Hi Y'all. It's winter here in Iowa, but I'm getting a supply of frozen porcini mushrooms tomorrow (as well as some dried) and have decided to make ravioli. I have ground meats in the fridge (pork, turkey and too lean beef). I want to make ravioli, however, maybe because it's winter, my imagination is hibernating and I can't seem to come up with anything. I'm even thinking of wonton wrappers for the pasta because, tho I have an Atlas Pasta Maker (hand crank), I find it difficult to use without two people and husband won't be home till end of the week. Also, a sauce. I just don't think Marinara (my own) would be right with this. Do any of you awesome cooks have suggestions or comments? I would appreciate any help you might offer.