As of late, everywhere I turn, I see ravioli. Thomas McNaughton's pork and pea version was being prepped right in front of me at this year's San Francisco Star Chefs event. Then, I turned on the TV one Saturday to find Joanne Weir teaching newbies how to make ricotta and mint ravioli by hand. And on Sunday, I tasted perfection with an exquisite goat cheese and sorrel rendition at local restaurant Range.
I don't have a pasta maker, so I've never made ravioli at home before, but I'm starting to think I might buckle and finally splurge on the equipment so I can make my very own house-made ravioli. Have you ever made the stuff yourself?