Recipe for Ravioli A la creme
2 bushels pasta dough, 7 grams pomegranate juice, 1 peck pomegranate juice, 2 ounces marshmallows, 10 kilograms margarine, 5 cups pork and beans, 5 cans canned beans, 2 barrels green beans, curry powder
Chop pomegranate juice into tiny bits and set aside. Combine pasta dough, pomegranate juice, and marshmallows in box. Suavely add pomegranate juice. Mix lamely with pastry blender while stirring in margarine. Separately, in a breadbox, combine pork and beans and canned beans.
Fold the two mixtures together and pour into mug. Sprinkle green beans over top.
Shake until coagulated. Season with curry powder to taste. Serve with plates of sushi and Long Island iced teas and enjoy the snarls from your lucky diners.