Today felt like a Monday. It just had the miserable undertones of the start of a week. I blame this on my staunch efforts at being on class on time at 8am…and after sitting on a crowded, hot light rail, I walk to the classroom and see the “class canceled” sign. GRRRRRRR. Ah well.
I’m quite fortunate to have a loving spouse (N) who is so supportive of my strange fascination with photographing food and gladly assists me with my cooking when he can! While I was at work, perusing foodgawker and answering the occasional reference question, I remembered we had a butternut squash sitting on the counter. N cut it up and threw it in the oven to roast while on my way home. I’ve been wanting to try making ravioli since I got the pasta roller and finally, I succeeded!
For the pasta, I followed the recipe I used for homemade spinach pasta, except of course, I didn’t use spinach. And didn’t have WW pastry flour. Or semolina. Or vegetable stock. Here’s what I DID use:
Flat Noodles for Ravioli (or lasagna, perhaps?)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup liquid (water or stock)
- 1 tbsp olive oil
- (optional) 1 tsp of your favorite sweetener, i.e. honey, agave, maple syrup, etc
- Garlic powder, onion powder
- Dash of salt/pepper
Now, the filling. My filling was not a huge hit. I wasn’t a fan. I think my butternut squash was a bit old and just tasted…funky. Everything else in this dish was great…except for the filling. So sad! But, live and learn. I will improve next time! So, the only advice I have for you: be creative! Fill the ravioli with whatever your heart desires! Be indulgent and controversial! Savory & sweet! Yum.
The creamy basil sauce was super easy and quick to whip up. I am truly in love with using raw cashewsfor cream sauces! So easy, way healthier than heavy cream and full of healthy fats! It went really well with the sharp flavor of fresh tomatoes. The cream sauce came together as such:
- 1/2 cup raw cashews, soaked for a few hours
- A few handfuls of fresh basil
- Your favorite alternative milk (I used almond milk)
- Olive oil
- Heaping tablespoons of minced garlic
- Salt/pepper to taste
Heat the oil in a saucepan and saute the minced garlic. Toss in the basil, stir and wilt. In a blender, throw in the raw cashews, add salt+pepper and the ingredients that were in the saucepan. Blend on high, slowly adding milk until you get the desired consistency for the sauce. Pour everything back into the saucepan and heat. DONE! Easy. You can do this. It turns out to be a lovely puke green color that I enjoy incorporating into as many food dishes as possible.
This is definitely a meal that you start making when you’re not hungry. I, unfortunately, was hungry during this entire process, so I may have rushed some things and the ravioli turned out to look a little mutant and lopsided. BUT IT HAS GREAT PERSONALITY. WHICH IS ALL THAT MATTERS. RIGHT. RIGHT?!