Sunday November 4
We still had lots of roasted Long
Island Cheese Pumpkin left over, so we put together a stuffing for homemade Ravioli
di zucca.
We didn't want it too sweet, so we
used about a cup of pumpkin, a square of cornbread whizzed into crumbs, 1/2 cup
grated parmesan, 1/2 lemon's worth of zest, and (maybe this was a mistake) a
big zotz of grated fresh ginger.
We also tried doing free-form
ravioli, rather than using a press. It
worked okay, but the press lets you fill them fuller.
Also, the pasta had been sitting overnight,
so it ended up a mite tough. The filling
was nice and pumpkiny, though, especially when served with lots of good sage
butter.
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