As a corrective for the

As a corrective for the last recipe, which is time consuming and ingredient heavy, I will offer what we did tonight. I come from a family that makes stuffed pastas for all sorts of special occasions. My mother's ravioli are legendary, as are those of several cousins. As a result, I am picky about ravioli. I have found a couple of local brands of pre-made ravioli that are quite good (the best are the ones from the Market Hall Pasta Shop). Tonight we tried the Trader Joe's walnut and gorgonzola tortellini. They are quite good, and can be served up in a good sauce rather quickly (you can actually start this sauce after you put on the water to boil). Dice a small shallot. Fry it in olive oil and deglaze with nocino (Italian walnut liquer, I make my own, but it is possible to find a commercial version that is ok, otherwise use a good grappa). Add cream, reggiano parmeggiana (no substitutions!), fresh cracked pepper, and freshly grated nutmeg. I didn't do this, but should have added half a Turkish bay leaf. When the pasta is two minutes from done (remember to salt your water first), add it to the sauce, along with some of the cooking water. Toss, so the sauce covers it. Finish cooking in the sauce. Top with chopped Italian parsley and serve with a fairly full-bodied red wine and chilled sparkling mineral water. Grilled asparagus would be the perfect side dish. Remember to say Grace, don't want to be an ingrate!