Merry Christmas (late…)– for Christmas dinner we ventured into new territory by making our own ravioli by hand. That meant rolling it out by hand, since we don’t have a pasta maker. We made all of the components of our meal from The Voluptuous Vegan. The ravioli dough had chilies, but didn’t end up being very spicy. The filling was a mixture of roasted butternut, caramelized onions, garlic, pecans, and sage. The sauce was made from white beans, garlic, and sage. We served it on a bed of sauteed arugula and topped it with leeks that were tossed with olive oil and toasted in the oven. It was a lovely meal, and other than the fact that the ravioli dough could have been thinner, we had no complaints. Thanks to Rob and Kate for the pasta cutter- without it, we would have been lost! We drank a delicious Griffin Creek 2001 Cabernet Sauvignon from our friends Brent and Erin.