Dinner With TCR!

Tonight, fresh pumpkin-sage raviolis, topped with a ratatouille of leeks, roasted red peppers and some of my own dried wild mushrooms, in this case a medley of boletes, the fabled cèpe of French culinary fame:

…with a few other flavors thrown into the sauté, like garlic and anchovies and vegetable broth and white wine, in this case a decent Gruner Veltliner, 2007.

Came out pretty good for blind gastronomic groping.