I am going to be 100% honest here since I feel that is the best policy. I ran to TJMaxx to purchase some pretty bowls before I started making this ravioli. I wanted camera ready bowls, thankfully I already had
pretty gorgeous measure cups.
I knew this would be a process but I wasn’t aware that it would be messy. As evident in the picture below, I created quite a mess! I was lucky enough to score a pasta machine from my friend Thomas which helped flatten out the ravioli. I also used a glass for small pieces (maybe a little much but I call it resourceful).
The filling was the easiest part since the pumpkin came from a can. Deciding the quantity to go in the middle of each ravioli proved to be a task but once you got the hand out if things start to run a little smoother.
The finished product drizzled with browned butter, rosemary and thyme add the finishing touches to this meal and created a delicious aroma in the apartment.
Overall I had such a fun time making this and learned quite a bit along the way. I thoroughly enjoyed the process but I am going with some a little less complicated for next week’s post.
FRENCH TOAST, the mecca of my childhood. My grandpa and great-grandma made it like no one else can. After asking a friend for a new recipe she handed me this one from Annie Eats. So next week I will review the process and my final thoughts on if Anni’s measurs up to my family’s french toast.