Because of the lack of pictures, you're just going to have to believe me when I tell you that I cooked a pretty delish meal for the "parentals" - my first crack at *filled* pasta from scratch. Basically, I used my colourful pasta dough approach for the pasta, but instead of spinach, used heaps of basil picked straight from our garden. For the stuffing, I used fresh ricotta, button mushrooms and spinach and seasoned to taste. Our nifty little ravioli press (which looks pretty similar to the device below), rendered the creation of these delicious morsels extremely easy.
The filled pasta was topped with a simple sauce of olive oil, garlic, a handful of sun dried tomatoes, a punnet of kumatos, fresh chili and some more basil from the back yard. All in all, I was impressed not only at my ability to make a dish I've always assigned to the too-hard-basket, but also at how simple making ravioli really is. I wouldn't recommend making stuffed pasta varieties for a first-time pasta maker, but after a couple of attempts, it's not a very big leap to move to the filled variety.
The parentals seemed to be impressed. The fatherland was more reserved with his opinion (my guess is because of the absence of meat). The mothership, on the other hand, was effusive with her praise, insisting that I make the meal for her again. My beloved now wants stuffed pasta every night. Carb loading much?