Superior ravioli always takes a while to pull together, requiring homemade pasta rolled very thin and a very flavorful filling. So this menu might take a while, but it is well worth the effort. I have yet to taste any “store-bought” ravioli that can compare. And there isn’t a lot more that is needed to make this meal complete.

Ricotta-parmesan-chive ravioli, garnished with asparagus tips, English peas, and morel mushrooms with a drizzle of Chardonnay cream sauce and minced roasted red peppers

Bread Chez Edouard

Chilled navel orange wedges sprinkled with sliced almonds