Making our own pasta is something we discovered a few weeks ago. Once you start making your own, store bought will never taste the same. We used semolina and eggs to make the dough which makes it a lot easier to handle than if you use regular flour. It also has about 1/3 of the calories as regular flour.
We stuffed the raviolis with a mixture made from pork, sautéed mushrooms, spinach and a splash or port. Cooking time is only 30 seconds because the pasta is fresh.
The sauce was made using 3 tomatoes, 1 can of tomato paste, garlic, oregano, rosemary, pepper and a splash of port. We mixed all of the above mentioned ingredients and cooked it for about 45 minutes.
When the pasta was ready we served it over the ravioli and sprinkled grated parmesan.