Inspired by Master of None, I borrowed a friend’s Kitchenaid pasta maker attachment the other day with the high hopes of making J ravioli. Several hours later, we ordered takeout.
The sauce was great. My trick is to use ground beef and ground pork, and to cook it all day with diced vegetables and a large handful of basil from the garden.
The pasta was under cooked and gross. The ravioli weren’t pinched tightly enough, so a lot of the filling escaped, and I didn’t roll the dough thin enough. Sadly, I am not the master of homemade pasta.