Passion is Thy Name!

I call it Ravioli. WP calls it Italian Wonton. Whatever we call it, it’s the same thing.
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I’ve always been fascinated with how it’s made and ever since I got the pasta-making machine for my birthday present years ago from my Cali ex, I’ve been dreaming of making my own ravioli.
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Finally, after eons of building Italian castles in the air, we got to realize this long-time dream last weekend.
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We pooled together some good friends, prepared the dough and started the FUN!
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As seen in above bottom right picture, the chefs got abit bored with the same shape and decided to get their creative juices flowing. One came up with the karipap shape, another came up with the xiu long bao (soup dumpling) shape. I personally prefer the ori rectangular shape.
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The Filling :
Minced chicken, diced water chestnuts, cheese, herbs, salt & pepper.
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The Sauce :
Tomato puree, finely chopped sweet basil, salt & pepper.
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The Verdict :
Dough not rolled thin enough. Tasted the dough more than the filling. Not yummy.
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The Consolation :
The sauce was splendid. Folks were licking off the sauce and leaving the ravioli behind on their plates.
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Lesson learnt - Need to roll the dough thinner.
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Overall, a GREAT experience. We had more fun making it than eating it. Hmmm..wonder if it was a case of ‘too many cooks spoil the dish’? 
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P/S - Thank God for the backup plan. Jap beef curry is getting to be a crowd fav. It was polished off in seconds!