|Homemade Squash Ravioli
||[Jun. 20th, 2006|11:01 pm]
Posted this in fursthatcook:
Homemade squash ravioli with peas and bacon in a mornay sauce.
Ex-Navy cookie? Didn't know that! You'd love our kitchen. It's just about galley proportions.
You could use anything for the ravioli filling. Squash just happened to be what I had on paw tonight.
I think our range is type Crapola. Cheap little electric unit that, honestly, should be replaced.
But our kitchen proportions are galley-like. About ten feet long yet so narrow you have to squeeze a bit to pass someone. :P And you can always do with more counter space!
I've got squash in the garden now. :)
On the community post I added the recipe (brief version) for the ravioli dough.
The filling was pretty simple. Boil the squash until tender, then puree in a food processor with mushrooms and herbs (I used sage and a little dill; parsley would work well). Thicken with a little flour if it's too watery (my filling came out watery; the texture wasn't what I was hoping for because the squash released too much moisture).
That's honestly all there was to it! The recipe for the ravioli is pretty simple, just a bit time consuming.
I'm on it this weekend. :)
And gawd, how I love bacon.
Yes, bacon is one of the great sources of yumminess. This dinner had bacon, butter (just a dab), and garlic in it, so you know it had to be good. :)
Mmm, I need to get to Whole Foods soon so I can get some naturally smoked bacon. Not only does it taste really good but it doesn't have sodium nitrate in is so I'm not allergic to it.
I used to have more of a problem with nitrates than I do now. (Migraine triggers... wheee.) So, as long as I don't overdo it, bacon is okay.
This post has me craving a plate of ravioli.