With some of our new eggs, the Little Farmgirl and I made some classic pasta.
We made a savory cheese filling with ricotta, mozza, and parm cheeses.
She enjoyed cutting and pressing the ravioli's.
We had more pasta than filling, so we cranked out some spaghetti noodles, dried them, and stuck them in the freezer.
The sauce was meatless, but yummy. We used shredded carrots, which gave some consistency resembling ground beef, and dried porcini mushrooms that had been re-constituted and chopped. There was garlic, onion, and many other spices dumped in, for great flavor.
I made some batter bread to go with. Yum.