Fresh made pasta dough shaped into round raviolis. They were filled with a cream cheese and smoked salmon mixture seasoned with salt, cayenne pepper, rosemary, a little nutmeg, and some citric acid. I separated the leaves of some sprouts and sauteed them in butter. Tossed them with some fresh diced tomatoes and a lemon-Dijon mustard vinaigrette. Topped it all of with a beurre rouge and a bit of parsley.