Some things only look complicated in retrospect. At the time, we mixed this stuff with that stuff, then mixed stuff with other stuff, then Pete mashed something flat and I stamped some things together. After that, it was all gently boiling water and frothing butter. One step at a time and it’s a cinch.

Homemade whole wheat beet and gouda ravioli with brown butter-pignole sauce. You should totally make this.