Butternut Squash Ravioli w/ Sage, Butter and Cinnamon Sauce

Yeah, that's right, I didn't stutter. hahaha

My first attempt at butternut squash ravioli and it left me so happy. Not perfect, so there is room to grow and really find out what would make it that much better, yet still so good. These ravioli's turned out so well on so many levels.

The ravioli itself, being the dough and size were perfect. The ratio of dough to filling was perfect. Both are important components in a ravioli, having to much dough masks the filling and to much filling ends up taking away the dough. The filling consisted of Cream, Nutmeg, Pecorino Cheese, and a little bit of onion. Then once boiled fried in a pan for a quick couple of minutes in a sage butter sauce and finally a little cinnamon cooked on them at the end. The result was perfect and couldn't allow any complaints.

Butternut Squash Soup

I have always been intimidated by butternut squash for some reason. I don't really know why, but I finally made my first attempt at it and it turned out to be great success. The soup at first taste was shocking. I wasn't sure if it was in a good way or bad, however by the end of the bowl I realized it was in a good way. The flavor profiles in this soup were just off the chart, it definitely didn't lack flavor. The combination of the Chicken Stock, Cream, Squash, Sage, Onion, Cinnamon and Nutmeg blended together so well that I had just never tasted anything like it. The part that sent it over the edge was a nice piece of toasted sourdough bread to go with it, perfect thing on a rainy day.

More about the flavors:

Creamy, but not from the cream, the consistency was very pleasant and not overwhelming like some cream soups can be. I think the chicken stock really helped balance this out. The soup was also did not just have one flavor, it seemed to be so many flavors that came together. I honestly could not point out where the new taste was coming from, even though I knew what was in the soup.

Taco Night

Taco's everyone loves em, who could hate em. But just like everything else I don't like to stick with a basic menu I try to add something extra to the menu. Tonight it was my chicken that was the above and beyond dish. The chicken thigh meat, which has so much more flavor then regular breast meat, was simmered in a tomato sauce. The sauce consisted of a great mole seasoning, garlic, tomato bouillon and Salt & Pepper. Then let simmer and even out into a great sauce that flavored the chicken well. The other items were pretty standard and typical of a taco night; two different meats, cheese, guacamole, salsa's, tomato, lettuce, onion, cilantro, fried tortillas, sour cream. The night went very well, and fortunately no mistakes were made.

Beef Fillet w/ Gremolata Garlic Mashed Potatoes & Peas

One word... Amazing. I have to start off by giving credit to Gordon Ramsay, I initially saw part of the dish in one of his videos and went from there. The beef was a little difficult and in the end came out a little more rare then I would have liked however to my surprise the beef had a taste that was far superior to that of the beef that I have tasted before. Perhaps it was the Thyme, Bay Leaf and Garlic that I cooked it with that helped with the flavor but the beef flavor was far more intense as well. The gremolata, a combination of Parsley, lemon zest, capers, olive oil and Salt & Pepper only enhanced the combination of the plate. The two sides were ok, but in no way comparable to the fillet.

The wine that I paired with the meal was from Unti winery in Sonoma County. The wine was a Petit Frere, bottled in 2008, consisting of 72% Grenache, 15% Syrah and 13% Mourvedre.

The wine had a bit of fruity citrus and a light smokiness that paired well with the fillet and lemon zest from the Gremolata on top.

Perhaps it will take another turn at this dish but there was something about the combination of the Parsley and Fillet that worked. Also the tip of cooking the beef in Chicken broth worked very well. I don't think I added enough broth or possibly that the pan I used was crooked, but I didn't end up having anything for a simple sauce made from the left over juices of the beef, herbs and broth.

Tagliatelle Chicken with a truffel cheese cream sauce and smoked paprika

Still trying to perfect this dish. Getting close but not quite there. If you have not read my previous attempts at this dish, it stems from a dish that I ate several times at a nice restaurant in Florence, Italy about 5 years ago know. It was so good, that it has stuck with me to this day and soon I will perfect this one.

The Perfect Scrambled Eggs with Tomato and Green Onion and Chardonnay Trumpet Mushrroms

What else is there to say. For breakfast, this just does it for me; simple easy to make and tastes so good.

