My latest attempt is to create a toasted ravioli appetizer that doesn't have a ton of grease and isn't too bland.  I've worked on this for a couple of weekends, and I have to say I can't decide whether to focus on already prepared ravioli and fix up the sauce, or whether to make my own ravioli and use already prepared sauce.

 

I did a brief taste test at work last week using my own raviloli and an already prepared sauce, and my co-worker suggested using already prepared ravioli and enhancing the sauce.

 

I have to say that my co-worker's suggestion was counter-intuitive to what I would normally do, but I trust her opinion.

 

More will follow.