I had leftover pasta dough from this weekend's ravioli, so last night while Todd was at class I rolled it out, cut it into squares and boiled it. I sauteed the rest of the Swiss chard and tossed it with the pasta and some ravioli filling (ricotta, Parmesan, salt, pepper, parsley). The instructor at my pasta class said she usually figures one serving per egg (the recipe we used had three eggs, 2 1/2 cups flour), but I found that's way too much. So I had leftovers today for lunch.

But it felt indulgent last night to be rolling out my single serving of fresh pasta, just for me. It's too bad pasta dough doesn't stay fresh for long in the fridge; otherwise I'd keep some in there all the time.