Introduction
We bought a hubbard squash at Trader Joe's weeks ago, read about the pumpkin ravioli in Heat ages ago, and Steve was reading Every Day in Tuscany, so we used her ravioli recipe and put it all together. I decided on a white sauce with half and half, brie, and nutmeg. The flavors were excellent but the semolina flour was heavy and hard to work with. You can see by Steve's expression how it started out great and then...uh, not so great! It also made for a dumpling like pasta. I think we will try different types of flour. Recipes to follow.
