It’s official.  With the addition of Semolina Flour, Bob’s Red Mill products now take up a larger percentage of space in my pantry than all other pantry items combined.  It’s ridiculous.

I couldn’t help it though.  I’ve been craving ravioli all week and it’s impossible to find a grocery ravioli that meets my non-dairy needs.  And everything I’ve read says all-purpose flour works just fine, but semolina… Well semolina is made for pasta.

I also knew that if I made it, I could add all the mushrooms my little heart desires.

And my little heart desires lots of mushrooms.

So I rolled out the dough that I prepared using Bob’s instructions and stuffed the ravioli with “ricotta” and lots of sauteed portobellos.  I used the same ricotta that I learned how to make at the Rollin’ Oats cooking class I attended a little while back.

The dough was surprisingly difficult to roll out.  It was thick and elastic and gave me an upper body workout I wasn’t prepared for this evening.  It was tough enough to justify looking into the purchase of a KitchenAid Pasta Roller.  Did you know they also make a ravioli attachment??  For the record, I’d like both, please.

The end result?  Yowza!

The ravioli was super delish.  I think the semolina flour added flavor that you wouldn’t be able to achieve using plain old, Jane old flour.  It could all be in my head, but that’s my story and I’m sticking to it.  I also created a personal best in the sauce department tonight.  Check back tomorrow for the recipe!