Just HAD to do a remake of the squash ravioli with sage butter sauce... Just HAD to. Added some pancetta, shallots and lemon zest to it as well as the cheese and the fresh chives on top. This time I forced myself to take a picture of them as I knew they would vaporize instantly. It may seem hard to believe, but these make an extremely filling dish. We had plenty of roasted red peppers that had been marinating in olive oil, garlic, oregano and some parsely for an appetizer and I was freaking that there wasn't gonna be enough grub. Luckily, by the time everyone had a few pieces of bread with the peppers on top. We also discovered that some fresh arugula in between the bread and the peppers made a wickedly good mix. Tonight the whole house is waiting with bated breath for Aunt Lily the Asian Cooking Sensation to make Shrimp Sambal - a Nina Simonds recipe from her book A Spoonful of Ginger.