While maybe not compatible with all diets, it’s tough to match the deliciousness of a plate of homemade pasta & sauce (or gravy, as we Italians call it). Holiday season always makes me crave and think of it, so I captured some photos and directions when we made homemade ravioli the day after Thanksgiving this year. Fortunately, my cuz has already captured the never-before-written recipes that my grandparents used in her cook book, so I’ll provide some photos of that too, like the one below:

What an awesome job she did capturing all the family’s recipes, particularly my grandparents’, by following them around and measuring everything they threw into bowls, pots, and pans. The dough for pasta is really quite easy. See below and consider swapping out some or all of the flour with semolina. We used a 50/50 mix for the ravioli below:

That same dough can be used for a variety of pastas, depending on how you roll and cut it. Here are directions for ravioli, keeping in mind that ground meats, spinach, or other fillings can always be added.

Here’s even a video of Pops we postmortem and am able to put here:

Here are the rav’s before cooking:

Nothing makes pasta better than a great red sauce. It’s the first thing many Italians like myself learn to cook. I never make it quite the same, but in the spirit of Toni-Ann’s cookbook, I also measured my ingredients once to provide this:

Put it all together, and you have: