Agnolotti and Ravioli

No matter what you've done for yourself or for humanity, if you can't look back on having given love and attention to your own family, what have you really accomplished?~Lee Iacocca

Our family is celebrating both a birthday and Easter this weekend. What a wonderful chance to be together but tonight I needed an easy, elegant and spring-y dinner. I made a nutmeg-sherry cream sauce to pour over butternut squash ravioli and proscuitto and caramelized onion agnolotti. The pasta was handmade...(here's the shortcut) not by me but by my favorite Italian deli. While I was there, I picked up one of those great traditional sweet Easter breads with the whole colored egg baked in the middle. Finished off the day making double chocolate Easter Eggs. These are ridiculously rich and, therefore, ridiculously good. I have linked the recipe below. Very easy and made me feel I had done something special for the day!

Double Chocolate Walnut Easter Eggs 

RECIPE FOR SHERRY CREAM SAUCE...

• 2 tablespoons butter
• 1 cup heavy whipping cream
• 2 tablespoons sherry
• salt and pepper, to taste
• 1/2 cup fresh grated parmesan cheese
• ground nutmeg

Melt butter in saucepan over medium-low heat. Add cream and sherry; bring to a simmer. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3. Taste and add salt and pepper, along with nutmeg. Add in grated parmesan and stir to melt.