The Majickal show of Merlin

I've always loved knights, honor, battles, chivalry, pretty princesses, dragons, and we most certainly cannot forget, majick. (It IS spelled correctly btw). There is something so achingly beautiful about knights filled with chivalry, riding on gleaming horses, bravely facing their battle. I suppose it has to do with humanoids of now, most, not all I suppose, being selfish, mean, arrogant, prissy, in general the bringers of bad vibes. I really do long for the days of elegant princesses and valiant knights, the regality of it all. And I would be half and half, a knight and princess all in one. Not at the same time, just like in shifts or something.

Anywhoo, Merlin is a BBC show (meaning the American producers cannot ruin it with their predisposed 'rules' of how shows should be). And basically needs no explanation (ok then so why write about it). It portrays a younger Merlin, growing up, still learning his powers, or ahem his craft. His interaction with the young King Arthur are priceless good laughs. He also interacts with Morgana (who in this world is a ward of King Uthor), and Guenevere, a servant. Yeah, so the characters are a bit tossed. I might as well tell you Arthur is the Kings son, not some poor kid who pulls a sword from a rock. So, hmmm, explaining WAS necessary! The show is usually lighthearted, though, as shows pass time, most want to be taken more seriously and the end result of that is portrayed on the show as drama. But it is a good watch for fantasy lovers.

Whole Wheat Ravioli with Pesto Cream

So I have been feeling guilty about eating too much white pasta. We all know (or do we?::eyes person in front of her in a sizing up sort of way) that white pasta is just a bunch of crap. The carbs just turn to sugar, you don't get your fiber and other vital nutrients that wheat can give you just are not there.

Whole wheat just seems to have more taste to it?! The question mark is there because I wonder why most breads on the shelves are white, most breads, most pastas. After you have been feasting on wheat thingies, white just tastes plain BLAND.
Yesterday, I made whole wheat ravioli, mmmm mmmmm mmmm mmmm. Okay at first I was scared for wasting 2 hours of my life making these 'horrible wheat ravioli'. Explain:: Though I like whole wheat stuffs, homemade wheat pasta just didn't turn out for me. Until now!

2 cups of flour
2 eggs
1/4 ts salt
and as many TB of h20 as you need to form a stiff dough
Knead for a while and let rest (a 30min to an hour or more)
Then just roll (or use had cranker) until thin enough for your personal taste buds, and fill your filling.
My filling was ricotta, cheddar (a sprinkle), pepper Jack (a sprinkle), and mozzarella (sprinkle), some fresh oregano, salt, olives, black pepper and red powdered pepper

NOW THE SAUCE!!!! What made the pasta!
I made a roux (of butter and flour). Unfortunately, in my hurry (as usual), I undercooked the flour (and yes you can taste it), so I was forced to cook the sauce itself for a bit.
I added a cube of frozen pesto, added some leftover heavy cream and some milk until the consistency was good enough for me, personally. Make sure you mix constantly. Or use a hand blender, what's it called immersion nowadays? Added more pesto, salt, black pepper, basil, and whatever you want.

I froze the leftover ravioli, hope that is how you do it, raw, cause that's how I did.

Last month I had made a mushroom ravioli with mushroom sauce, aaaaaaaaa (that like when you see angels on tv and the background music goes aaaaaaa).