Sprung for a fresh artichoke and cheese ravioli from the refrigerated section for dinner last night. My favorite flavors. It was inedible. I'm sure that the "artichoke" was stem and hard leaves. Awful.

The only time I get really good ravioli that isn't just cheese filling is at restaurants. Expensive so I rarely get it. I know that pasta ingredients are so inexpensive.

How difficult is it really to make pasta? Specifically ravioli. My husband got one of those pasta makers when he was in college. I just make a sheet, cut it in half then put in blobs of filling and cut it into squares, right? Do you do this? Is it worth it?