Weekly pasta

I'm getting better at this homemade pasta thing. The dough freezes quite well too so I made a large batch, portioned it out and froze it. I still makes a mess rolling it out but I'm starting to get the handle on it and it's getting better. The pasta has so much more flavor than dried or even the "fresh" pasta sold in stores. I made a pretty good ricotta gnocchi a while back and I'm thinking about adapting that to use as a filling for some ravioli.