So this was my first attempt at homemade ravioli bolognese. Now I have to confess that I actually made the raviolis themselves in the kitchen of my friend's restaurant right by his side and then took them home to cook. But since I made them, it counts.
I got to flatten the pasta through the press, lay out my strips and dab the cheese onto them. Then I topped with another pasta strip, finger pressed them into shape and then trimmed and separated each one. It took a long time but it was worth it in the end.
The bolognese sauce taken from the restaurant because it was just easier and the real thrill was making the ravioli's. I felt like Chef Boyardee!