Ravioli! Finally!

umm...why have I never made brown butter before?!

And the pasta journey with Janet continues...
 

I have wanted to make ravioli for some time but never could convince myself to bother with rolling the dough out super thin.

But, with Janet and the pasta roller making thin sheets of dough takes about 3 minutes.

Butternut squash is a favorite of Charlie's so I decided to make my first few batches of ravioli with a butternut squash and nutmeg filling. 

Then, with each batch I experimented with different shapes and sauces.

One of the biggest lessons I learned was that I consistently under-filled the ravioli because I was worried about it bursting open during cooking.

Therefore, the next time I make ravioli I'll be more aggressive with the filling.

My first attempt resulted in square or rectangle ravioli and a Brown Butter and Sage sauce.

I took what I learned from attempt #1 and make my ravioli bigger. 

I also tried making triangles (much easier) and topped them with a Sage Alfredo sauce. 

Sage and butternut squash just go together y'all.

Oh, and I garnished attempt #2 with bacon. Bacon makes everything better!