If you know me then you know for most of my life I have been quite the picky eater. I mean REALLY picky, like three dots of ketchup on a hotdog, food can't touch on my plate, plain ham sandwich kind of picky.
{Photo: L.A. Times}
This hotdog would never have made it to my plate! It has way too many toppings for me!
Since graduating college I have made myself go outside the box and try new things and learn to appreciate food for its nutrients and not just for it's taste. So I decided to start a regular Thursday blog post titled "Try It First" as in before I completely write off the dish to make it, try it and THEN decide my feelings toward it.
After much debate I gave spaghetti squash a try and to my amazement I really liked it.
Which leads to why I am writing this post. Each week I will post a new recipe I will make between the Thursday I post it and the following Wednesday and then on the next Thursday I will review the dish I made and put up another one to try for the following week.
The first official "Try It First" recipe is:
Pumpkin Ravioli with Brown Butter, Rosemary & Thyme
Dough Recipe:
- 5 eggs
- 1 tbsp. salt
- 1 tbsp. olive oil
- 3 cups all-purpose flour
Instructions:
In a small bowl, beat the eggs, salt & olive oil. In a large bowl, place the flour and create a well in the middle with your hands. Pour the egg mixture into the well. Stir with a fork or your hands to fold it all together until the egg mixture is absorbed and the dough forms into a sticky ball. Flour your hands and divide dough into 3 separate chunks. Knead each dough a bit to form it into a smooth ball. Cover each in cellophane and refrigerate for a few hours.
Roll out the ball of dough as flat as you can get it. I cut mine into squares with a knife, but you could use a cookie cutter for a different shape or to get it more exact.
Pumpkin Filling Recipe:
- 1 can of pumpkin
- 1 cup freshly grated Pecorino
- 2 tsp Nutmeg
- 1 tsp Cinnamon
- dash of salt
Instructions:
After you've cut the dough into squares, it helps to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a pretty border.
Once you've finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.
Melt 3 tablespoons of butter. Just before it starts to brown, add fresh rosemary and thyme leaves stirring until the butter slightly browns. Pour over raviolis and enjoy!
Posts
oh yum! his looks incredible!!
ReplyDelete