I should start out by saying this is not a quick recipe. This is a Sunday afternoon project that is WELL worth the results! I searched and searched for a recipe that incorporates butternut squash into pasta dough to execute this ravioli dish that I had burning in my brain ever since my neighbor dropped off some gorgeous butternut squash. Warm and comforting flavors from the roasted squash and a dash of fresh nutmeg in the dough, soft pillows filled with creamy homemade ricotta (it’s easy and SO much better than store bought I promise!) and spinach, finished in pancetta and sage brown butter. I needed to figure out how to make this but wasn’t sure exactly how to incorporate the squash into the pasta dough. So I just experimented with the proportions and added flour until it was pliable. And it was gorgeous, so I had to share!
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I had some milk that was a day over its expiration date and I knew it would never last the week for my family to drink it, so I took it as a great excuse to make ricotta for a lasagna this weekend. Making your own ricotta is SUPER simple. I promise. Follow along and try it for yourself!!
What do you do when your hubby thaws pie dough thinking it’s pizza dough, but you have no pie fillings or fruit in the house? Make a savory vegetable and cheese tart!
An easy yet impressive side dish that goes well with roasted chicken, steak or virtually any other protein.
A quick and easy appetizer that is adaptable to whatever you have in your pantry! A great reason to keep a package of puff pastry in your freezer to make it easy to throw together a great addition to a party or brunch spread.
Need a quick and healthy meal anytime of day? Packed wth protein and veggies, and low on carbs , this one fits the bill.
Two takes on a comfort food favorite, when I make lasagna I make one traditional version for my husband and kiddos and one with layers of spaghetti squash for my healthier version. Tough to tell which is which until you cut into it!
Sometimes all it takes is thinking about something simple a little differently and you have an easy, fresh, light summer meal that everyone loves.
I can't believe I haven't been making more quiches! This was so easy and absolutely delicious.
When making a fondue dinner, the meat course takes probably the least amount of prep-work. Boil some small potatoes, roast some mushroom caps in the oven with a little olive oil, salt and pepper, and cut steak into small 1"-2" cubes. While you could use tenderloin, I opted for a slightly sturdier cut of prime beef.
We decided to do fondue for New Year's this year and it was a hit! We did all three courses, so I will start with the cheese course in this blog. Clearly the most important course!
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Author: KellyI love to cook and care for the people I love! Categories
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