The shared house in Melbourne comes with a great veggie patch AND a pasta machine! So we put it all together and made ravioli from scratch with different fillings partly from the garden. One filling was made of roasted green asparagus with garlic and walnuts, the other one of semi-dried tomatoes, pine nuts, and rocket. I used Adelaide tomatoes and put them in the oven for about an hour at 70°C (thanks to Max for the tip). Here is a picture of the pasta doe and the two fillings.
We had the ravioli with sage butter and avocados, which had to go and tasted great with a little bit of salt and sage butter as well. Yummy!