![IMG_20180221_202446219.jpg](https://steemitimages.com/DQmTWmKvQJ64q2WJGDp1gVXh6ZehxXNSG1fVjFhtbkpxTzR/IMG_20180221_202446219.jpg)

Homemade ravioli, dough i used double 0 flour egg yolk, olive oil, salt, water. Then I mixed by hand set in fridge for 30 minutes. I used my pasta roller to stretch out the dough. Filling I used Italian chociatta cheese similar to a sharper mozzarella. 

![IMG_20171214_132202117_HDR.jpg](https://steemitimages.com/DQmbZLPsmyVgU3A6DGYw97xwYkXN6bgvvCWLs4TyGDqHZBB/IMG_20171214_132202117_HDR.jpg)

![IMG_20171214_133454528_HDR.jpg](https://steemitimages.com/DQmcZcKFu5qr48FpWFxzELcYnGwn23Cp7tNMfgHdSqLeZNw/IMG_20171214_133454528_HDR.jpg)

Homemade tomato sauce, onions, garlic, chili flakes, plumb tomatoes, sugar, salt, pepper and fresh basil.

Potato stack I cut into rectangles and seared in olive oil and butter with salt and pepper. In a small pan I added water, sage, rosemary garlic and beef bullion and wrapped the seared potato stack. Finished in oven, the steam of the flavored water will infuse all that flavour into the potato.

Parsnip puree- sauteed onions and garlic, bay leaf, rosemary, chopped parsnip, heavy cream, milk, grated nutmeg, cayenne, salt and pepper and simmer until tender and put in blender with cold chunks of butter until smooth