Posts tagged ‘ravioli’
Recipe of the Week – Pumpkin Tortellini
From the Vegetarian Entrée Collection at emealsforyou.com)
Pumpkin Tortellini
If you didn’t get enough pumpkin last week, I have the answer, Pumpkin Tortellini. Admittedly this recipe requires a little extra work but I promise you it is so good that you will make it over and over again. A good “escape route” here is to make raviolis in place of the tortellini; once you learn the technique you are only one additional fold away from making the tortellini. The brown butter sauce is crazy good and can be used on everything from scallops to pork chops.
Pumpkin Tortellini
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Vegetarian Entrée |
| Meal: | Veggie – Fireside Dinner (Theme Meal Plans) |
| 3 | Tb | oil, olive |
| 0.5 | small | onions, chopped |
| 3 | cloves | garlic, minced |
| 0.5 | tsp | salt, kosher |
| 0.25 | tsp | pepper, fresh ground |
| 1 | 15 oz can | pumpkin, canned |
| 0.25 | tsp | thyme, dried |
| 0.5 | Tb | sage, fresh |
| 0.25 | tsp | nutmeg, ground |
| 8 | oz | cheese, goat |
| 1 | packet | wonton wrappers |
Heat olive oil in a small non-stick sauté pan. Chop onion into a fine chop. Add onion and garlic to pan, sauté until onions are soft. Add pumpkin, salt, pepper, nutmeg, chopped sage and thyme, stir, reduce heat to medium/low and simmer for 10 minutes; stirring every couple of minutes. Remove to a bowl and cool. Allow goat cheese to reach room temperature. Add cheese to pumpkin and blend until combined. Cut wonton wrappers into 3” X 3” squares. Place 1 heaping teaspoon of the pumpkin just off the middle of the wrapper. Wet edges with water, fold into a triangle and pinch edges to secure. Wrap the triangle around your finger, wet one edge and pinch the two ends together to form the tortellini. Cook in boiling salted water for 4-5 minutes until the tortellini float. Remove, plate and serve with Brown Butter Sauce with Figs and Toasted Hazelnuts.
Shown here with Brown Butter Sauce with Figs and Toasted Hazelnuts found at emealsforyou.com: ( Recipes/Misc/Brown Butter…)
Recipe of the Week – Fresh Ginger Sauce
(From the Misc Category at www.emealsforyou.com)
Ravioli in Fresh Ginger Sauce
Trying to come up with something different for lunch reminded me that ravioli are not just for tomato sauce. It was time to put together a meal that was unexpected. I wanted something that was substantial yet easy to prepare. I remembered I had a some fresh ginger and decided to make the Fresh Ginger Sauce and serve it over some ravioli. Checking on the other ingredients on hand it was a go.
We serve pasta with many meals and ravioli is one of the easiest as it freezes well and is fairly inexpensive. Simply take a handful or a bag out of the freezer, heat it in boiling water for a few minutes and plate with any number of sauces or toppings. Add some sliced mushrooms or fresh spinach at the last minute to enhance the meal. Your family will think they are at an expensive restaurant, your budget will like you and the smiles you receive will brighten your day.
Fresh Ginger Sauce
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Misc |
| Meal: | Other (General) |
| 24 | oz | chicken broth |
| 2 | medium | scallions, sliced |
| 3 | Tb | carrots, sliced |
| 2 | Tb | ginger, fresh, minced |
| 0.5 | medium | lemon, juice of |
| 2 | tsp | cornstarch |
| 1 | pinch | salt and pepper to taste |
| 1 | Tb | cheese, Romano, grated |
Place chicken broth (you may substitute vegetable broth) in a sauce pan over medium-low heat. Slice scallions and carrots as thinly as you can, on the diagonal, add to pan. Add ginger and lemon juice and cook until carrots are tender, about 8 minutes. Add salt and pepper to taste. Remove about 4 oz of the liquid from the pan, allow to cool and add cornstarch, stir to blend. Return the cornstarch mixture to the pan, increase heat slightly and stir until thickened. Serve over pasta or chicken, sprinkle with grated Romano.
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