Sundried Tomato/ Goat Cheese Ravioli

Is there anything on this earth better than homemade pasta??  Maybe one, HOMEMADE RAVIOLI!  I made these ravioli’s a couple weeks ago, and I was so happy to pull them out for dinner yesterday, because they could be the best thing I have ever made!  We finally perfected the art of FREEZING the ravioli , so they aren’t a disastrous clump of frozen dough…. You set all ravioli on a cookie sheet, place in a deep freezer for about 10 minutes, or until frozen, then bag them – and guess what?  They don’t stick together!  Yay! 

I made a simple sauce of sauteed spinach, garlic, salt, pepper, red pepper flakes, 2 tablespoons of butter, splash of olive oil, and a splash of pasta cooking water, and VOILA!  Something that tastes like we were in a gourmet restaurant!

I also made spinach/ricotta ravioli, and pumpkin ricotta sage ravioli that same day, cannot wait to try them

I used my normal, giada pasta dough recipe, ran it through my kitchenaid pasta attachment up until setting # 6 , then filled them with this scrumptious recipe :

10 oz goat cheese

5 oz ricotta cheese

1/2 cup parmesan cheese

parsley – chopped

salt and pepper, and a little garlic powder, if you like that

1/4 cup of sundried tomatoes – chopped

Combine all ingredients – stuff into little ravioli’s – enjoy and eat as many as you want!