My reasons for living. Food, Crafting, World of Warcraft, My Whippet, Trashy Romance Novels and Jong.
Monday, July 4, 2011
In true Ivy Fashion, I decided to cook a dinner last night without a recipe... Anything kicking around the kitchen...
Looking around the house, I had slim pickings. I had recently bought some fresh shrimp from steveston that afternoon, but after spending 30 mins peeling the tiny shrimp (and them disappearing into my mouth), I knew I wouldn't get enough to make an appy for one.I settled on a butternut squash I had scuttled away and set about roasting it in the oven at 350 until tender. I let it sit to cool a bit while I dug out the Pasta Machine.
I scraped out the soft pulp and tasted it... Roasted butternut squash is a good thing - sweet and caramelized, but its also bland so I seasoned in with cayenne and cinnamon liberally, feeling a bit of anxiety and remorse over seasoning with such gusto without trying it on a small amount of the pulp first. Nothing lost nothing gained, I supposed. Thankfully, it was delicious with a little bit of sea salt and fresh ground pepper to bring out the flavors. I then caramelized some white onion, shallots, and 4 cloves of garlic in a fry pan, then added them to the mix, with 4 drops of white truffle oil.
I whipped up a simple pasta dough, then cranked it through the machine at 2, 4 then 5 settings, to make long flat sheets of pasta dough. Carefully I used a small teaspon to stack the squash mash on the dough and formed the raviolis with a stamp careful to be as generous as possible without the ravioli leaking.
Home made Roasted Butternut squash and caramelized onions,shallot/garlic Ravioli. The recipe called for 2 mins of cooking, but it actually took 15 mins to get then tender. I would even dare make the pasta even thinner for a more tender product.I might try coloring a future batch with beets. Fun.
Served this with a Rose sauce, a dollop of fresh chevre, fresh parmesan, and bbqed italian sausage. While it was subtle, the white truffle oil was the secret ingredient to this dish adding an amazing depth and richness to an otherwise average meal. Highly recommend the investment in it as it lasts forever, due to being extremely pungent and only requiring a few drops here and there.