You know…I tried for like 5 minutes just now to come up with something clever to call the next few posts….I got nothin’. So I settled for some basic alliteration.
The thing is, I love fall. Its basically my fave season. The colors, the temperature (my ideal), the smells, and obvi the foods. Tis the season of PUMPKIN…and squash, and apples, and cinnamon. There really isn’t any other time of year where we go as nuts over these guys as RIGHT NOW. Anyone within a 2 mile radius of a Starbucks knows all about the pumpkin craze (cough…return of the pumpkin spice latte…cough cough).
So I thought I’d share some of the things I’ve cooked up this autumn.
First in this fall fiesta series comes Butternut Squash Ravioli with a Browned Butter Sage Sauce.
I have wanted to make ravioli for a while now, but I got a pretty severe case of the lazies. And I’m not talking about getting like for serious-serious about this…I’m talking about using wonton wrappers as the pasta substitute. Pinterest paints a pretty detailed road map on just how to do it.
You can pick up wonton wrappers pretty cheap at just about any grocery store (HINT: they are in the produce section and cost under $5).
I didn’t follow a set recipe but here’s what I used:
-1 mediumish butternut squash
-Cinnamon and all spice
-~1/4 c. butter
-1/2 parmesan cheese
-1 package wonton wrappers
To start your cook your squash. Add spices, cheese, and butter and blend until smooth.
Then its time to assemble your raviolis. Put a dollop of your squash mixture in the center of on wonton wrapper. Then, using your finger or a pastry brush, wet the edges with water and seal with another wrapper. Pinch the edges all the way closed. Continue until all the squash and wontons are gone.
Then boil your pasta water and cook the raviolis. They stick together a bit so you will likely have to cook a few at a time. They are done when they float to the top.
I messed the sauce up when I made it. I didn’t use fresh sage, or measure so I used too much. I did however brown the butter like a boss.
This is something I will definitely attempt again now that I know more about it. I kept my cooked raviolis in my strainer which caused them to stick together and also left little circle indents on them (as you can see in the photos). But they’re just so easy to make! You can fill them with anything…I can’t wait to whip up some kind of goat cheese raviolis.
On an unrelated note. I recently took an awesome trip to Colorado with my lady friends. We had the best time at C’s house chilling with the fam, eating amazing food, and super fun activities (tour of the Celestial Seasonings Factory, hiking, gun shootin’). C’s mom made us amazing pancakes for breakfast and a tasty lasagna. And her awesome sis and bro-in-law set up a gun range in the backyard for us to try to shoot a few different guns. He even generously let us break in his new toy–the moving target…I totally hit like 5 of them and it was totally awesome. Here are some photos to commemorate the trip.