For New Years Eve, we made fresh pasta for the second time (and stuffed pasta for the first time.) We made two types of butternut squash ravioli: one sweet with sage, covered in arriabiata sauce, and the other was a savory butternut squash ravioli topped with butter, sage, and a dollop of goat cheese. We still have a long way to go to learn how best to do this, but it was still yummy and fun.
Happy New Year!
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