Cooking

Yesterday's Ciabatta turned out great, even though I say so myself. The crust was crusty, the inside was light and fluffy, had the right sort of texture and even looked like proper bread.

Decided to make homemade ravioli to have with it, so again made the pasta from first principle. Another first for me, much less waiting around than the bread recipe. Barking made a lovely spinach, tomato, pumpkin and parmesan filling for the ravioli. She also made a tasty tomato sauce, delicious washed down with a bottle of Morton Estate Sauvignon Blanc.