Eleven members were treated to a ravioli cooking fest last Friday.   Barb premade three types of raviolis, so we feasted on raviolis filled with either 1) butternut squash, or 2) sausage,  or 3) mushroom, walnuts, onions and asparagas.

Each version had a different sauce.   Along with the raviolis, we enjoyed various antipasti, caprese salad, pasta salads, bean salad, watermellon salad, peas, meatballs, and garlic bread. We ended the meal with coffee and homemade biscotti.  After the feast, we all had a hands-on opportunity to use the Kitchenaid dough attachment & make a dozen ravioli with the filling of our choice, and then take them home to freeze and enjoy at a later date.