Ravioli from the Garden

It's pretty fun to cook from whatever is growing in the garden. The ingredients themselves drive the menu. My neighbor and I try to get together as often as we can during the summer because it's more fun to cook together and then we get to share. This weekend we made two types of ravioli. One with homemade ricotta and parsley filling with a spinach pasta dough. The other was a regular pasta with a squash filling (butternut squash kept from last year's garden) with a sage sauce.

Clare Bear is a good helper in the kitchen

The beautiful spinach pasta

Homemade ricotta filling

One of the best parts of making ravioli is you always end up with leftover pasta for linguini