For years I struggled with my ravioli. So many things would go wrong from faulty technique on pasta to a runny over salty filling. Then it all came together over a few months of unrelated culinary experiences. <br /> <br />First, I attended a class at the Institute of Culinary Education in New York, and learned the correct technique for pasta making. A month or so later I read an article and recipe on how to make fresh ricotta at home. I live in rural Nebraska - ricotta - mass produced is hard to find and not great (putting this nicely) - so I was eager to try at home. With huge success the first try - I started to think forward, what would I do with it (other than eat from the bowl with a spoon and scrap of crusty Italian loaf)? <br /> <br />RAVIOLI! All at once I had perfected my ravioli. A simple sauce to finish it off, something that complemented the flavor of the fresh ricotta.

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