SWMBO began by making her trademark bruschetta and slicing and lightly toasting a French baguette.
Then to Trader Giotto's (Joe's) Lobster Ravioli.
Beautiful plump red and white packages.
Once cooked, a sauce for them was prepared. Chopped garlic and parsley, a little olive oil, lemon juice and lots of butter. (Thank you, Julia!)
Finally the finished product. The cooked ravioli, drizzled with the sauce, accompanied by the bruschetta-topped baguette slices and a glass of nice white wine.