Ravioli technique has improved! These are stuffed with roasted squash, ricotta, and thyme. So good! Served with a sausage and tomato sauce with fresh romano on top. Lots of pasta left over so rolled out some fettuccine too.
One of the best things about making pasta is the clamp that attaches the pasta maker to the table doesn't fit! So you must have help to crank, hold the pasta maker, and feed the pasta through! So much fun!
Over supper we had a cool little chat about where all the ingredients came from, what we could trace, what we couldn't, and how far each ingredient travelled. Sometimes taking your work home is delicious!
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