It's not hard.
Carrots from Spring Hill Farm (read about Spring Hill and New Seasons)
Walla-walla onions from the farmer's market
Country bacon from Sweet Briar Farms
Butter from Noris Dairy
Filberts from the market
Salt made by me
Black pepper (imported)
Saute, puree, chop, mix, refrigerate. Done. Easy as ravioli stuffing :)
Eggs from our chickens
Whole Wheat flour from Stone-Buhr
Now, ideally you would use Durum wheat for making pasta. But there is a little bit of a come to Jesus moment that you have to accept--Durum wheat does not grow in the Pacific NW. If you want to eat local, you gotta use other wheat. How can this be, you ask? Read the saga of Durum Wheat in Oregon. Whole wheat pasta tastes just fine in the end. And it's local. Cha-ching!
Finally, an almost completely local ravioli dish and it only took me 2 months. Lol.
Overall, I'm gonna score myself 95% local on this one. The only ingredient that was not local was the black pepper, and there is just no getting around that one.