Opah Fish with a Summer Vegetables in a White Wine Cream Sauce

I have been waiting to attempt a meal like this for a while. I started experimenting with some fish dishes during my time in Sweden, and ever since I have come back I have been wanting to continue but just never had the opportunity. The fish that I used for this meal is called an Opah Fish; from the little research that I did on the fish it typically swims in the category with other Hawaiian fishes. Also known as the "Hawaiian Moon Fish". The fish monger that I got it from said it is similar to a Tuna but rather then having that dark redish pink color it is white, yet still very meaty and not so delicate. I pan fried the fish and paired it with a very nice lighter sauce cream sauce that consisted of a dry style Chardonnay and various vegetables. The plate was very nice and paired well as a whole, though as a dish it was missing at least one more component in my opinion. I would have liked to have potatoes with the meal, possibly lady fingers or Yukon golds. However, very nice and definitely a good test for me as my experience with Fish as not as good as with other meats.

The Vegetables were Trumpet Mushrooms, Red Onions, Carrots and Red Peppers.

The Culinary Dropout, Scottsdale AR

Ok, I passed by the place in the car and thought I had to go there! It was definitely a cool place with a great atmosphere and set up. I ate at the bar which was fully stocked and then some. They were your typical bar but as soon as you started looking around you could tell that the bar manager definitely had a passion and good knowledge for what he was doing. The bar featured a wide variety whiskeys and Tequilas as well as Mezcals. The beer selection was also not of the ordinary and was surprisingly good. I had the Abita "Purple Haze" from New Orleans, this beer was a perfect combination of a light amber ale with sweet notes to it there were very well balanced and not even close to being over powering. Very drinkable with little hesitation. They served all their beers in Pints and 20 oz. glasses. The other beer I tried was from SanTan Brewing called "Epicenter", a locally brewed beer from Chandler, AR. It was also good, a lot darker and had a bit of a bite.

The bartender's name is Rachelle, and is also very nice. The entire staff were friendly and very helpful, stress free. The feeling of the restaurant was very casual.

As for the food that I had a menu that fit the name to the "T". I started off with a Gorgonzola Chicken salad that had smoked almonds, apple, and a sour cherry vinaigrette. A perfect salad, the flavors and consistency of all the components came together for a nice elegant salad that still had the feeling of being suitable for a down to earth person. The smoked almonds, sour cherries and gorgonzola all were so good. There was also on the menu a separate list of cheeses that could be ordered and with no surprise were very good. I ordered a Spanish aged goats milk cheese called Garrotxa. This cheese was obviously, amazing. On the softer side, texture wise had a small similarity to Parmesan cheese with a pleasant lingering essence on the back of your palette. Paired well with cherry preserves, when put together the sweet notes of the cherries were showcased but did not take over the entire flavor of the combo. Beer friendly: Paired well with the Purple Haze.

As for the main course I had the Salmon that was served a top Fennel, Apples and Farro. Very nice flavor combinations, allowed for the fish flavor to be showcased with a nice sweet flavor from the Farro.

Before I left I had to try at least one of the Mezcals: Ilegal Repo Mezcal, which was apparently just released.

The nose: Very strong, smoky

The flavors: Medium smokiness, manageable heat, almost like a woody smokiness, and a soft flavor down the palette.

Overall I thought it was a good experience and would definitely recommend to other people who are coming through the area.

Tip from a California Local

Ok, I must say that after experiencing what some people go through there whole life, like people in other countries that have never experienced a peach like this because they simply dont grow everywhere or just are not that ripe, that I cry a little inside for you. Anyway, This has to be one of the best peaches I have ever had. And guess what, I got it from a little stand on the side of the road off of I-5, interstate freeway near Tracy. The peach had everything goin for it. Color, texture, body, flavor, smell; this Peach definitely came from some pretty perfect conditions. So for those of you traveling to California around summer time, preferably August to September try taking a drive down I-5 and stopping at one of these local friendly stands that have some of the best peaches.

New Feature

Hello everyone, because of my new job things have changed a little for me and I am a lot busier. I still plan on cooking and posting my dishes however I will also be traveling a lot and because of that cannot cook in a hotel. Therefore I have decided to take this opportunity to indulge in the local restaurant scene of the places that I travel to. So my blog will be a combination of my dishes, when I can cook and a break down of the restaurant and food that I order there.

