As I made my Homemade Ricotta Filling with Red Italian Dandelion Greens, and Herbs from the Garden, I couldn't help remembering all the time spent in the restaurant kitchen, making big batches of Ravioli. In my minds eye, I could almost see Dad, placing the filling on the huge sheets of fresh pasta, then topping it with another sheet and pinching the dough around the filling… It's a labor of love, so glad Paul still does it at the restaurant…Just wish I had that giant dough sheeter to make the process a little faster than my Kitchen Aid can handle…
