Pasta day, part 2.

Roasted butternut squash ravioli with cracked black pepper and toasted butternut squash seeds. 

I found that the eggless pasta was easier to work with… and it’s likely because I used a half and half formula:  half semolina and half flour. Either that or my hands got stronger from working the dough from earlier. ha

Admission:  it’s easier for me to make animal free food (honestly appreciate it and make it often) than to say the word vegan, but here it is folks and I’m proud to say it, IT’S VEGAN!!! It’s delicious.