#princessinthekitchen

#FOODPORN 👅 I love poached eggs on ramen, collards, and these tasty corn grits! What about you? Like | Comment | Share #PrincessintheKitchen 👑🎀 (at I-85S)

Leftover Stir-fry Veggies | Corn Grits | Poached Egg What did you have for breakfast today? Like | Comment | Share #PrincessintheKitchen 👑🎀 (at North Atlanta, Georgia)

Salt-Baked Tenderloin | Beet, Red Watercress, Satsuma Mandarin Orange Salad | Horseradish Cream by the brilliant @drewbelline246. I'm extremely grateful to have you as a mentor! Like | Comment | Share #PrincessintheKitchen 👑🎀 (at Serenbe)

Fin. Curried Carrot Ravioli, Cippolini, Sage Brown Butter. Ready to sell to all of my vegetarians at @marcelatlanta!🍴 Check my last few posts to see how I made this. Like | Comment | Share #PrincessintheKitchen 👑🎀 (at Atlanta, Georgia)

Part 4. The Ravioli is almost done! (Refer to previous posts to see how I got to this point.) Spray your rolled & piped pasta sheets liberally with water. This is your glue! Place your reserved pasta sheet on top. Take the time and care to lightly seal each Ravioli. Make sure to press out any air bubbles. You are *just barely* pressing the pasta together to create a seal. No pinching or squeezing necessary! If you feel that your pasta isn't sticking, spray more water. Next, take a ravioli or cookie cutter of choice. Press down and twist on each piped spot. Try to keep your filling in the center of your cutter while be mindful that you're not cutting into your next piece. You can also use a bench scraper or knife to cut square ravioli. Use a fork to seal each edge for a classic look. Place your hand-made Ravioli on a sheet tray, baking tray, or plate sprinkled aggressively with semolina flour and freeze! Look at you, making pasta and stuff like a champ! The final step is coming up... #PrincessintheKitchen (at Atlanta, Georgia)

Part 3. Make that pasta! Since making pasta dough is a full task on its own, I chose to save it for another day. I made this whole egg pasta dough from @flourandwatersf's book! Roll your dough thin! You will have 2 layers of dough, so imagine the mouth-feel & texture you're creating. Cut your sheet of dough in half. Reserve one side. (Placing the sheet of dough under a clean, dry towel will keep your pasta from drying out.) Pipe the amount of filling you want in each ravioli on one half, keeping enough space to cut each one! Now for Part Four. #PrincessintheKitchen 👑🎀 (at Atlanta, Georgia)

Part Two. Make the filling! I suggest a food processor for this next step in Ravioli making. You'll need a creamy filler, (I like marscapone or pressed ricotta), a warm liquid (such as stock, cream, or melted butter), and seasonings. This particular batch has Curry Roasted Carrots (from my last post), marscapone, grated Parmesan, sage brown butter, orange juice & zest, and Panko breadcrumbs to thicken. Toss your warm, roasted veggies into the processor minus any herbs and other aromatics you roasted them with. Add a few splashes of your warm liquid and start processing! You want just enough liquid to get your vegetables spinning in the processor. Stop, add your creamy filler and seasoning, and blend. Keep adding liquid as needed, but note that you want a thick filling that will stand up in your pasta. Runny filling = burst or soupy Ravioli! You can always add a touch of breadcumbs to thicken as I did here. Once your filling looks and tastes great, scoop it into a metal mixing bowl and pop it in your fridge to chill. Once chilled, load a piping bag of your delicious filling and get ready for Part 3. (I know it's tasty, but save some for your pasta!) #PrincessintheKitchen 👑🎀 (at Atlanta, Georgia)

Part One. Every Ravioli needs a filling! Start by roasting your veggies. I tossed these peeled and chopped carrots with blended oil (75% canola, 25% olive), @celticseasalt, pepper, curry powder, sage, thyme, and garlic! Roasting your vegetables enhances all of the natural flavors while boiling or steaming can drown them out. Make sure to roast them until they are tender. You should be able to cut through them with a spoon! Don't go anywhere! Part Two is up next... #PrincessintheKitchen 👑🎀 (at Atlanta, Georgia)