Cream of the Crop Recipe Week 18: Red Kuri Squash Ravioli

Red Kuri Squash Ravioli

By:  Joelle Flehinger Floyd

This is the perfect sweet/savory combination!

1 Box fresh pasta sheets (or make and roll out your favorite fresh pasta recipe)

1 Red kuri squash

Olive oil

1 C. freshly grated parmesan cheese

3/4 C. whole milk ricotta cheese

Kosher salt

Fresh ground black pepper

1 stick butter (1/2 C.)

3 cloves garlic, minced

1 Tbsp. chopped sage

1 Tbsp. fresh thyme

1. Preheat oven to 375 degrees.

2. Cut red kuri squash in half, scoop out seeds

3. Paint cut squash halves with olive oil and place face down on baking sheet.

4. Roast for 45 minutes or until soft.

5. Let cool and scoop squash from skin.

6. Puree squash in a food processor.

7. Measure out 10 oz. of squash puree.  Combine with parmesan cheese and ricotta and season with salt and pepper.

8. Lay one pasta sheet on a floured wooden board.  Brush lightly with water (this helps the two sheets of pasta stick together).

9. Place one scant tbsp. of the squash filling about every inch along the pasta sheet.

10. Lay second pasta sheet gently over the first.  With your finger, press the pasta sheets together between the dollops of filling, trying to squeeze out all of the air in the pockets around the filling.

11. Using a pasta cutter, pizza cutter or knife, cut the pasta between the pockets to make individual ravioli.  Set aside on floured plates and do not stack.  Refrigerate until ready to cook.

12. Melt butter in large sauté pan and cook on medium low heat until butter begins to brown and smell nutty.  Add garlic, sage and thyme and cook just until garlic begins to soften and you can smell the herbs (about 1-2 minutes).  Turn off heat let sit.

13. Bring large pot of salted water to a gentle boil.  Add ravioli and cook until they begin to float (about 3 minutes).  Remove from water and drain.  Add to pan with brown butter and toss ravioli to coat with brown butter.

14. Serve immediately and top with parmesan cheese.

Note 1:  Don’t throw away the seeds from the squash.  Sprinkle them with olive oil and roast them at 300 degrees until they begin to brown.  Sprinkle with salt, allow to cool and enjoy!

Note 2:  You’ll have extra squash.  It makes a great side dish with chicken or pork.  Store in the fridge until ready to use.  Put it in a microwave safe dish.  Dot it with butter, salt, pepper and a sprinkling of brown sugar.  Microwave on high until hot.  

Cream of the Crop Recipe Week 17: Cabbage Soup

 

 

This is a simple, healthy cabbage soup from the Moroccan cuisine.  

Ingredients

1 small or medium cabbage, chopped

2 onions, chopped

2 tbsp olive oil

2 potatoes (optional), peeled and chopped

1-2 lb short ribs

½ tsp turmeric

1 tbsp salt, more as needed

¼ tsp fresh ground black pepper

Fresh cilantro for serving

 

Step 1. Boil the cabbage in water for 5 minutes; drain.  

Step 2. Heat the oil in a heavy pot and saute the cabbage and onions for 5 minutes.

Step 3. Add the potatoes (if using), ribs, turmeric, salt and fresh ground pepper, and 8 cups water. Bring to a boil, reduce the heat and cook for 3 hours. 

Step 4. Taste and add salt if necessary. To serve, pile some chopped cilantro on each plate.    

 

Tip:

What to do with all that lavender, lemon balm, rosemary, and garlic? Make your own infused olive oil! 

Best dinner ever: scrambled egg with scallions, a quick chopped tomato&cucumber salad, and fresh bread or pita dipped in infused olive oil.