Just toss in salted butter and serve with crispy sage leaves. Lovely. That way you get to enjoy the taste of the squash. With a little grated parmesan. Follow it up with a lovely green salad.

This is my thought too: sautéed in butter and sage leaves. Add the parm. and salad and I'm all in.

Y'all must think I put a lot more spice than a whiff! There was just enough for aroma. A shallow dash from the shaker top. The squash did not suffer and it was something different. And no going out to pick herbs. I like the spread better than butter for this because it doesn't have the solids, and is lighter (viscosity), and I don't care for liquid oil on ravioli.

I don't count butter as liquid oil but perhaps your butter is as as stange as to so many other things in the US. .... If you're going to eat Italian, then think like an Italian. Keep it simple!!! Keep it good! Don't mess it about with stuff that shouldn't be there. For a european your dish was a total abomination. You say it was good,; so great! I'm proved to be wrong but your arguments weren't very convincing LOL.

The vegan spread (whatever thing of the devil that may be) should be put in the bin. Use butter; olive oil, or something that nature intended you to eat....!

There's nothing very Italian beyond the name in those ravioli and I refuse to let tradition get in the way of cooking. As I said, ordinary would have been brown butter and parmesan. But this was quickie lunch. It was simpler by half than your butter and sage, which was the point. Same with the portobello. Dead simple.

Butter has water in it. American butter has more water than European, about 3%. Butter also needs cooking, IMHO. I'm not a big lover of the sliminess of uncooked, melted butter. My cultural traditions value foods that have no meat or dairy in them. The French invented margarine. I like the lightnesss and non-slime of the vegan spread, but have no issues with your preference for butter. To each their own.

I'm glad you feel close enough to me that you're willing to be so insulting, but I shared because I made some really tasty things on the fly, and I thought someone might like to know. I almost never post in what's for dinner because of the agressive orthodoxy, at least in the past. As a stand alone thread, this should have been easy to scroll on by.

Sweet was not a thing I usually associate with ravioli, even with fruit inside. You don't have to eat it! I get your point of view. Allow me mine.

I apologise. It wasn't my intent to insult, rather to roast you. I think that's the correct term!

Goodness, I’ve been posting regularly on the ‘What’s for Dinner’ thread for the past 8 years and have never seen ”agressive orthodoxy”. We all get along just fine.

Further back I remember many posts from AnnT, dear Canarybird and Sol among many wonderful others. Great opinionated posters all, but I still can’t recall your description !!!!

Thank-you, Islay. It was the ”abomination”. I didn't get the joke tone. I'm sorry for not picking it up.

Oh, and the “liquid oil“ wasn't the butter. I meant, literal liquid oil, like olive oil. Fine on plain pasta, but I don't care for it on stuffed pasta. It's the texture thing, again, rather than flavor. Another crazy thing I've tried that I really like is spinach torteloni in a thin, mild, tomato based salsa picante. Texture, more like a soup, though ratio more like a classic pasta sauce. I'm willing to throw things together on any wild hunch and most often they work out better than expected. I only post if they come out really well or bad enough for a good laugh.

Neely, it's more like a dozen years ago. When I first started in CF, there were factions fighting for hearts and minds and battle cries roiling in private messages, and trolling for adherents. I stayed out of it as best I could, which I see now might have been some of the cause of the guns being aimed at me. I was coming off of a year long hellish kitchen remodel which had months long delays waiting for tile to be remade. I was eager to cook anything and everything, learning things I'd never been equiped to try before, and combining things which didn't necessarily ”go” together as I slowly restocked my pantry. I learned fast that that wasn't allowed in what's for dinner even though it's what we were eating for dinner. It didn't matter how much we enjoyed the result, using a noodle from one culture and a flavor profile from another was unacceptable, and opened me to scorn, while a lot of the dinners being shared with no demur were nothing I'd ever want to eat. Not objectively bad, just really unappealing to me. I have tried a few other times, more recently, and been welcomed for less out there fare, and the food you and several others post is far more appealing, but there has still been a distinct culture that I don't really fit into, though people are a lot nicer now.

Every time I see the name of this thread I think 'what a great title for a book.'

What kind of book? Something like Don't Eat the Oleander? Something actually culinary? A mystery? Italian chefs in space?

In my book butter definitely does not need cooking. Pasta burro è salvia. QED.

We all have different ideas of what's good. I can deal with raw butter if it's cold and salty, like on bread and butter, but the colder the better. I’d rather too cold to spread and wrap the bread around it than too warm.

Goodness, I’ve been posting regularly on the ‘What’s for Dinner’ thread for the past 8 years and have never seen ”agressive orthodoxy”. We all get along just fine.

I may be the most un-orthodox but a lurker might like to see something different? I do like a rotation of comfort meals...spatchoked roasted chicken...

Sticky rice bowl...

'agressive orthodoxy' ?

Good grief, ...learn something new.

Not sure I get your point, but your food consistently looks like something I'd like to eat. As I said above, I was reacting (over-reacting) to something that was meant in (barbed) jest. It made me feel like I have when I've posted in WFD, and had the bullies on me for being different. I apologised for not getting the jest. I explained that the reaction was from way in the past. We all have ”buttons”.

This was supposed to be a fun thread about an unexpected discovery. Instead, it's proof that communication is hard in words only and I should keep my thoughts to myself.

Oh my! Abominate away! I too struggle with ’dessert’ flavors in my dinner. Still learning and experimenting.

America isn’t quite a melting pot that it was lauded as in my childhood - but in culinary terms we are. Both in good ways and in bad.

It was the best of times. It was the worst of times. It was a time when two words could sum it up: sweet ravioli.