Last week I registered Noah for Kindergarten. Yesterday, he had his pre-Kindergarten check up. Is this real life? I know us moms say this constantly, but where has the time gone?
It’s seriously hard for me to comprehend that he will be in elementary school in a few short months. He will be away from me for 6.5 hours on a regular basis. Someone get me a paper bag because I’m having a hard time breathing. My heart feels heavy.
I know it will be nice to have a break. I know I will get to spend quality time with Hannah like I was able to with Noah when it was just him. There are days now that I think Kindergarten just can’t come fast enough. But when you sit down and think about it, when you set it in motion, then it hits and it hurts. My awesome friend sent me this article today and by the end I just couldn’t keep it together. Truth. It was perfect and horrible timing. Gah, the feels.
You know what helps with all those feelings. Homemade pasta. Better yet, homemade pasta stuffed with cheese. My name is Meg and I’m an emotional eater.
These delicious pockets of goodness are started with my homemade pasta and a simple 3 ingredient filling. I swear, I will never purchase store-bought ravioli again. The pasta is so tender and the filling is light and creamy. Carbs and cheese all rolled into one, emotional eating at its finest. Don’t judge.
They do take some time to make but trust me, they are completely worth it. Next time around, I’m going to make a double batch since I will already be taking the time to make them, then freeze half so we have them ready for a busy night.
For now, you can find me with a plate of these. Or a package of frozen thin mints. Or both.
1 recipe homemade pasta, rolled out into sheets (one setting thinner than recipe states)
1 cup ricotta
1/4 cup parmesan cheese
salt and pepper
1. Combine ricotta, egg, parmesan cheese and salt and pepper.
2. Lay out a pasta sheet on a floured surface. Place 1 tablespoon of the filling about an inch apart on the front half of the pasta sheet. Fold the top of the dough over the filling. Press firmly around filling, ensuring that it is completely sealed and no air bubbles remain. Using a ravioli cutter, press down firmly around ravioli. Lift and place on a floured baking sheet. If you don’t have a ravioli cutter, you can cut squares using a sharp knife or pizza cutter. Keep covered with a clean kitchen towel until ready to cook.
3. To cook, place in boiling water and simmer until they start to float (it took 2 minutes for me). If you want to freeze them for future use, place them in the freezer on the floured baking sheet in a single layer and freeze for 4-24 hours. Place in a labeled freezer bag.