It’s the final day of recipe week!  And this beauty is one that I will share with you over and over again.

Over a year ago I experimented with making homemade ravioli.  I had a full weekend to myself when I was still away at college and just wanted to attempt to make my own ravioli that didn’t have any additives or preservatives and was healthier than store bought ravioli.

And earlier this year I posted the recipe with step by step instructions, nutritional breakdown, and beautiful pictures from my kitchen.

Here are a few things to note: IT IS TIME CONSUMING.  You need a relatively good amount of space to work with (my parents’ kitchen is small so I had the main table and 2 side tables to work with because there are no real counters).  When you are done, automatically put some aside to be consumed at a later date because sometimes things just taste better as leftovers.

Here’s my original post for Spinach Ravioli, but any stuffing can be used for it I think.