Okay, I know I am suppose to be starting the wine making series and I will, but I do want to put up some pictures from the cooking class. I'll start with creating raviolis. With an avocado green kitchen counter top covered in flour, me covered in flour and the phone, my wine glass and later, the tv remote- People do tell me I "get into" cooking, and yes, my patient husband just smiles and often does my stacks of dishes not saying a word. So once you make pasta dough- you must let it rest for 30 minutes to relax the gluten- keep it covered with plastic wrap so that it doesn't dry out. Previously, I slow cooked a pork shoulder for 10 hours with tomato sauce, red wine and caramelized onions and I had that cooled and ready. I also had boiled and pureed parsnips with cream, butter, nutmeg and S+P. It was also waiting the rolled out pastry sheets. Using a pasta machine, I roll it from 1-6, keeping the dough a little firm. It is a given that some raviolis will be sacraficed to the boiling pot of salty water so it is a good idea to always over count.