Thanks to M. for the brilliant plating, although it doesn't quite come through in this photograph.
So now I understand why everyone raves about fresh pasta! Before I wasn't subject to the full glory, because I always had to roll it out by hand. So it was always thick and, well, uninspiring. I was like, ok, I'm obviously missing something here. But this thin, machine-rolled pasta was so light and delicious and not chewy at all.
I also was excited to try the fettucini and spaghetti cutter, as you can see, we ended up with a lot of fresh pasta. All that (and more) from 2 cups of semolina flour and 3 eggs.
This cannelloni dish was so decadent, and it comes highly recommended. I boiled the pasta first (for like 45 seconds) and then shocked it in an ice bath. M and I then carefully stuffed the pasta sheets with about 3 T. of the filling. We placed seam side down in a Pyrex dish, covered it with sauce, and baked for about 25 mins. at 350*F.
We didn't use a recipe, so everything we made, we just tinkered with until it was yummy. M. found out (the hard way) that if you use a salty cheese in the white sauce, with the salty prosciutto, you might end up with an unbearably salty sauce (yar). But we rescued it by diluting it with half-and-half and then thickening it with a cornstarch and water slurry.
And for dessert, stuffed strawberries! M was watching Paula Deen (at the gym- isn't that kinda masochistic?), and he watched her and her son stuff strawberries. So he added his own flair and some grated Icelandic milk chocolate, courtesy of Whole Foods.