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Monday, November 9th, 2009 08:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threemeninaboatIt's been going something like, "Should I cook/bake/make ____, or should I kill myself?" around in my head lately. So there's been time consuming baking while listening to The Mars Volta which is enough to make me want to live a little longer.
Hence: Ravioli!
So my CSA brought two butternut squashes, a really big beet, and some salad fluff.
I made beet pasta dough, this took hours and made the kitchen impossibly messy and stained pink:
http://www.marthastewart.com/recipe/fresh-beet-pasta-dough
Then made the butternut squash filling:
http://www.foodnetwork.com/recipes/michael-chiarello/butternut-squash-ravioli-with-sage-brown-butter-and-bittersweet-chocolate-recipe/index.html
I did a cream sauce out of fresh sage, oregano, and lemon juice.
Damn, was that waaayyy tasty pink ravioli! Maybe not 4.5h worth, but almost.
Hence: Ravioli!
So my CSA brought two butternut squashes, a really big beet, and some salad fluff.
I made beet pasta dough, this took hours and made the kitchen impossibly messy and stained pink:
http://www.marthastewart.com/recipe/fresh-beet-pasta-dough
Then made the butternut squash filling:
http://www.foodnetwork.com/recipes/michael-chiarello/butternut-squash-ravioli-with-sage-brown-butter-and-bittersweet-chocolate-recipe/index.html
I did a cream sauce out of fresh sage, oregano, and lemon juice.
Damn, was that waaayyy tasty pink ravioli! Maybe not 4.5h worth, but almost.
