Last night I tried my hand at a recipe for pumpkin ravioli that I found in the latest issue of Ready Made Magazine.
I made the "pumpkin puree" ahead of time, which definitely quickened the process last night. It was exciting to make my very first batch of home-made ravioli. I though it would be complicated and time consuming, but who knew it was as easy as mixing together a filling, folding small amounts in won ton wrapper triangles, and then boiling in batches of 10-12 for 2 minutes?
The browned butter topping was awesome, and would definitely work as a great accompaniment to many other pasta dishes. It was a great meal, and home-made ravioli was a new and unique culinary experience for me!