Photo by Amy Shutt

From the August issue: Pasta night at home and everything is from scratch

Tracey Koch

August 2, 2017

August is one of our hottest and wettest months in south Louisiana. It’s not the ideal time of year to hang around outside. So we decided to take things back into the kitchen for some fun, hands-on, indoor entertaining.

This delightful meal uses fresh local ingredients and homemade pasta, because there is nothing more decadent and satisfying than a bowl of freshly made pasta or homemade ravioli.

The fresh pasta recipe takes just a few minutes to assemble, and the result is well worth the effort. If you can recruit a couple of friends to help roll out the pasta and fill the raviolis, the whole process takes less than an hour.

Read on for the full recipes in our “Dining In” feature.

By Tracey Koch

Tracey Koch has been creating recipes, instructing cooking classes for both kids and adults, and writing food columns in the Baton Rouge area for over 25 years. She began writing her favorite column, “Dining In,” back in 2013. Find it featured in the Taste section of 225 Magazine every month. When she is not in the kitchen developing and testing new recipes, she is writing stories for her children’s book series about a little goose from Toulouse.