Fresh, Filled Pasta

[JasonFrishman]

Okay, I would love to learn to make my own fresh pasta, and i know that it is worth it. but right now, i don't have time to learn it the way that i would want to.

SO, where do i get the best stuffed/filled fresh pasta around the burlington area?

I just got back from Boston, and brought back these AMAZING weird-shaped pasta, stuffed with smoked gouda and pear. I made them with a quick fun sauce (i'll post that in the recipe section later tonight) and it was fantastic hot and then again later as a cold pasta salad. 

i'd like to make a lot more super fun pastas this summer, especially since i will have access to all of our wonderful products. so where do i get the best fresh pasta?

(and who might want to point me in the direction of making my own?)
-jason

[Courtney McLaughlin]

Jason,
 
  I have this great ravioli recipe from when I lived in Italy.  Gratziella, the Italian cook where I lived, made this ravioli stuffed with the traditional spinach + ricotta and topped with sage butter.  Of course, you can adjust the filling and sauce any way you like.  Hmmm, now you've gotten me thinking minced pear and gouda...
  What I like about it is that I don't need a pasta maker.  I just use a rolling pin.
  I don't know if THIS is how you want to learn to make pasta.  It's just easy for me, though it takes more time and space and makes more of a mess than the average meal.  Totally worth it at the end though!
  I will get that to you when I find the recipe and am not so tired.  Hiked the hump today, played in my garden, and ready for bed!

Courtney

[Suzanne Podhaizer]

All of the local filled pastas I've tried have been frozen, and none of them were memorable.

However, I've never tried anything from Pastabilities in Williston. They don't get too exotic with their flavors — although they do a "Squid Ink Cheese" version. Others include "Beet with Goat Cheese" and "Spinach Artichoke." If you try any of their stuff, I'd love to know how it is.

When I want good ravioli, I usually make it! The best one ever was a chestnut-celeriac version from The French Laundry Cookbook, but it was also insanely time consuming. And I do use two gadgets that speed up the process: a pasta roller and a ravioli-shaping gadget that I got at Kiss the Cook.