Sunday, January 4, 2009

Update Dark Days Challenge #7 - Butternut squash ravioli

Move over chef boy-ar-dee.

Butternut squash ravioli:

Pasta dough (I used the rest of the dough from last week-about 1/2 the recipe)
1 Butternut squash peeled and cut into chunks
1 small red potato diced

I roasted the squash and potato in some olive oil with some salt and black pepper. Let it cool and then mashed it with a fork. I was going to blend it smooth, but I liked the crunch of the roasted potatoes. The potatoes were cut smaller than the squash, so were crunchier. I totally forgot the maple syrup in the squash filling (it's sweet anyway, so who cares.)

I rolled out the pasta into thin strips about 3 inches across. Then cut off a square and filled with about 2 tsp filling. I didn't get precice measurements and I can't say I was totally consistent. I'm just happy they got sealed and none of the filling burst through the dough.
Let's just call them rustic.
Then I dropped them 6 at a time into boiling salted water.

I sauteed a little garlic in olive oil and added a little basil. I tossed the cooked ravioli in the oil and plated. When I reheat the rest of these later, I'll probably just fry them in the garlic basil oil. Fried ravioli is one of the greatest leftovers.


There's a scene in Cranford where Dame Judy Dench talks about how her father made the childeren do an exercise when writing their journals. At the beginng of each day they would write what they planned to do and at the end of the day write what actually happened. Things rarely turn out as you expect.

Original Post:

Dark days are getting slim pickins'.

I still have some pasta dough that's been chillin' in the fridge. I managed to save most of a butternut squash that was trying to plant itself on the kitchen shelf. The seeds were starting to turn all black, so I didn't get any squash seeds to roast.

My local find of the week was some maple syrup. I'm going to put that in the ravioli filling, too.

The squash is roasting now, but I'll post photos and results when this actually gets completed. One of these weeks I won't wait until the last minute to post...yeah, that's a new year's resolution that is not likely to happen.

14 comments:

Tara said...

I can't wait to see photos! It sounds delicious, especially with the local maple syrup.

livinginalocalzone said...

Way to hang in there in these darkest days. Looking forward to hearing the report, butternut squash is delicious. I'd never have thought to have the maple syrup in the ravioli, but hey, butternut and maple syrup are such a natural and delicious pairing, why not? I bet it'll be great :-)

River said...

Local maple syrup! Lucky you! Ravioli sounds so good right now, we're having a slim pickins' day in the Wing-it household too! :)

Gina said...

Well, they turned out beautiful! I love that you can see the orange from the squash through the pasta dough :)

Gina said...

I just noticed that you live in Westchester! I go to school at Pace.

jessy said...

these are so awesome! they sound amazing - i'm glad they turned out!

superjealousface of your local maple syrup! mmmmmmmmmmm!

HayMarket8 said...

currently, i do not have the peanut butter pie posted - fairly new to the blog thing. I should post it i guess. check back, next time i make it i will post the recipe.

thepreppyvegan said...

That looks so yummy. I really need to start cooking more. Happy New Year! Hope to see you at Vegan Drinks soon

River said...

Chef boy-ar-who? It's chef veg-an-jenn! They look so deliciously super stuffed!! Just like I like them!

Joanna said...

you kicked chef boy-ar-dee in the ass with this ravioli. nice job!! pms in the ravioli sounds awesome. i love that stuff!!

Bianca said...

Oh, I've been dying to try my hand at making ravioli. I finally found some vegan wrappers to use, and they're in my freezer waiting for me to get all experimental.

And I'm soooo happy to see that the waffles work well as pancakes. I'll have to put a note in my book about that, for folks without waffle irons and folks who just prefer pancakes.

Tami (Vegan Appetite) said...

Amazing looking ravioli!!!

Yay for local maple syrup, too.

Bianca said...

Thanks for your feedback on the recipes. I've been trying to get better about that with ones I've typed more recently. When I first started recording recipes, I was horrible the proper order of ingredients.

I will fix those on the site now. And in my files. Thanks!

the little one said...

Quite a chef! Homemade ravolis? Super impressive.