Ravioli

I've always been a huge fan of ravioli. There seem to be endless varieties that satisfy any palate, and it's really pretty easy to make from scratch. Honestly. What I find so fascinating about it is the way pairing sauces and fillings is really a science. Favorites I've tried in the past include a portobella ravioli with smoked cheese sauce (unbelieveable stuff), standard cheese filling with a nice light, zesty, meatless marinara, Italian sausage with meat sauce, and lobster in cream sauce. One of my real favorites, however, is butternut squash ravioli. I've had it in a pretty standard, run-of-the-mill cream sauce, but this time around I've gone with a lemon cream sauce that I think better complements the sweet, slightly spiced richness of the squash filling. The Chelsea Grill actually serves it in a cider broth that I'm told is very good, but that's just not my thing. Also delicious with the standard brown butter sage sauce.