Since making homemade pasta, ravioli filling and sauce is such a pain, I decided I should at least get a photo essay out of it. So here are your illustrated step-by-step instructions for Ravioli a la Beth.

After mixing the dough and letting it set for 2 hours, it is time to roll the dough.

Then you have to fill the ravioli.

And then cut it, of course.

And finally, you cook.

The finished product.

The sad part is that after all this work, it tasted pretty bad. The hubby only managed about three bites before he resorted to pushing the food around his plate and hoping it would look like he was eating. But hey, do I look like Martha Stewart?