Saturday, October 13, 2007

Pasta Roller Saga: Part Two

raviolis homemade

After much contemplation, vacant staring and a few calls to my parents for their expert opinions on the subject, I finally decided to transform my dough into bite-sized pockets of savory squash filled magic! I initially considered spaghetti, which is easy but seemed too pedestrian for my triumphant introduction to pasta fresca (I have since learned that homemade, fresh spaghetti—noodles in any form—are anything but pedestrian! They’re always transcendent and I can’t go back to dried.). Lasagna, on the other hand, would be distinguished but too much work. Butternut squash raviolis seemed to be the perfect way to properly utilize my noodles.

ravioli assembly
And they were, too! Slightly sweet, creamy, and pumkinny, butternut squash epitomizes the taste of autumn for me.

I made a puree of squash, caramelized onions, and fresh sage that was seasonal and delicious. Unfortunately, my raviolis were slighty doughy and I need to work on my assembly method. However, for a first try, they were still pretty darn good.

dough raviolis

Recipes are pending further experimentation for now but you can expect big things soon. For now, I will leave you with a final picture, employing the “dooce” vignette effect and a request for the perfect noodle dough recipe. I’ve tried using all-purpose flour, semolina flour, and a mix of the two but am still working out the kinks.


homemade raviolis with browned sage butter

2 comments:

Cha said...

a made a killer pumpkin ravioli a couple years ago, but a squash sounds amazing!

and as far as cashew brittle you are a smart man.

Anonymous said...

Oh it was Chach...it was:)