Pumpkin Ravioli

I’m learning to like pumpkin. It’s not that I don’t like it, so much as I’m ambivalent, sometimes it’s great. Other times, not so much. We didn’t want to waste the wonderful pumpkins we got from the Hartsburg Pumpkin Festival, so after checking out a number of recipes, we settled on this Pumpkin Ravioli recipe from Food.com. Only after we’d settled on this plan, did I learn that pumpkins for eating are different from carving pumpkins. Luckily, Austin American-Statesman food writer, Addie Broyles, helped me plan. So we carved and then roasted the pieces.

  • We went from this:To this:

Ingredients:
8 tbsp Butter (one stick)
1 tbsp Sage, Fresh, chiffonade8 oz Pumpkin1 medium Yellow Onion, diced1/2 cup Pine Nuts (Toasted. We used olive oil and salt and pepper)12 oz Wonton Wraps (one package)2 eggs3 Roma Tomatoes, diced (the last from our garden!)3 tsp Lemon Juice (or half a fresh lemon)

Directions:

1. Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes. (If using roasted, roast pumpkin first at 400 degrees for about 45 minutes. Remove skin and dice. Sautee in butter salt and pepper with the diced yellow onion. Then move on to step 2.)

2. Add cooked pumpkin and onion in a food processor (we used a blender), pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and 1 beaten egg and stir to combine.

3 Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place raviolis on a sheet tray and put in freezer.

4. In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.

5. Cook ravioli in boiling water until they float. (Note: This happens quickly!) Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.

My Opinion:
The first taste was off, but by the third I couldn’t stop eating. Some bites were very pumpkin flavored, others more subtle. It’s filling, not terribly difficult and a lovely fall flavored dish. Another few dashes of salt and pepper made a difference. J added Parmesan cheese. We will be making it again.

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Ratatouille from Ratatouille


Also known as Confit Byaldi. I loved Ratatouille. Partially because I love Paris, French cuisine and of course Disney. The tagline from the movie, “anyone can cook!” always makes me smile. I was thrilled when J found that the New York Times published this recipe. I’ve had to modify it because spending three to four hours on dinner just doesn’t work for us.  Bon appétit!

Piperade Ingredients:
1/2 red pepper, seeds and ribs removed (we used a whole red and a whole green, they were small)
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic (we used more at least 1 tablespoon)
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved (we used a can of petite diced tomatoes)
1 sprig thyme (we used dried about 1 teaspoon)
1 sprig flat-leaf parsley (we also used dried, about 2 teaspoons)
1/2 a bay leaf (we used a whole bay leaf)
Kosher salt

Piperade Directions:
Preheat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely. Combine oil, garlic, and onion (which we precombined in a food processor) in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs (obviously we left the parsley and thyme in the dish, but removed the bay leaf). Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

Ingredients for Vegetables:
1 zucchini, sliced thin
Japanese eggplant sliced thin (if you can’t find Japanese, use regular, we do)
1 yellow squash, sliced thin
4 Roma tomatoes, slicked thin
1/2 teaspoon minced garlic (we used more)
2 teaspoons olive oil
1/8 teaspoon thyme leaves
Kosher salt and freshly ground black pepper, to taste

Vegetable Directions:
Preheat oven to 275 degrees (we heated the oven to 400 degrees). Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed (this is not an exact science). Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours (if using a 400 degree oven, check after 30 to 45 minutes). Uncover and bake for 30 minutes more. (if using a 400 degree oven, cook 5 to 10 minutes uncovered.) If there is excess liquid in pan, place over medium heat on stove until reduced. At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm. (If using a 400 degree oven, there will be liquid. We don’t mind the liquid in the bottom. Better to use bread to soak it up! But if you do, follow the same directions for the medium head on the stove top.)

Vinaigrette Ingredients:
1 tablespoon extra virgin olive oi
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper, to taste

Vinaigrette Directions:
Combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

My opinion:
I love this dish in the middle of summer, I love it in winter. It’s just a great refreshing, vegetable filled dish. We serve it with crusty french bread. We serve the leftovers over pasta or blend it into a thick sauce and serve over pasta. Sometimes the second day dishes are a tinge better than the first.

Homemade Pizza

On our second try with homemade pizza, we did better than the first. It will still need some tweaking, but all in all, I would eat this meal again.

Ingredients:
Store Brand Pizza Dough (the kind where you just add hot water)
For the Margherita half
Olive Oil
Fresh Whole Milk Mozzarella (we found one you can unroll! How awesome is that?)
Roma Tomatoes (I used two)
Basil (I took a sprig from the garden)
For the regular pizza half
Small Wedge of cheddar cheese (I used a Baby Bel that needed to be eaten)
Onion
Green Pepper
Pasta Sauce (I used the Bertolli Tomato & Basil)
The rest of the Whole Milk Mozzarella

Directions:
Mix the pizza dough as directed. Using floured hands push dough out onto a lightly greased (I used olive oil for this) pan. I then filled in all the holes and tried to even it out. For the Margherita half, I brushed the dough with the rest of the olive oil. On the regular half, I brushed the dough with the pizza sauce. Then add 2/3 of the mozzarella, enough to cover most of the crust. Put in the oven (at the pizza dough packaged directions). The key here is to keep an eye on it. All the cheese was melted at about 15 minutes for me. I then added the toppings (except the basil) and covered with the left over cheese and baked until the cheese was all melted. Once I took it out of the oven, I added the basil and let it cool.

My Opinion:
In the future, I would add some spices to the crust. At least garlic and oregano. I would also bake the crust alone, plain, until lightly browned before adding the toppings. It was a little chewier than I like this time. Additionally, I would reserve a little more cheese to help the toppings stay in place.