Butternut squash ravioli on a Sunday afternoon.

First we prepared the dough. (We used the recipe on the back of Bob's Red Mill Semolina Flour.)


Next, we prepared the squash.


Then we rolled the dough through the handy dandy pasta machine.


and molded the ravioli


Nell was quite the cook.

The fruits of our labors. Later frozen and placed in the freezer for future yummy meals!

For the sauce we made a brown butter/olive oil garlic sage sauce (use equal parts butter and olive oil- first brown the butter and garlic then add olive oil and sage, saute for 1 minute.)

and topped it off with shaved dark chocolate.


yum.