Epilogue: Butternut Pumpkin, Sage Butter and Goat's Cheese Ravioli

To finish off what I started, here is what came of the ravioli that I created yesterday. I set aside a container of the raw stuff and placed it in the freezer specifically for days where I was not in the disposition to labour over a great meal. Those kinds of days are quite seldom as I do enjoy cooking and being in the kitchen. However, I did not anticipate one of "those days" coming so soon, it goes to show that Kevin Coster was right about something, "if you build it, they will come".

So, after a long day like today, where misadventures were aplenty- flat tyres, incompetent telephone operators, departing relatives, no sleep, you get the picture. It was nice to come home and know that the extent of food preparation required, equated to simply boiling a pot of water.

Furthermore, in a lovely turn from our day’s ill-fortune, the lovely Italian lady next door dropped off some of her famous tomato sugo. This little act of charity turned our unassuming dinner into to a sweet and delightful experience where we could forget the quandaries of the day, simply to let them evaporate at each bite.

And so it was, Ravioli, two ways. I opted for mine to be simply drizzled with a splatter of extra virgin olive oil some toasted pine nuts and cracked black pepper; while G opted for his ravioli with generous lashings of Santina’s tomato sugo. It was perfect.

Unfortunately, no photos of the tomato sugo, G eats too fast.