I went to the wedding of Emily's cousin a few weeks ago, and for my main course at the reception I opted for the vegetarian dish: butternut squash ravioli. While I quite enjoy butternut squash -- it's among the many things I look forward to in fall -- the idea of stuffing it into a ravioli pouch never really occurred to me. As it turned out, my dinner was quite delicious and so, naturally, as soon as I returned home I decided to try my hand at this pasta-making business.
This particular recipe is adapted from
a recipe I found on the Poor Girl Gourmet. I didn't change much, but I figure that I can be a bit more concise in my instructions than the author is. Also my pasta-making technique is better, in my opinion. After all, I have
experience with this sort of thing.
