Monday, April 27, 2009
Yesterday's cool, drizzly, foggy weather put me in mind of soups and heartier fare, and I decided it was time to finally use the last butternut squash sitting on my kitchen counter. I dug through the mysterious packets in my tiny freezer space and found a disk of pasta dough, and set about making my favorite ravioli. However, upon slicing into the squash, I realized it was tinged with mold around the stem area, and the neck was spongy. My mind, however, was already on ravioli, so I considered the ingredients at hand and decided to experiment.
Here's my ravioli filling:
caramelized Vidalia onions (the first of the season!)
sauteed Swiss chard
salt and pepper
a white wine deglaze
And the finished ravioli:
served over wilted spinach, with walnuts, parm, and walnut oil
They were delicious, but missing a little something--I'm not sure what. I do, however, love the combination of flavors in the filling and will definitely experiment again.