Chicken Broth

Broth can be such a versatile ingredient when it comes to cooking. Lately I have been trying to figure out how I can cook chicken in a pan without using oil and frying it. By using chicken broth, not a lot but enough that it covers about half of the chicken in the pan makes such a difference. Of course it depends upon the kind of chicken broth you use, whether you make it yourself or it is canned or in a bouillon cube form. They all have different outcomes. I prefer to make my own from the left over chicken body after I have made the different cuts. In addition I like to add carrots, celery, onion, cilantro, basil and oregano for a basic chicken stock. You can add other vegetables depending upon the outcome of taste you are looking for. Typically I don't like to salt it though, because you may never know what dish you will be using it for, and you can always add salt later.

The stock can also be used for many different kinds of simple sauces. I particular one that I like to use is simply butter, chicken stock and paprika. Then simmer vegetables in the sauce to give a great flavor.

But ultimately cooking chicken in a bit of chicken stock helps to keep it most and won't let it dry out as fast as when pan frying it.

No-Bean Chili!!!!!

The inspiration for this came from all the corn that I have laying around my house. Being that it is corn season this is the best time to cook with corn. This chili, is a simple beef, roasted corn, onion and garlic. The spices used were cumin, cayenne pepper, salt and a mole rub spice. The corn was roasted before I added it to the chili which added to the smokiness that paired really well with both the cumin and mole rub. The flavor of this chili is really amazing, a great sweet smoky flavor that when given time opens up on your tongue so nicely. The beef also if let simmering long enough is so nicely soft on the teeth and soaks up the tomato juice flavoring.

Summer Food

Summer brings some of the best and simplest foods to cook. Most of them need very little help because on their own they are just so good. Corn is one of them, 6 for $1, what a good price. The only down side was that I had to battle about 7 other small old ladies, because they just post on the outside of the big crate peeling corn looking for the best ones.

Anyway, this is three separate components. The sweet white corn was grilled with a cilantro butter sprinkled with some smoked paprika. Grilling corn is one of the best ways to eat it I think, the smoky BBQ flavor that comes out in the corn is amazing. With the addition of the cilantro in the butter the combination of sweet and well... cilantro flavor paired very well. The chicken was marinated for a couple hours in a combination of BBQ sauce, Lemon juice, smoked Paprika, salt and Dijon Mustard. Usually there are a few other spices I use but this time I substituted them out for the Dijon Mustard. The green beans are also now in season, and have the best flavor when simply boiled for just a couple minutes. The cheese sauce was a basic Bechamel with some mild cheddar cheese added, and added some great flavors to the entire meal. This was my first time making this sauce, I have seen it done a few times and realized that it really isn't to hard. All the elements in this dish played together perfectly.

Stuffed Squash with an Oregano Caper Tomato Sauce

The stuffing was kept very simple, carrots, Yellow & Green Squash, Green Bell Peppers, Red Onion, Yellow Peppers, Chicken, Cilantro, cheese, Olive oil and Balsamic Vinegar. Soo good, especially inside a Squash, I usually do peppers but once I found this squash I thought... it was made to be stuffed! The sauce is a simple tomato sauce with oregano, thyme, onion & garlic, salt & pepper and capers. Let that simmer for some time and it brings out some great flavors of the capers that blend really well with the tomatoes. I tried some different things with the presentation, but am not 100% about it, though I'm not quite sure why. The food the was great and each individual flavor blended very nicely together, there were no extreme flavors that took over.

Tagliatelle pasta with a mushroom truffel sauce

Very easy and has a lot of flavor. The sauce had great earthy tones from both the mushrooms and truffel oil. At the some green onions and paprika to garnish are great additions to the flavor, especially the smoked paprika. It stands out on its own and at the same time compliments the entire dish.

Building bridges between countries

The color of this sandwich is really what stands out the most to me, besides the flavor. There is a toasted sourdough bread with Asiago cheese, Fried egg, sauteed mushrooms, and green onions. The mushrooms were sauteed with garlic and Turmeric and hot oriental mustard powder. The combination of the two powders is what gives it the beautiful orange, neon yellow colors. I used the same pan after the mushrooms to fry the eggs and that is where the color on the eggs is coming from as well. The heat from the mustard powder was not very big, indicating that I need to use more next time, but there was a different kind of heat in the flavor of the mushrooms which I am giving credit to the mustard powder for.

Doing things like this I have found will increase the flavor so much, like the eggs in this case. The juice and flavors from the mushroom stay in the pan once they have been removed and transfer over to the eggs. Such a good combination!

