I must have spent two days bragging about making butternut squash ravioli from scratch. Two. Days. First I was going to roll the dough myself, then I was going to shortcut it with wonton wrappers... then I was tired and they were out of wonton wrappers at the store, so I just made the filling and put it in giant pasta shells. Yes, I am ashamed of myself, but it was still worth eating.
In other news, I keep my trap shut unless I've already made something these days, so I do learn.
Now, if I were making actual ravioli, I would make some sort of sauce to top it. Despite the hack job on the pasta, I did put together a tasty sauce that consists primarily of wine and butter, so you know it's good.
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