I spent this past Saturday cooking a Spring-influenced menu of Butternut Squash and Mascarpone Ravioli and Veal and Pork Sausage Sage Ravioli with MoFo Duo, ShunBun and Craig. We followed the recipes almost to the T - except that we did not use any morel mushrooms in the sausage ravioli and we used brown butter sage sauce on both raviolis. It was the first time I ever made pasta or raviolis from scratch. Although it took me awhile to get used to it (and having flour everywhere), I think the result was definitely worth our the efforts. It was a fun and relaxing day working together with close friends making a delicious dinner.