Sunday dinner: Ravioli adventures

I declared 2023 as the year of doing scary things so this weekend I tackled one of my big culinary fears: making fresh pasta

I’ve never made fresh pasta before, and gluten free flour is notoriously finicky (shout out Bob’s Red Mill 1-to-1) so I was pleasantly surprised with how this turned out! I probably should have rolled it out a little thinner, and let the butter cook longer so it could…you know…actually brown, but it was still really good!

I filled it with a mix of ricotta, parm, and thyme, and served it up with some super simple roasted asparagus and lemon!

#cooking #sundaydinner #pasta #dinnerideas