Turmeric is most commonly used in areas of the south and south west of Asia. It is primarily used in a lot of Indian and Middle Eastern dishes.

Cilantro Breakfast Sandwich

Sourdough French bread with melted Asiago cheese, Sauteed onions, Fried egg and Cilantro. Nice and simple, easy to make and the perfect way to start the day.

Mid East meets Italy on a Quesadilla

So I had some extra cheese and cilantro and other things in my fridge from some previous dish I was making and had a left over bottle of white wine. I thought what would be better then Quesadillas. Usually when I make them I don't necessarily have a set plan and try to make the best combination of what I have at home. This time it worked out so well, my friend that was with me said specifically, "It tastes so fresh and is a really good combination of flavors. I started by making a simple version of a bobaganoosh. Fried eggplant with turmeric, mint, garlic, onion and salt & pepper. Once the eggplant is fried smash it and spread as a topping on the tortilla. For a cheese I used Mozzarella and Gorgonzola cheese, then finally put some frech cilantro on top and melted everything together in a pan. The end result was soo good, very tasty and flavorful. The cilantro gives it a nice fresh taste, breaking through the oil of the cheese, while the gorgonzola gives the whole combination that extra bite.

something that went completely right

I really am not sure what to call this, but I am so excited about the sauce that I made. It is a tomato sauce simmered with Turmeric, a Large Black Cardamom pod, and a little Cumin. There was also some Garlic and Shallots in the sauce as well. The taste is pretty much what I was looking for. I didn't want an herby tasting tomato sauce, that Oregano would give but I wanted strong flavors that are representative of the middle eastern territory. The combination came completely out of no where, and I really was not sure about whether it would work but luckily it was a god combination. About 45 to 1 hour simmering was all I did, though if I had given it a longer time it definitely would have shown more in taste and flavor.

The mashed potatoes had 4 different cheeses mixed in. I had 2 artisan cheeses that I unfortunately cannot remember the name of, one of them was a saltier style cheese made around the bay area and the other was a type of cheddar that actually was made in Santa Rosa, CA, where I grew up. The third was a Parmesan cheese, and the fourth was Mozzarella. I probably didn't have to add the Mozzarella because the strong taste of the other 3 was enough for the potatoes and turned out really good.

The vegetables were an assortment of carrots, squash, and shitake mushrooms that were lightly sauteed in a pan with some salt & pepper, white balsamic vinegar and olive oil. They turned out so good, crispy, light and full of flavor. The balsamic vinegar gave them a little bite that actually went well with the vegetables as far as being refreshing.

Lastly in between the mashed potatoes and chicken is sauteed spinach, which I like to add to meals to help break things up a bit and give some hearty tastes meals.

Strawberry summer salad

Baby spinach leaves, Strawberries, Candied walnuts and blue cheese with a raspberry vinaigrette. Such a great salad during the summer time, before most any meal. The spinach gives the salad more body and makes for a more filling meal. I also like to add Hard boiled eggs to this salad as well for another source of protein if eaten solely as a meal.

Vegetable Medley Breakfast Sandwich

At first glance the Sandwich is just so vibrant and colorful. The flavors and taste is just as vibrant! The bread is once again a Cheddar cheese & Garlic loaf that was pan fried. Then a fried egg, Sauteed spinach, Gorgonzola cheese, Tomato, Red onions, sauteed Shitake mushrooms Squash, and Red bell pepper with garlic. On top to garnish is a bit of Green onion. Very good, simple and easy to make and for breakfast is very nice, light and easy. Doesn't start your day feeling sluggish like typical big breakfasts tend to do.

Pizza #4

The fourth and last pizza, for the night, had Shitake mushrooms, Trumpet mushrooms, Arugula, Mozzarella cheese, Gorgonzola cheese, White truffel oil and drizzled egg. This was so good for a mushroom pizza, although I would have liked to put one more type of mushroom on, it definitely fulfilled my expectations.

Pizza #3

This pizza had Tomato, Red bell pepper, Mozzarella cheese, Gorgonzola cheese and Oregano. The Oregano definitely stood out the most in this pizza but was supported by the strong Gorgonzola flavors. Juicy flavors from the Tomato were the biggest part of this pizza texture wise.

