Tuesday, July 26, 2011

What's for Dinner? Maple/Squash Ravioli with Cherry-Tomato Cream Sauce

In one word? ...Sweet! Inside a homemade pasta dough I spooned teaspoons of a tasty, cooked orange mixture: acorn squash (in cold-storage from the winter months), maple syrup, cream, thyme, salt& pepper. I folded the dough over, pressed and sealed with a sticky finger and used a shaped cutter to achieve the beveled edge. The sauce was made from squashed, cooked cherry tomatoes, blended with some creme fraiche and seasoned with salt, pepper and basil. Each person ate about 6-7 of the large ravioli. The plate was garnished with candied, cubed squash, roasted whole tomatoes, a drizzle of maple syrup and more basil. *No need for cheese.

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