Last night we had ravioli. I love ravioli.
This was squash ravioli, recipe from Mario Batali's Molto Italiano
Saturday we had Leek and Potato Soup made from the Jan/Feb issue of Cooking Light, that incorporated a whole butternut squash. More like butternut squash soup with a leek/potato flavor. It was good, but not Leek and Potato Soup.
I think I'm on a bit of a squash kick.
I love haunting the Epicurious site.
and I don't consider myself much of a baker, but watch this video. Doesn't it look fabulous?
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