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I knew ravioli wouldn't be easy to make but even so, they were more difficult than expected. I found it nearly impossible to get them all the same size and the sheets of pasta kept coming out of my pasta machine with extremely angled ends. In the end all was good--I managed to make about eight servings of ravioli in two hours. I froze half of them, so next time I want to eat homemade ravioli it'll be easy.

I filled them with a combination of ricotta, buffalo mozzarella and parmesan. The sauce was toasted walnuts, fresh sage fried in olive oil and butter and a bit of salt and pepper. I garnished with parmesan shavings and truffle oil.

( recipe and photo )