Butternut Squash - Ravioli - Sage. As I step down off of my butternut squash soapbox, I’ll share my experience this evening. The butternut squash ravioli with cider broth created quite a bit of extra filling for just two people. Tonight, we thawed out one of the extra containers and made up some ravioli. Sending Dale outside before a downpour hit, we brought in about 20 leaves of fresh sage. Browned up some butter, fried the sage in the butter, and then swam the boiled ravioli in the pan with a few ladles of the cooking liquid. Absolutely delicious.
On a side note, deeply saddened about losing Gourmet magazine. I’ve subscribed to Gourmet and Cooking Light for years now. Not sure where I’ll go from here. Maybe switch to Bon Appetit. Anyone have thoughts on the “other” magazine? Would love to hear from you!
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