Pizza #2

Smaller, because I was going to try the Truffel oil and have never used it before. However just using the smallest amount proved to make a great impact, especially with the mushrooms. This one had; White truffel oil, Trumpet mushrooms, Shitake mushrooms, Mozzarella cheese and Gorgonzola cheese. Such a good combination, the combination of the few ingredients made for a great taste and a lot of flavor.

First Pizza

Red Bell Pepper, Tomato, Arugula, Squash, Lime infused olive oil, Mozzarella cheese and Green onion. The one item that stood out to me was the lime flavor from the olive oil, and it paired really well with the tomatoes and peppers. This pizza is definitely a good representation of summer time vegetables, with the combination of Squash, Tomatoes, Bell Pepper and Arugula.

Pizza Station

It has been a while since I have made any pizza but have been wanting to for the longest time. The Kitchen wasn't the biggest but it is not the size that matters, it is the cook. The various toppings that I had were Mozzarella Cheese, Gorgonzola Cheese, Tomato, Red Bell Pepper, Yellow Squash, Sauteed Garlic and Onion, Oregano, Egg, White Truffel Oil, Arugula, Trumpet Mushrooms, Shitake Mushrooms, Green Onions and Lime infused Olive Oil. The toppings were very good and from what was a vegetable, was purchased just the day before from the market. All pizzas were brushed with olive oil, salted, and had sauteed garlic and onion spread on them before any other toppings.

Arugula Breakfast Sandwich

Breakfast for Nate and I, was soooo good. The bread was a Cheddar Garlic loaf that was pan fried and then topped with a fried egg, sliced tomato, green onion and arugula. On top a bit of Olive oil for drizzle and the breakfast couldn't have been better. On the side was the fruit plate that consisted of Honey Dew, Strawberries, Orange slices and Banana slices.

Steak Mozzarella and Tomato Salad

Pretty much the same thing as the previous salad but with the Mozzarella cheese slices in between the salad. Really good, and adds a nice fluffiness tot he salad. The cheese brings in a really nice creamy, milky texture to the salad.

Strawberry Rice Pudding

Yes, it's strawberry season and I am enjoying every bit of it. This is a real simple dessert that can be made even better with some strawberries. Take a basic rice pudding recipe, which I like to use honey and brown sugar in then blend or puree some strawberries and add to the rice and milk. Let cook and it has a very pleasant taste for after dinner. The strawberry flavor is very clear and pairs well with a dash of cinnamon on the top.

Strawberry Risotto

I finally got to try my hand at a Strawberry Risotto! Over all, very nice. A lot lighter then other risotto's that I have made, probably because this one I did not use any cream and very little cheese. The dish also turns out very nice as well, with the rice developing a nice pink color from the Strawberries. Definitely a good summer time dish to enjoy, during Strawberry Season.

Steak Salad

Ok ok, I made a mistake with this by forgetting two things, which I had with me in the kitchen but simply forgot to put them on the plate. I forgot the Buffalo Mozzarella cheese and Fresh Basil leaves. The Buffalo Mozzarella gets sliced and put in between the steak and tomato slices. However, the salad was still a success. The meat was Beef Ribs that were marinated in a balsamic vinegar and red wine with some rosemary. I was not able to BBQ the meat so instead pan fried it which also turned out very well. One quick note before I cooked the meat in the pan I had rubbed it down with some Shallot Salt to help bring a good flavor out of the meat. Once on the plate I drizzled Extra Virgin Olive Oil, White Balsamic Vinegar and the left over combination of Red Wine, Balsamic Vinegar and Rosemary that was simmered down to thicken. The end result was very tasty. Rib meat is very tender and a nice choice for something like this as well as Fillet Mignon.

Slider Experimentation

Left side: The patty is ground beef mixed together with garlic & onion, salt & pepper and Parmesan Cheese. There is a salt & peppered tomato slice with a slice of pickle for some bite, garlic sauteed mushrooms and a slice of avocado. The bun is a Kaiser roll that was toasted with butter on it and a sauce combination of ketchup, mustard and mayo.

Right side: The patty consists of a mixture of ground beef with an herb blend that I honestly am not sure about because my dad makes it and uses it in a vegetable soup that he makes. I think it's something along the lines of chives, cilantro, basil and maybe some others. Also in the patty mixture is garlic, onion, salt & pepper and another vegetable mixture but this mixture is pickled and instead has carrots, eggplant and other similar vegetables. It is a typical side dish that is eaten with persian food called "Torshi" tends to be sour. The burger has allt he same items as the previous but has a different sauce on it. I mixed a bit of the "Torshi" with some mayonnaise and spread that on the bread.

