Fall is here friends. I say goodbye to summer with a warm heart. The summer was an adventure, and with it came a lot of change. I’m looking forward to this fall, and having the chance to finally adjust to the changes I’ve been through. I’m working on being a healthier person, both physically and emotionally. I’ve been too busy and to be honest, a little neglectful of my passion lately. I was inspired to pick things back up again during my beloved farmer’s market shopping trip last weekend. Everyone was starting to sell fall squashes, pumpkins, and Indian corn. For some time now I’ve been wanting to try my hand at making my own ravioli. Factoring in that whole being a healthier person idea, I thought butternut squash ravioli was perfect. I picked out my butternut squash and the adorable woman running the stand winked at me and exclaimed to the crowd how I picked out a beautiful squash, one of the best of the bunch.
Equipped with one of the best squashes of the bunch, I was determined to make this work. I went to Williams Sonoma and finally bought the ravioli mold I had been drooling over for months. My experience was an interesting one. Making the dough was simple enough. Making the filling was too. I do not recommend making any pasta without a pasta maker appliance of some kind, unless you have a whole lot of time and muscle. My first batch of ravioli did not turn out pretty at all. I was discouraged but pressed on, rolling out that dough with all my strength and motivation. The second batch looked amazing. They always say the first time is the worst, the learning curve. From then on my raviolis were flawless and I have to say I’m pretty damn proud of myself. It feels good to accomplish something you’ve always wanted to try, even if there are a few bumps along the way. It was refreshing to get back into my photography and simultaneously learn a new cooking skill. One of these days I’ll be in those cooking magazines and books. 🙂
Enjoy the images!