An Interesting Lesson and a Rookie Mistake
You're probably wondering what's in the picture above. Well, it's the leftovers from last night's dinner. (I forgot to take a picture at dinner--not that it matters--learn why below.) A little background. Due Amici is a great Italian restaurant here in downtown Columbus. According to a friend, they at one point had an amazing butternut squash ravioli in a sage-cranberry cream sauce. She and I recreated it once at her house--and it was great. A couple of weeks ago, I decided to make it again, using won ton wrappers instead of fresh pasta. I froze the ravioli, and kept them in a Ziploc until I wanted to use them. Which was last night. Interesting lesson: there's a reason why good ravioli is made with real pasta dough and not won ton wrappers. They don't hold up to the slightest overcooking, becoming instead a gluey, sticky mess that fall apart when tossed with a brown butter sage sauce. Which leads me to the rookie mistake: For reasons unbeknownst to me (laziness?...