Ravioli

Last night we made the most divine dinner we've had in years.

Butternut Ravioli, and Spinach Ricotta Ravioli (made with swiss chard) with sage butter on top.

Holy Moly.

Here's the recipe for Butternut Squash Ravioli:
http://iowagirleats.com/2009/11/06/how-to-bake-butternut-squash-butternut-squash-ravioli-recipe-2/
and
http://iowagirleats.com/2009/11/05/pan-fried-butternut-squash-ravioli-with-walnut-butter-sauce-and-bacon/

Here's the recipe for Spinach Ricotta Ravioli:
http://www.foodnetwork.com/recipes/keith-famies-adventures/spinach-and-ricotta-ravioli-recipe/index.html

We followed these recipes pretty much exactly for the fillings. We followed the Butternut recipe to construct and cook the ravioli. We made the sage butter sauce in the Spinach recipe.

Let me just say, if you've never made sage butter - at least do that before your sage keels over in the garden. Oh my...

Elizabeth

PS. I made a date-nut bundt cake with Rum Glaze for desert. It was nothing compared to the raviolis, but...