About Pass The Pepper


This is a portfolio really. Simply all things food. I ( M. Clay Wilson ) am a home cook and self-professed food addict showcasing my culinary adventures through photography; all concocted within my little apartment of downtown Fayetteville, Arkansas. Through these thin walls I delight in torturing my friends and neighbors with saliva inducing creations and will now be teasing you with my food porn. Enjoy.

I believe recipes are just guidelines not to be followed exactly. Research what you want to make and develop your own recipe. Get inspired. Have fun with it. Oh, and remember to pass the pepper. It’s the spice of life y’all.

Don’tย learn recipes, learn how to cook.


2 thoughts on “About Pass The Pepper

  1. Hello there !
    I have a question regarding the Goat Cheese and Sweet Pea Stuffed Beet Ravioli with Mint and Walnut Pesto. Your recipe says “Yields: 12-15 raviolis”, but after you say that the stuffing makes plenty, so I need to double the pasta recipe, so If I make the recipe with 4 cups flour 2 cups beets and 4 eggs, i would make 30 raviolis approximately ?? because this looks like a LOT of pasta dough.

    I have seen on other blog that for 30 raviolis i would normally use like approximately 1 1/2 cups flour and 2 eggs. Is it because you use a little more dough to make raviolis that are not too thin ? let me know ๐Ÿ™‚ i have 8 people coming to diner on saturday evening ๐Ÿ™‚

    Great blog by the way, love your recipes ๐Ÿ™‚ I have one too, if you want to stroll around ๐Ÿ™‚


    • I guess it depends on how large you make your ravioli. I made this recipe 4 years ago so the portions aren’t fresh on my mind, but I say go ahead and double it. You can always freeze any leftover pasta.

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