A few months ago we made a variety of ravioli from scratch. It took forever to make. I didn't think I would be up for the task again. I reconsidered, however, changed a few things and went ahead with it. Not making three types of ravioli for six people made things a lot easier. Oh, and if somebody tries to tell you a wine bottle works as well as a rolling pin, they're either lying or stupid. Get a rolling pin.
Host: Me
Guests: Amy and Ledger. Tami would have made it, but was interviewing SGs for potential roommates.
Starter: Garlic Bread
Salad: Check. I may have put too much Balsamic in the dressing, however.
Main: Roasted Butternut Squash and Pear Ravioli with a butter and Rosemary dressing, with grilled Aspargus on the side.
Wine: 2008 Woodbridge Sauvignon Blanc.
Music: Probably Leatherface, I forget.
Gourmet Sunday mainstays weren't in attendance, so I think this is a dish that will be made again. My confidence in fresh pasta-making has been rejuvenated.
