The new dish of last week (Sunday dinner): Sheep's Milk Ravioli with Brown Butter and Almonds from Michael Symon's Live to Cook. Steve could still probably use more practice rolling out pasta dough, but these ravioli turned out better than the last attempt. They were filled with sheep's milk ricotta, which has a little more flavor than the normal cow stuff. The sauce was brown butter, almonds, orange juice and zest, and parsley (I think).
Overall, the dish was really good. Occasionally a bite would contain the perfect ratio of pasta to cheese to orange to almonds, and it would be amazing. It might be fun to play with the sauce or garnishes a little—maybe switch up the orange and try meyer lemon instead. In any case, we have enough ravioli left in the freezer for a one more slightly smaller meal, so we can experiment.