Guest Post -- Amy from Stitch and Hammer

I received a pasta machine over the holidays. I've put it to use several times for linguine, however, this was my first attempt at making ravioli from scratch. Since the recipe is so simple, the quality of ingredients makes all the difference. Italian Semola (most ideal for its high gluten content) and fresh farm eggs with a dark yellow yolk is ideal for making quality pasta. Ravioli from scratch is easy and can be prepared and served in less than an hour. I highly recommend, The Geometry of Pasta for its straight-forward recipes, plus the illustrations are wonderful. For our meal, we made a white wine and shallot reduction sauce, which paired nicely with the sweetness of the roasted squash filling of the ravioli. We sauteed spinach and dressed it with a squeeze of lemon. Apple galettes were for dessert. 

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