I've never experimented much with making fresh pasta.....always felt a bit intimidated. Well, I've decided this weekend is a pasta making adventure.

I have some crawfish tails in the freezer and I'm going to make crawfish ravioli.
I have a recipe in mind, I've been doodling with it this week, and an idea for a sauce that won't be really overly rich or heavy to go with the pasta. I have
some goat cheese and andouille to add to the stuffing.

Any suggestions would be welcomed and I'll post the recipe and pics .....if all goes well and it's edible!!! ;-)