Saturday, September 20, 2008

Carnival Squash-Roasted Garlic Ravioli

I've had in mind to make some pumpkin ravioli soon, now that fall is in the air, and the evenings are starting to turn chilly. This week in our CSA box we got these beautiful Carnival Squash, so I decided to turn them into a filling for ravioli, instead of pumpkin. I also bought some of the biggest heads of garlic I've ever seen at the farmer's market today, so I wanted to incorporate those as well. The resulting dish was out of this world fabulous! Honestly, I'm still in shock that I created something so delicious right out of my own imagination!! The process of making your own pasta, and then turning it into ravioli is a little time consuming, but with this incredible filling, it's oh so worth it!!

Carnival Squash-Roasted Garlic Ravioli

2 carnival squash (or other winter squash)

1 head garlic

1 small candy onion (or other sweet variety of onion)

6 sprigs of fresh thyme

1 Tbs Olive oil, plus more for drizzling squash and garlic

3 sheets of fresh pasta, cut into 48 ravioli sized circles

1/2 cup Earth Balance

Preheat oven to 350. Cut squash in half, de-seed, and place in a dish with about 1/2 inch of water. Drizzle squash with olive oil and bake for about 45 minutes, until soft. Drizzle garlic with olive oil, wrap in foil and roast in oven while squash is baking. When squash and garlic are finished remove from oven and set aside to cool. While cooling heat olive oil in a small saute pan over medium high heat. Add onion and 4 sprigs of thyme (leaves only) and saute until onion is soft. Add squash flesh, garlic, and onions to food processor, season with salt and pepper, and process until a thick puree forms. At this time, set puree aside and get a large pot of water boiling. Also, melt Earth Balance with leaves from 2 more sprigs of thyme in a large saute pan. Place 1/2 Tbs of puree on 24 of your pasta circles. Top those circles with the reserved pasta circles, and using the tines of a fork, press edges to seal. Drop ravioli in boiling water (in batches of 8) and boil until pasta begins to float, about 1-2 minutes. Remove from water, with tongs, immediately and place in saute pan with melted Earth Balance. Lightly brown both sides of pasta in melted Earth Balance and remove to a platter. There will be extra puree left, it's nice to serve the ravioli over a large spoonful of puree for extra flavor.

1 comment:

  1. *wipes drool off chin* Great job, these look amazing, I've been looking forward to trying something like this, too!