So, David and I decided to attempt to make homemade pasta once again and I am soooo thankful that we mustered up the courage to do so…It came out great!

We decided on ravioli so I got busy and made two different fillings. One was a Spinach & Tofu-cotta (like ricotta) and the other was a sweet and savory Sweet Potato con Queso Fresco (a wonderful salty Mexican cheese that doesn’t melt too much, which is perfect for ravioli).

Below you will find another photo recipe of our 2 hour expedition into what happens when you combine flour, water and a bit of oil.

Making the dough

Rolling the dough

Rolling the dough….some more

And some more.

Laying out the dough.

Placing balls of the spinach filling on the dough.

Place balls of the sweet potato filling on another sheet of the dough. Make sure that you run a finger that has been dipped in water between all the filling balls and along all the edges. This will act as a sealant.

Fold the dough over the fillings

Seal all the edges by pressing down the dough.

…and in between each filling.

Now start cutting into ravioli. You can use a press like we did or simply a knife for a more rustic look.

The finished product, some for that nights dinner and some for the freezer. To freeze them just lay them out in a single layer on a baking sheet lined with parchment and place them in the freezer for at least and hour, then bag them into freezer bags.

Make the sauce…it was a roasted butternut squash.

Boil the ravioli for 3 minutes.

We enjoyed the ravioli with a nice chianti! The meal was loaded with veggies and had such deep layers of flavor all wrapped up in wonderful little packets made simply from flour, water, oil and love.

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