It's kind of difficult to even look at some of the last pictures from the old apartment, but then I suppose that's what happens when you suddenly put yourself in a different living environment: your brain is so caught up with adjusting to the new situation that it forcibly shoves the prior one out of your head.

Did I really eat this? Yes. Was it delicious? Yes. Ok then.

So. I had acquired an exciting new type of frozen ravioli, stuffed with farmer's cheese and dill. Clearly, any ravioli containing dill will not work with a traditional marinara sauce. They didn't want alfredo; they didn't want pesto. Instead, after scrounging through the bits and pieces left in our old kitchen, I decided to treat them like pierogies.

While my pasta water was coming to a boil, I slowly melted a bunch of thinly sliced red onion in a mixture of olive oil and butter. I'm pretty sure I just used red onion by itself, but a mix with chopped shallots would definitely be good.

When the onion was largely softened and definitely fragrant, I added a couple big handfuls of sliced mushrooms. After some salt and pepper, I left the business to caramelize over medium-low heat, stirring occasionally.

Hooray! A big mess of mushrooms and onions!

I think I may have deglazed the pan with dry vermouth just at the end of cooking, but I can't remember. If you want to try it, go nuts.

When my ravioli were done, I drained them, served them, covered them with plenty of caramelized veg, and garnished everything with fresh chopped parsley.

I imagine that if you really wanted to treat these ravioli like pierogies, you could add a spoonful of sour cream, and maybe swap the parsley out for fresh chopped dill, but they already featured quite enough dairy for me.

Yay ravioli! I ate them all.