acorn squashI decided to go a little more difficult this time around and pulled out the pasta maker.
orange
sage
I made the dough with semolina flour, roasted and pureed acorn squash, egg, and salt. Let it refrigerate and then ran it through the pasta maker until I had a nice sheet of dough and then repeated it so I had two.
The filling was goat cheese, ricotta cheese, Parmesan cheese, egg and orange peel.
Then the more difficult part came - filling and sealing the raviolis. It is tedious work but well worth the backache I had later.
It made loads of raviolis, which is always great. I froze half of them to make into toasted raviolis in the near future.
The sauce was fairly traditional fresh sage brown butter sauce but I added some more orange peel and a tad of fresh juice to give it that citrusy fresh kick.
The result - totally worth the effort. Good choice of ingredients.
4 comments:
OMG. Do I have to tell you again?!
You kill me.
Your ravioli look fantastic. I thought of making them, as they are up there on my to do list, but I opted for risotto instead. Good luck at the Joust!
These look amazing ... I was toying with the idea of ravioli for the joust as well, but ended up with something else. Looking at this, I wish I had gone this route! They look absolutely delicious.
mysterygirl: but u like me anyway :-)
foodjunkie: risotto is my alltime favorite - no loser there
maria: thanks, and thanks for stopping by
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