1 of 2
Michelle Snow
Amore Ravioli, served with a kiss, paved the way for a delectable dessert afterward.

Recently, my husband, Trent, came home feeling a little down. In an attempt to cheer up my sweetheart, I decided to create a new entree for him. I named it Amore Ravioli, spoken with a thick Italian accent and served with a passionate kiss that makes your children cover their eyes.

Trent loved the Amore Ravioli and needless to say, he soaked up all of my attempts to make him feel loved and appreciated. But I guess it wasn't enough because as I was clearing the dinner table, Trent went to the bedroom, changed into his grubby clothes and retreated to the backyard. I left him alone because after 10 years of marriage you quickly learn that it is not wise to rouse a bear from his cave.

After about half an hour, Trent found his way into the kitchen with a bowl of blackberries in one hand and an unbaked pie crust in the other. He coyly tilted his head, cast his smoldering eyes into mine and said through a boyish grin, "I just picked the last of our blackberries and I happened to find this pie crust in the freezer. Got any ideas what to do with these? We certainly don't want them to spoil."

How could I resist his transparent but very adorable attempt to play me into making him a blackberry pie? In less than 10 minutes the blackberry pie was in the oven.

AMORE RAVIOLI

1 12-ounce package frozen cheese ravioli

2 cups fresh cubed butternut squash

2 cups fresh spinach

Sauce

1/3 cup balsamic vinegar

1/3 cup brown sugar

2 tablespoons butter

1 teaspoon minced garlic

1 tablespoon fresh chopped thyme

1/4 cup fresh chopped basil

1/2 teaspoon salt

Garnish

1/2 cup cherry tomatoes, sliced in half

1/4 cup grated Romano cheese

2 tablespoons fresh basil

Bring a large pot of water to boil and cook cubed butternut squash until tender, about 7 minutes. While squash is cooking, place sauce ingredients in a medium sauce pan and simmer until sauce slightly thickens. When squash is tender, remove squash from boiling water and cook ravioli according to package directions. When ravioli is cooked, remove ravioli from pot and dispose of water. Bring 1/4 cup of water to boil and cook spinach until color turns brilliant green. Remove spinach from heat.

Plating: Arrange ravioli on plate top with squash and spinach, drizzle with sauce and garnish with grated cheese, fresh tomatoes and basil.

THE MASTER'S BLACKBERRY CRUMBLE PIE

1 unbaked pie crust

4 cups fresh blackberries

1/2 cup flour

1/2 cup sugar

Crumble topping

1 1/2 cup rolled oats

1/2 cup packed brown sugar

1/2 cup flour

1/2 teaspoon salt

1 cube soften butter

In a large bowl gently mix berries with flour and sugar. Spoon into an unbaked pie crust. In a medium-size bowl combine crumble topping ingredients until they are mixed but are in clusters of crumbs. Top berry mixture with crumble topping. Bake for 15 minutes at 450 degrees; reduce heat to 350 degrees and bake for 30 more minutes. Serve warm with vanilla ice cream.

Michelle Snow is the best-selling author of the "It's in the Bag" series and the "WOW Diet." Her website is www.michelle-snow.com