After watching the Super Chef Battle on Food Network, my sister, Casey, requested that I make a sweet potato, ricotta, and goat cheese raviolo that Mario Batali created. The thought of placing a egg yolk inside of the bigger-than-normal stuffed pasta, along with all the other ingredients, is slightly daunting. I’ve had a few tricky ravioli-making experiences with too-thin-dough and too-liquidy-fillings. Not to mention that hand-making pasta and then assembling the ravioli is a very time consuming process.

Before jumping in too deep with the raviolo, I wanted to practice a more simplified recipe. Now that I’ve got my KitchenAid Mixer Pasta Attachment (Thanks, Alex!), the rolling process is much more time-efficient. I also have a small furry helper (a.k.a. Harry the Mischief Maker).

I selected Arugula and Goat Cheese Ravioli from Epicurious. It turned out to be a delicious recipe – rave reviews from all eaters. If you’ve got the equipment, and several free hours in a row, you should make it.