Bernie, our friend M, and her daughters C and S, and I made raviolis the Tuesday before Christmas. It was a trade we have been talking about for a couple years, I would make ravioli and M would make tamales.
The pasta, we call it dough, is 3 cups flour, salt, 3 eggs loosened with a little water and then enough water to bring it all together.
Beating the eggs with a fork.
The dough "rests" for about 20 minutes under a bowl, then it's ready to rock and roll.
Snack time for the future ravioli and tamale makers.
M rolls dough with a long dowel. It's wrapped around the dowel and pulled to the sides as it's rolled forward to create a very large circle of just the perfect thickness.
Mixing the filling of 1 pound ground beef, 2 eggs, a handful of bread crumbs, a box of chopped spinach, and some Parmesan cheese.
And spreading the filling on half the dough, the other half is folded back over the filling before marking.
The raviolis are created by a special rolling pin of little squares. I couldn't find one in Texas. This one I picked up at the kitchen store in Murphys (despite the name, a town with an Italian heritage in the foothills of CA).
C and M cut the raviolis with a tool similar to a pizza cutter. (This was the fun part of making raviolis for us when we were growing up, in hind sight, the real ravioli makers had amazing patience).
Our photographer was called away by the toddlers at this point, so no more pictures. The next step was dropping the individual raviolis in a pot of boiling water before transfer to the casserole dish of "gravy". There was some concern by the teenagers that they might not like the ravioli, but not to worry, they were loved by all!
M told us a story from her Mexican heritage of women who are said to have a "good hand". They are the chosen ones of a family who make the tamales. M has a good hand, she would have fit right in with the Segales. Grandma Opal would approve!