Mushroom Ravioli with Sage-Butter Sauce

I went to Eataly (the huge new Italian market/food emporium in Manhattan) yesterday, and picked up some mushroom and ricotta ravioli. Once I cooked them, I decided to add a little butter, a splash of olive oil, and some crumbled-up fresh sage. I sprinkled some parmesan cheese and a bit of black pepper on top and called it a day. Delicious.

Banana Grape Nut Muffins

We had some overripe bananas, so instead of going for a typical (and often boring) banana bread, I decided to improvise on Jane Brody's banana muffins. The recipe calls for using raisins and grape nuts as well as whole wheat flour and dry milk. Having neither raisins, dry milk (LOL), nor whole wheat flour, I added more grape nuts than recommended and used regular milk and all-purpose flour. I decided to sprinkle some cinnamon-sugar on top before baking them, which turned into a nice crunchy glaze. Really delicious, the grape nuts add a tasty and unique crunch.