Rainy Day Ravioli
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Weather's drizzly here and Rick's got a busy important new job so I decided to do something I'd been planning for weeks: make a bunch of fresh ravioli and freeze it for dinners. I wasn't exactly the barefoot contessa at this, but I was barefoot, with quite a nice pedicure.
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I started with the plan of mushroom ravioli, but ended up doing some butternut squash ravioli too. And then I went crazy and made walnut pate and put that in ravioli too!
I won't go through the pasta recipe--that can be found on my very first post. But for the mushrooms, I threw 16 oz of fresh shrooms in the processor and then sauteed them down to about 2.5 cups (seasoned with fresh garlic also and a dash of balsamic vinegar).
Next time, I think I will roast the mushrooms first, because they ended up being soggy and having to cook down for a while.
For the butternut squash filling, I roasted a split squash at 400 degrees for 40 minutes, then scooped it into the processor and pureed it with more fresh garlic.
My favorite was the walnut pate-- toasted walnuts, olive oil, a spoonful of cooked mushrooms, and fresh garlic. Salt and some parlsey and...vegetarian gourmet!
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First I laid pieces of flat pasta down, spooned the filling on them, and sealed them closed before cutting them with a pizza slicer (into the squares at top, the ones in front of the toes).
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Let me just note here that in my opinion, dogs in the kitchen mean the food will taste better. I realize the health department doesn't always agree with me on this, but what do they know?
Then, following advice from a recent article I read, I let them chill in the freezer for ~15 minutes before throwing them in a bag. I meant to do 4 bags, but 2 seemed like enough and that gave me leftover pasta dough.
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This hermetically sealed bag was closed with the advanced technology I call "Close the bag most of the way and then suck the air out with your mouth."
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