Monday, February 05, 2007

squash, goat cheese, and pine nut ravioli with argula walnut pesto:

loosely based on a ravioli recipe from

winter squash (farmer's market lady called it "asian squash"-- similar to pumpkin) peeled, cubed & boiled; puree, add toasted pine nuts, fresh goat cheese, and fresh ginger. a little asian five spice & cinnamon, salt and pepper.

scoop into wonton wrappers; cover with another wrapper and seal edges with water. boil until they rise, in batches. keep cooked ravioli submerged in some cooking water so they don't stick.

sauce: combine arugula, toasted walnuts, and parmesan in a food processor. gradually add olive oil until the mixture forms a paste.

when ravioli are done, pour out most of the pasta water. add pesto and stir until combined. turn off heat, gently add raviolis until they are covered in sauce. sprinkle with parmesan and pepper; serve.

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