor. So much better then hamburger!!!  It's got onions, celery, carrots in there with tomatoes, wine, and seasonings. Simmered for hours, it wasn't hard to make, just hours of simmering time. I'll make it again. Perfect for one of those stay at home rainy kind of days!!!  The second element was the pasta. It was fun to mix this together. Just three ingredients.  But if I ever do this again, I'll invest in a pasta roller.In fact, I think I'll start pricing me one! ;)  It seems I had pasta every where but it was so fun to look at. MY PASTA!!!It was so exciting to see my results.  And I cut out little circles and filled them some ragu. Sealed and crimped with my umpteen year old Pampered Chef thingamajig that I have never used. Glad I'm a pack rat! Look how beautiful! Let's just pause for a moment and...and admire them!  The third element of this challenge was the Bechamel sauce AKA white sauce. Simple white sauce with a dash of fresh nutmeg. That is what I'm going to use as the sauce for these beautiful raviolis. They're in the freezer just waiting for the party. They will get a quick dip in the hot tub, then be dressed in white for their presentation. I can't wait!If you would like this recipe, you can click here  I would love to hear your thoughts and comments. Click on the Megan's cookin title to take you to the actual blog, where you can comment there. 
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