"You're getting flour on the dog."
So, I thought that it would be fun to make some fresh pasta the other day. I hadn't done it in a long time. Either I was feeling very rushed, or it had slipped my mind how "in the moment" you have to be when you make something like this. While I am very fond of fresh pasta, I will admit it is not an average weeknight dinner. I think that is what spoiled it for me, the fact that I had to go to work that night. I ended up making raviolis with a creamy acorn squash filling (roasted acorn squash, roasted garlic, olive oil, thyme, sage) and topped with a red pepper alfredo sauce. I think, as my wife pointed out, that I like this dish better using butternut squash as the filling. It seems to be more rich and the texture is a little smoother. Still, it was a pretty tasty dish, nonetheless.