I am really into making the soaked whole wheat macaroni lately. It does take a little time (more than opening a box, that’s for sure!) but it isn’t hard. I have to get better at the texture, though. Sometimes it is too doughy, sometimes it is too soft. I am having trouble getting it al dente, which is how we like it. The texture was the biggest stumbling block with this ravioli. I am open to suggestions!!!
Anyway, the flavor of everything else was great. I wanted to make the filling with clams, but we didn’t have any. So, I sauteed some shrimp in butter and olive oil.
When they were done, I toasted up some bread and crumbled it in the pan with more butter, a can of anchovies, and some garlic.
I put the shrimp and the breadcrumb mix in the food processor with an egg and some parsley.
Once this was done, I rolled out the dough.
Then, I spooned the mixture on.
I covered the raviolis, pressed the air out, and sealed them.
To go with it, I sauteed some spinach in lemon and LOTS of butter.
I forgot to take a picture of the raviolis topped with the lemon-butter spinach, but I did snap a picture of the raviolis John fried in coconut oil!
We enjoyed the Macaroni Monday meal with an arugula tomato salad with balsamic vinaigrette and shaved Parmesan cheese!
The whole thing wouldn’t have taken too long, but, as always, I get easily distracted!