Great!
Tonight I had guests and ended up making two types of ravioli: pear and ricotta with a very light rosemary-infused cream sauce, and meat (ground chicken thighs, pancetta and proscuitto) which was supposed to be sauced with marinara. I say "supposed to be" because by the time I served the ravioli I had had several glasses of wine and I confused the meat-filled and the pear-filled ravioli, so I served the meat ones with the cream sauce. I have really great ravioli maker
https://snugkitchen.com/best-ravioli-maker/ , so it's easy to cook dish from now