September 18, 2009

Pumpkin ravioli in sage browned butter

Still feeling pretty good from last night's hand-cut pasta dish, tonight I decided to use up half a can of pumpkin puree by making ravioli. After a quick googling for ravioli-assembling instructions, I was ready to go.

No eggs this time, just flour, water, a pinch of salt, and a bit of olive oil:

Really unphotogenic filling:

Contains: pumpkin puree, minced garlic, mixed dried mushrooms (crushed fine and rehydrated), grated really old parmesan, shredded cheddar&jack cheese mix, plain yogurt, a bit of brown sugar, and salt/pepper/herbes de provence/paprika/coriander. It tasted pretty flat in the beginning which is why yogurt and sugar and prepack cheese mix got in there. But afterward it was tasty! Go team improvisation.

After some finagling with rolling out and dolloping and cutting and sealing and boiling and tossing in sage browned butter and some simultaneous making of honey-lemon-ginger glazed carrots, I picked the prettiest ravioli and sage leaflets and put them on a plate to show you.

Pine nuts were added for textural contrast.

Go team pantry cleaning!


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