Now that we are rested, I wanted to cook. I was also craving ravioli. I have made ravioli from scratch before with various levels of success, but each time I seem to get better.
Making the pasta is easy enough, it is 2 cups flour, mixed with 2 eggs and 2 egg yolks.
For this pasta I added some finely chopped (pulverized) dried sage.
The filling was easy too, my favorite, butternut squash!
Once I made all of my little pockets I dropped them into a large pot of boiling water. Like all fresh pasta cooking these ravioli only takes a few minuets.
I dressed the ravioli with fresh basil pesto, tomato jam (I may be a little obsessed, I am incorporating this into every meal) and fresh goat cheese.
Our sage and butternut squash ravioli with pesto, tomato jam, and goat cheese dinner was a delicious success.