I made some ravioli tonight for dinner: ricotta thyme filling with roasted heirloom tomato sauce. Everything made from scratch: the pasta, the filling, the sauce, and the ricotta in the filling.

Suzanne and I went to a ricotta making workshop recently and learned to make our own ricotta from scratch. Mix that with a bunch of fresh thyme, some lemon juice and olive oil. The pasta was a basic egg pasta: flour, egg yolks, olive oil, and some water. For the sauce, I took a few fresh, ripe hierloom tomatoes, cored them, rubbed them with olive oil and roasted under a 400 F broiler until they were soft, browned, and bubbling. Then I heated some olive oil, sauteed some minced garlic until it was soft but not browned. Next I broke up the tomatoes and add them to the garlic and let it simmer and reduce.