The pasta sheets that come out of my Kitchen Aid Pasta roller are a little too wide. Instead of laying one on top of another to make the ravioli, I should have folded it in half with the filling inside.
My ravioli would have been about 1/2 the size that I made them.
But the size of the ravioli is determined by the space between ravioli fillings
I should have used less filling, also.
I’ll try again and if that goes well, I may try to pick up one of those crimper/edger zig-zag tools.
I like this approach (obviously filling could be your bratwurst version)
OK, I have to say I LOVE the “Ally McBeal” reference. 
And yes - herbs are supposed to be listed in order of quantity. And I have to say - I’ve been mincing fresh parsley and drying it myself on a dish on the counter, and it definitely has a more “parsley-ish” taste than what you buy in the stupidmarket.
Have you tried drying it in the MW? I recently did that with a surplus of thyme and rosemary, and it both came out really well & fragrant. I think Kenji suggested that as a method.
I haven’t but I’ve got thyme that probably should come in (my rosemary often winters over inside the house). Will check out SE for Kenji’s method.
After you mention it, yes. I also see a white slug with a brown spot about to crawl over a pumpkin seed in the second churro photo. 
I made ‘Swiss’ fondue as part of our ‘Christmas (I think) apppetizer dinner’ last year. The 4 grandies just gobbled it up. I used the fondue dish my parents got as a wedding present in 1948. Enamel pan with a copper lid, supported by a brass stand with a brass sterno holder. This is definitely fondue weather here in the NW Rocky mountains.
I air dry all of my left over herbs. Recently I used the dehydrator to dry the last of the chives. Disaster! I’ll keep to the freeze, then cut method in the future. Other than that mishap, air drying works well. Catnip has to be air dried in a closed off room because of the 15+# black cat.
Awww, bummer! I just dried mine several weeks ago in my toaster oven - parchment paper on a baking sheet on the lowest heat I could (I think it was about 150 to 170°) for about 45 minutes or so, stirring occasionally. Worked perfectly! I’ve not done the freezer/then cut method. Do you then keep them frozen for later use?
nothing wrong with those! i like a big raviolo!
Yes, I gather a cluster, like you’d hold raw spaghetti, of varying trimmed lengths, about 8", wrap it tightly in plastic wrap, then foil and freeze it. When needed, I pull it out, snip off what I need, and return to the freezer. I have several bundles in the freezer. They might last into the next year. They are as fresh as it can get for garnishing. The dried ones I use as an ingredient in a dish.
Also celebrating the late season tomatoes and local white beans. White bean salad with tomatoes red onion and canned Bonito from Spain. Room temp, delish !
Church bazaar season is starting where I live. If there are any in your area, you might get lucky and find a fondue pot! I got a lovely clear Pyrex pot at a bazaar a few years ago that I always wanted for cooking rice. I think I only paid $5 for it but it has become one of my most used pots.
They look good to me and if they tasted good that’s the important thing.
I was very happy to see Sunshine eat 4 of those large ravioli(s). She was quite full when she left the dinner table.
TBH I’d rather have “too large” ravioli than too small 
Yes… I was surprised that the cream cheese, ground up brats, onion and mozzarella cheese worked so well together. The filling was enjoyable and you got a lot of it in those larger ravioli.
I know you are supposed to use ricotta cheese, but I haven’t seen that on sale lately. The cream cheese was on sale and initially I thought about making more pierogies with it and freezing them, then I saw a YouTube video about ravioli. The little gears in my brain started turning and I thought “why not give it a try”. I ran the idea past Sunshine who responded “Yes and make them tonight!!”
I will keep an eye out for ricotta cheese and I’ll definitively grab it, if it goes on sale or clearance.
