Every few weeks my girlfriends and I come together for a meal that we all make it a priority to attend. We all contribute - either financially, by cooking/prepping, hosting, bringing items, or just washing the dishes. We celebrate one another, what's happening in our individual lives, and usually whoever's birthday is approaching. We make time for our friendship, one another, and ourselves. While I love a good meal out, there is something special about these dinners - it has become a ritual for us. We appreciate the talents of one another, share our cultures and family traditions... all while creating our own. Tough talks are had, we laugh, people get called out on their shit, we drink too much and remind one another that at the end of the day it’s all love.

When learning to cook, women are typically taught to prepare a meal as an extension of their love for their families, siblings, and one-day future spouse. How many times have we been witness to the central female in our lives preparing a meal for the family gathering or holiday, only to not get the chance to enjoy it herself? Or sit on a folding chair or in my house the step stool doubling as a chair, crammed in at the table? Usually serving herself last.

The theme of this volume is to celebrate friendship, in whatever form that is. To come together, break bread, and appreciate one another. To let people know how they have shaped you, pushed you outside your comfort zone, understood you, and have been patient with you when the rest of the world might not have.

Part of the purpose behind this project is that I hope to inspire other women and friends to come together and cook for one another. To take care of each other and heal one another through food.

The Recipe for Butternut Squash Ravioli in Brown Sage Butter Below

Your Favorite Fresh Pasta Dough Recipe for Ravioli - you can also cheat and use wonton wrappers in a pinch - but don’t tell any Italian grandmother in Brooklyn I told you that.

For the Filling:

• 1 large Butternut Squash

• 3/4 cup Parmesan Cheese - grated

• Salt

• Pepper

• 1 egg yolk (save the white, you’re gonna need it for assembly)

• olive oil

Wash, peel, and scoop out the seeds of a large butternut squash. Cut squash into 1/2" cubes and toss in a decent amount of olive oil. Salt to your liking, but don’t OD on the salt because we are adding parmesan cheese later which is also salty. Cook in a 400° oven for 45 to 60 minutes, or until squash is completely soft. If you have time a 250-degree oven for 2 hours (which I prefer). Puree squash in a food processor or mash up with a fork until completely smooth. You’ll need about 2 cups of puree. Season with pepper & parmesan cheese. Once cooled mix in 1 egg yolk.

To make your ravioli:

Take one piece of dough (or your wonton squares) place on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. Using your finger, lightly wet in between each pile of filling with the egg white along what will be the edges. Place the second piece of dough over top and press between filling to seal, making sure there is as little air in the ravioli as possible. Using a pasta cutter or pizza wheel, or a good old fashioned knife, cut in between the pockets to form the individual ravioli. Make sure they are all pinched down and sealed well. You can get fancy with a fork and make crimped edges on the ravioli dough if you used a knife. Place them on a cookie sheet in the refrigerator until ready to cook. Cover them with wrap if they are going to be in there overnight.

For the sauce:

• 3/4 stick of butter (unsalted preferably)

• 1 garlic glove minced

• 10 sage leaves

• salt & pepper

• 1/2 cup pine nuts - you can also do 1/4 if you’re not crazy about them (I prefer toasted, which always adds another layer of flavor)

• grated parmesan for serving

In a large skillet (use a big enough skillet to toss the ravioli in) - over medium heat, melt butter and cook until it starts to look foamy. Turn down the heat to medium-low and continue to cook until butter starts to smell nutty, doesn’t bubble as much, and turns golden - this should take roughly 3-4 minutes, but watch it closely. Add the garlic, pine nuts, & sage and cook until fragrant, 1 minute, then remove the pan from heat. Salt & Pepper to taste.

In a pot of boiling salted water, add ravioli and cook until tender, about 2 minutes. Remove them from the water and place them in the brown butter sage sauce and coat. Serve.