Yesterday's pumpkin ravioli making was an education, for sure!
Tomorrow I'll give the step-by-step method I used. For now, I'll say that yes, I will definitely be making my own ravioli from now on. I need to tweak how I make it, but that is what learning is all about. I did not really expect to get it perfect the first time out. :) I give my first attempt 3.5 stars...not bad, eh?
I made 24 ravioli. I cooked 12 and froze 12. As you can see, my portion is a lot smaller than Jim's, as he ate the remaining 8.
My side was mushrooms sauteed in olive oil, butter, and a bit of minced garlic (the kind you buy in a jar with oil). When the mushrooms were about done, I tossed in fresh spinach to wilt it. To serve, I put roasted pumpkin seeds on top. This could also be a cold salad with your favorite dressing.
To serve the ravioli, while it was cooking I heated chicken broth in a deep skillet and thickened it with a bit of cornstarch. Just before the ravioli were done, I switched the ravioli to the chicken broth. I let the broth reduce for about a minute. Then I sprinkled the same shredded four cheese blend that I used in the pumpkin recipe on top. Just before serving, I dusted the dish with Penzey's Fine Herbs and, for color, Penzey's Forward.
In my book, this is a nice vegetarian meal. :)
Marcheta *tweaker
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