How to innovate this classic pasta dish?
Trying to expand my horizons with food; how they’re paired with other foods and plated! Now that fall has arrived, I wanted to make acorn squash ravioli with prosciutto and mornay sauce. Sounds mediocre and the plating wouldn’t be too pretty. Anyone got any ideas to innovate this dish? Rather Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude