Ohiofarmgirl's Adventures in The Good Land is largely a fish out of water tale about how I eventually found my footing on a small farm in an Amish town. We are a mostly organic, somewhat self sufficient, sustainable farm in Ohio. There's action and adventure and I'll always tell you the truth about farming.

Wednesday, November 3, 2010

Pumpkin Ravioli

Oh golly, Heiko, you got me. Or should I "blame" Walt?  How about if I just thank you both!

After reading about each of your recent ravioli dishes I couldn't take it any longer... I made pumpkin ravioli last nite. They were so delicious... oh the pumpkin-y lushiousness!

Pumpkin ravioli in a sage brown butter sauce

I already made Thy Hand's Pumpkin Streusel Bread, and of course my own World's Best Pie... but such is my pumpkin madness that the ravioli were calling my name.

Pumpkin bread made with our own honey

In the old days I used to make a lot of fresh pasta - old school mind you, with a rolling pin and a knife - not with a pasta maker. But after I stopped getting my nutritional advice from women's magazines I found out that a plate of regular white flour (or semolina flour for that matter) is probably the worst thing I can eat (I lean heavily toward proteins and fat which keeps me upright...and ice cream, which keeps me happy ). So I stick to whole grains and almost only ever eat whole wheat pasta. You will never see me at Olive Garden.

But I couldn't resist the siren song of the pumpkin ravioli. So I dusted off (or should I say, dusted with flour?) my marble baking table, dug out my well worn copy of Marcella Hazan's "Essentials of Classic Italian Cooking" and set to work.

Pasta at rest, see that you add a touch of (goat)milk to pasta that will be stuffed

It just takes a minute to make the pasta dough, a few seconds to whip together the pumpkin puree, cheese, and spices, and before you can set the pot to boil the sage butter sauce is done and... pumpkin heaven. We served it up with turkey breast from one of our $4 turkeys. A fine meal on a fall day.

Happy Wednesday Everyone! Now get out there and make a pumpkin-y pasta..you won't regret it.

ps Heiko, I'll be making your fine Pansoti with Salsa di Noci soon. Come round for dinner, bring some cider and your pup. Kai says "hi" Eddie!


Mr. H. said...

Ok, so as not to be left out of the cooking extravaganza we too are making ravioli tonight. I doubt it will be as pretty as your's or Heiko's but hopefully it will taste as good.:) ...and we had fun making it.

Heiko said...

If I set off now, will I be too late to mop up the leftovers?

Ohiofarmgirl said...

yes, yes Heiko we'll let you clean up.. but we'll be sure to save you some of these!

Mr. H - do tell... share whatcha made, stuffed with greens? mushrooms?

Mr. H. said...

We filled ours with a little provolone cheese (that's all we had on hand) and a combination of steamed kale, chard, spinach, Italian chicory, and garlic all mixed together. It was good, my wife really loved it. We tag teamed the prep work and cooking so it did not take too long to make.

It was topped off with freshly made tomato sauce that had more garlic (we likes our garlic) and some onion, green peppers, basil, and oregono in it.

The best part is that we made way too much so we can have it again tonight.:)We will have to try making it with pumpkin next time.

Ohiofarmgirl said...

Great work Mr H! Next time I'm going to double the batch and freeze some for a quick dinner later. The greens-n-cheese sound deeeeelish!

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