day 1; attempt something new in the kitchen and accept whatever the outcome.
whether it is because winter squashes have been on sale or learning that my husband loves squash (he tends to be allergic to anything green) i have been slightly obsessed with butternut. so lending to my obsession, i made butternut ravioli.
in my first attempts at making the ravioli, i had issue with the won tons actually sticking together. eventually (about half way through) i stumbled onto a couple of “oh, well that works better!” moments. the most important being when i first dampened the bottom wrapper before putting the scoop of squash mix on it, it became easier to press the two wrappers together.
the final product dressed with fresh sage & pancetta, served with sauteed red kale
and how it really turned out (even still, it tasted great)
i didn’t cook the ravioli long enough. so, i have to ask, how do you know when ravioli is done?