I'm not sure what possessed me to try and make my own ravioli. Probably the glossy picture in the magazine, beckoning me. Calling my name and screaming.. I taste good. Make me this week!
Ha. I should actually read the directions, think about it, and choose carefully. Instead, I was lured by the challenge. The Butternut Squash Ravioli with Pancetta and Sage were a bigger pain to make than I anticipated. But the photo didn't disappoint. These were fantastic. Even if though I used wonton wrappers rather than pasta.
The biggest hassle was the butternut squash. You had to peel it, cook it, and mash it. I've heard you can buy frozen butternut squash. If you can find it, I would suggest you use it. And loading up the filling in a pastry bag is probalby easier than using a measuring spoon like I did.
If I can find an easier way to deal with the squash I'll definitely make this one again.