All my attempts at making ravioli have resulted in some pretty bland soup, with filling and bits of pasta floating around in it.

But that doesn't mean YOU won't succeed. . I mean, someone out that is making ravioli. . I have seen it!

I've never made pasta. It's so inexpensive to buy. But mmmm... ravioli. I feel like responding the way a date of mine once did when I asked him if he liked to cook.

He said, eagerly and brightly, "No, but I like to eat."

I have a pasta maker I've never used and I've been toting the damn thing around from house to house for like 15 years. Let me know how it works out; maybe I'll do it too.

Eh. Data point? I make ravioli with wonton wrappers because I like making the stuffing and if the pasta isn't just like Italian mamas make, well I never had one o' those.

I've got a sage bush and some wild mushrooms and a butternut squash that just need a little garlic, salt, pepper and ricotta to turn into tasty ravioli.

Previously one recipe I liked was the same flavors: garlic, parm, salt, pepper, wild mushroom mix finely chopped and ricotta in a cream squash soup.

hahah mygoth that's exactly how food making stuff is treated by me as well.

I bought my older brother a ravioli-thingie when I was a kid, we made ravioli together with it once or twice but since actually knows his way around a kitchen, unlike me, I've never done it alone. a few years later me and mom got together and bought him one of those spagetti/linguini/fettuccini makers as well and I got try that that out with him. Pasta hanging to dry all over the kitchen. It's doable, and fun, but you have to have that magic touch my brother has. I think its called patience.

What kind of ravioli maker did you get? There are lots of different kinds, and some of them are worthless. The problem with ravioli is that if they're not perfectly sealed, you end up with the debris-laden soup danf referred to above.

Making the pasta itself is easy (especially with a pasta maker). After you get the dough all mixed and kneaded, let it rest so that the gluten can chill out, otherwise the pasta will be tough.

Wonton wrappers are much easier, but they're also thinner and don't have the same, um, toothsomeness. (I just made up a new definition for that word based on what it *should* mean.)

The main reason I don't make pasta more often is that 1) it's kinda messy (flour all over the hizzle), and 2) it's impossible to make it cat-hair-free, so it's not really a good thing to make for company. Oh, also, I never have company.

*comes into thread to drool*

I haven't made my own, but I know a few great places to buy fresh pasta/ravioli (the lazy gal's way) and it's true, it's so much better than the dry stuff (and I love the dry stuff). I like to cook mine right in the sauce (maybe add a little extra water to absorb during the cooking), and they come out great. Doesn't matter if the ravioli fall apart a bit then. Top with mozzarella and parmesan. Yum.

Did I say ravioli maker? Because I just went back and reread what you wrote, and you didn't say nothing about a ravioli maker.

Pasta making is fun! Remember to moisten the pasta dough between the about-to-be ravioli so they seal properly when the lids get put on. I made smoked salmon, cheese and dill ravioli with a plain tomato sauce and a few just drifted to pieces when cooking. Very frustrating. But delicious!!

Work with small sheets of dough - it's MUCH easier to handle - and start with doing a few ravioli at a time.

I also have a pasta maker that I haven't used. But making homemade ravioli stuffings is a brilliant idea. Curried butternut squash. roasted brussel sprouts and pancetta. Chicken and green olives. If I ever get my kitchen fixed, I will make ravioli.

In addition to the above advice:

• make sure your sheet of pasta isn't rolled out too thin
• don't overstuff
• most importantly: flour the everliving crap out of each finished raviolo so they don't stick to each other (or whatever surface they're resting on) while you're finishing the rest of the batch. Several times I didn't re-flour enough and ended up with one giant mutant multi-pocketed raviolo.

Thanks for all the advice, everyone! And romakimmy, thanks also for the mental image of a giant mutant multi-pocketed raviolo spreading through the kitchen and eventually taking over the world. THE WORLD!!!! MWAHAHAHAHAHAHAHAHA!