Sweet Corn Ravioli with Sauted Summer Vegetables and Roasted Vegetable Coulis

Growing up and still working on the family farm, I have many food and harvest time memories. My uncle artfully and meticulously maintains our massive family garden and every vegetable in this dish came from it. This recipe combines the childhood memories of making pasta with my Grandma Madeline, the appreciation of ingredients that are carefully grown and a desire to use them in a thoughtful simplistic way. My favorite times in the kitchen with my grandma were when we were making fresh pasta. I loved to watch her make the dough and help her crank the manual machine. She has the hands of a frontier woman, and the humbleness of a woman who had struggled through The Great Depression. It made me see cooking and baking experiences as so much more fun when shared, that in and above all I will write today is the most important thing. This ravioli can be made ahead and stored and the vegetables used can certainly change throughout the seasons to accommodate what is garden fresh.