Bouldering & Pasta

Today Chad and I did a little bouldering near Old Rag and then headed back to WInchester. I made fresh pasta from scratch and after rolling it through the press numerous times laid out the thin sheets and cut rounds for ravioli. The stuffing came from the Inn at Little Washington's cookbook. It was a shallot and balsamic reduction with cheeses and minced country ham. Everything turned out great and I think I only lost one ravioli to the whole process. Tomorrow its a big drive down to Richmond, the weekend has just begun.