The Left side burger was good but didn't have enough cheese in the meat. The Right side burger though tasted really good with the vegetable blend in the meat. The vegetable's did not over take the patty but instead brought a really nice flavor to the burger patty. The mayonnaise sauce was ok; but for both burgers I think what was missing was a cheese. I'm not sure what really but I think the vegetable blend meat patty is worth experimenting with more.

Persian food

Not sure what it's called, however it doesn't have to have a name to be good. This something I made by watching someone else make it once before. Really good, over rice, it is chicken, potatoes and carrots cooked in a tomato based sauce with onion, saffron, cumin and salt & pepper. Sooo good.

Keeping to Basics

First off for me rice is and will always be a basic necessity on the plate. But this dish is a good example of being resourceful, coming down to the last few items in my kitchen, really the last few, shouldn't be looked at as a dilemma but more of a simple task. To many people get caught up in so many ingredients and then get lost in the confusion. Ground turkey, can of diced tomatoes, Cilantro and Black beans. So the ground turkey was simmered in a kind of light tomato sauce with the diced tomatoes, which turned out to be really good. The sauce had Garlic, Salt & Pepper, a Mole rub, Oregano and Thyme. The end result was just amazing. The black beans can simply be heated up and salted to taste and the fresh cilantro is always a nice touch as a vegetable over everything.

Sticky Lemon Chicken

Just like it sounds, delicious. I saw a video online of someone making the chicken but intended it to be eaten with something else besides rice. The chicken was cooked with a combination of Soy Sauce, Lemon, and Honey. I would have also put in a bit of sherry wine to help with the texture, but didn't have any. The ending result is amazing, Honey and Soy Sauce is a combination I have used before and definitely stand behind it. I have seen many other cooks use the two items in a combination with other things as well and the results always turn out promising. The sweet tangy flavors soak right up into the chicken giving it some real good taste.

Current Ravioli Menu

Ok, so it has been a while since I have posted anything and for that I apologize. I have been extremely busy working on different ideas for the Ravioli Rover. The current ravioli that I have perfected are:

Cheese - which is my ravioli dough with Ricotta grated Pecorino cheese

Bolognese - This one I'm very proud of. It is my 3 hour ground beef meat sauce which is then put in the ravioli, and once it is cooked is like an explosion in your mouth with every ravioli

Carrot - A nice, light puree of carrots, salt & pepper, nutmeg and grated pecorino cheese

Spinach - A mixture of pureed garlic & spinach with ricotta and grated pecorino cheese

Strawberry - A strawberry puree with a little sugar on the inside, deep fried and then coated with cinnamon & sugar on the outside

Coming up & still in experimentation:

Mushroom

Sun dried tomato

Nutella

Potato

Asparagus

Pumpkin

Blueberry

Stay tuned for further movement in the ravioli laboratory!

Breakfast experiment

Certain aspects were good but others not so much. The omelette was a spinach and green onion omelette with Pecorino Cheese on top. That part was good, not to bad, the cheese definitely saved it. The potatoes were good, the had a mediterranean blend of spices on them that I have used before. The spice combination is good, it gives a pleasant flowery taste to the meal, with a natural sweet flavor. The last item are lion's head mushrooms, which did not turn out good this time. I have made them before and they were good, but for this picture they are not the best.

Persian Rice and Chicken

As basic as it may be, but sometimes the most basic meals can be the best. The chicken was cooked in a tomato based sauce, with cumin, garlic and saffron. The carrots and potatoes were baked in a similar same sauce. The most important thing about this obviously is the sauce. Once it was finished it tasted just like my grandmother makes, which always brings a smile to the fast.

Ravioli Laboratory

Some of you may have already heard and most probably not, but I am looking to start a food truck and join the new craze of street food in the San Francisco area. More details are to come of this exciting new career, however for now I will be perfecting my menu. Here I have some shots of the first ravioli that I perfected which is a carrot ravioli. Also in the two pictures are the different sauces that I am experimenting with, to try and find what works best with the ravioli. The other picture is the actual creation of the ravioli's themselves which I have been able to shorten the amount of time it takes to make them. More ravioli are to come soon, both sweet and savory!