Who Said Looks Don’t Matter!

How to create beautiful striped ravioli.

I believe looks matter, at least when creating ravioli.  Food is not only about taste, but about appearance – it all works together to create a complete “foodie” experience.

The first step is to make your pasta dough in various colors.  I used carrot for the orange, beet for red, turmeric for yellow and spinach for the green dough.  The taste of the vegetables does not come through when eating the ravioli – especially noteworthy for those who don’t like beets!

Roll out sheets of all your colored and plain pasta dough.  Pass the colored dough through the fettuccine cutter and lay the strips out on the plain dough, arranging by color and pressing to adhere the strips to the sheet.  Gently pick up the sheet and run through the pasta press one time to adhere the strips.  If using a ravioli form, lay the sheet striped side down, fill the pockets, place a plain sheet of pasta on top, press with a rolling pin … and look at your creation!

Ravioli that is not only beautiful to look at,

but absolutely delicious!