Wednesday, October 27, 2010

Pumpkin Ravioli and Garlic Bread

Pumpkin Ravioli
I found out how to (start using) my cooked pumpkin. However this was definitely my attempt 1 at pumpkin ravioli. The pumpkin filling turned out mouth watering but the pasta part was sub-par. It tasted fine but it did not serve it's purpose of holding the filling inside of itself! Fail.


2 t oil (I used almond in this recipe)
1/4 t nutmeg
1/4 t cinnamon
1/4 t cumin
dash of pepper
1/2 t salt
1/4 cup ground walnuts (or nuts of your choice)
2 c whole wheat flour
1/2 t salt
2 T fresh thyme (or herb of your choice)
1/2 c water
1 t olive oil

For filling:
Heat oil over medium heat in a saucepan.
Add nutmeg, cinnamon, cumin, pepper, salt and ground walnuts.
Stir in pumpkin and stir until the mixture is fragrant and the consistency of creamy mashed potatoes.
Turn off heat and set aside.
For pasta:
Mix together the wet ingredients.
Add in the dry ingredients.
Knead until a stiff dough forms.
Start heating water to a boil in a large pot, adding a dash of salt and a dollop of oil to the water.
Roll out dough on a lightly floured surface as thin as possible (working with half portions at a time).
Cut dough into similarly sized squares, around 2.5 inches each.
Spoon about 1 t of filling into the middle of a square, placing another square on top of the first and pushing edges to seal.
Gently drop ravioli into the boiling water.
Cook for 15 minutes and carefully drain.

Serve with the sauce of your choice. I mixed together olive oil, minced garlic, salt, pepper, and crushed toasted walnuts.

Garlic Bread
I bought a whole wheat baguette from Cafe Japon at the farmer's market this passed weekend for this exact purpose. Hands down best thing everrrr

1 whole wheat baguette, cut into 1 inch slices
1 head of roasted garlic (recipe below)
salt and pepper

Preheat oven to 400F
Brush slices with oil and place on baking pan.
Cook until golden brown and crispy.
Mash roasted garlic with salt and pepper.
Spread slices of bread with garlic mixture.

Roasted Garlic

Preheat oven to 400F
Cut off a third of each garlic head to expose the cloves.
Drizzle with 1 t oil.
Wrap head with aluminum foil and place in muffin tin.
Bake for 30-35 minutes, until the garlic is soft and tender.

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