Any type of pasta is good, ravioli just happens to be one of the best. Especially when the pasta dough is made by hand and the filling is made from scratch. Then raviolis become absolutely amazing. Our July meeting took place at Tricia and Lily's house (in their lovely kitchen). Tricia taught everyone her tips and tricks of how to make excellent pasta dough and ravioli. We had a smaller group than usual, but this simply meant more hands-on time.
Making the dough. Lily slowly incorporates the egg into the flour.
The trick here is to not lot the eggs escape from the nest of flour before they are mixed in.
Ingrid making the ricotta and herb filling.
Vivi chopping basil for the ravioli filling.
Ta da! The filling, all ready to go into the ravioli.
Vivi and Chester rolling out the dough with the hand cranked pasta maker.
Showing off a nicely rolled, thin layer of pasta dough!
One of the coolest tools ever, the ravioli mold. Put one layer of pasta dough, then the filling, then cover with the second layer of dough, go over it with a rolling pin, and voila! One dozen ravioli have been made. 
Makin' the raviolis.
Raviolis ready to be cooked!
The tomato sauce we made to go on our ravioli. This was some of the most amazing tomato sauce ever. I learned that to make authentic tomato sauce like they make in Italy, you need a food mill, and after the sauce has been cooking for a while, you run it all through the food mill and it ends up having an amazingly smooth texture. 
I really want to give Tricia a big thank you for helping out with this meeting and hosting it at her house!
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