Pasta! Pasta!


After studying abroad in Italy this summer, my mom bought me a pasta machine and a ravioli press in order to make my own pasta. However, throughout the semester I never had time and it sat in the box for 5 months. This past week I decided to change that, and my friend and I decided to end the semester (and my college career) with some fresh, homemade raviolis! What else is finals week for other than doing fun acivities instead of studying?!


The ingredients; semolina flour, olive oil, eggs, water, and salt

We mixed up the dough and then got to work rolling it out, and sending it through the pasta machine to make it extra thin and the right shape and size.

The assembly line

The ravioli press

Using the press

Filling the raviolis

Drying them out

And cooking them!

It really wasn’t that hard at all and once we figured it out, it was actually pretty fun and we plan on doing it again in the near future! Seriously, don’t be afraid to make pasta it is fun and sooooo much better than pasta you buy in the store!!!! My friend and I made them for a dinner for our fiances and roommates with bread as an end of the semester celebration, it was a good time together to enjoy the fruits of our labor!

Cheese Raviolis

2 cups semolina flour

2 eggs

1 tsp olive oil

3/4 tsp salt

2-4 TBS warm water ( I used 5-6, because the dough was too dry)

Mix the dough and knead for 8-10 min. Roll out with a rolling pin, as thin as you can, then cut it in pieces the size of the ravioli maker and send it through the pasta machine in order to make it extra thin. Lay one layer on the ravioli press, use the press to make holes, fill holes with desired topping (see cheese recipe below) and cut and roll another strip of dough to go over the top of the frame, and roll over it with the rolling pin.

Cut apart and place on a floured cookie sheet for one hour, flip and let dry for another hour. [this time goes by quick when you have good friends to spend it with 🙂 ] The boil water, add raviolis and wait until they rise to the top and then they are done!!!

Cheese filling

4oz fat free ricotta cheese

1/4 cup shredded mozzarella

Italian herb blend to taste

Salt and pepper to taste

Mix together until well combine, and fill raviolis.

Enjoy! I topped mine with a tomato basil sauce from Trader Joe's

I’ll be back with a recap of my graduation weekend…. I am officially a college graduate, which makes me happy 🙂

My love ❤

Wonderful Time of the Year!

Hello Friends!

I know I’ve been gone for sooooooooo long! I miss you all! I really promise this time I will be back soon with more regular posts! Because drummmmmmm rolllllllll…………… I GRADUATE COLLEGE IN 2 WEEKS!!!!! Which means I will have a lot more time to blog and experiment with recipes, and keep you all up to date on the wedding and life happenings 🙂

I can assure you though that everything is going wonderfully right now, I feel so incredibly blessed and filled with joy!

To tide you over, please try this… you won’t regret it!


Plain greek yogurt, pumpkin butter, pomegranate, and sliced apple!