Tag Archives: Sage

Whole Wheat Butternut Ravioli—It’s What’s For Dinner!

I recently picked up a gargantuan butternut squash, so I’ve been having fun coming up with recipes to use it up in. You’ll see a few of them this coming week, so run out and pick yourself up a big one right now! As I think I’ve mentioned before, butternut squash is one of my absolute favorite fall flavors. It’s got a beautiful hue, excellent taste, smooth texture and is sooo versatile. I love that I can roast one up and use it in four completely different meals throughout the week, only having spent a few dollars.

Enough of my gushing about squash, though—Congrats to Amy, who guessed “What’s For Dinner,” despite her second guessing about the cheese! 😀 Amy, trust me, as one who only recently began eating stinky cheeses, this is a great use for it! These ravioli freeze wonderfully, so bag some up before boiling to keep on hand throughout the season.

Whole Wheat Butternut Ravioli with Sage Butter

Ingredients:

Ingredients

Ingredients

Pasta Ingredients:

  • 1.5 c. all purpose flour (plus extra for kneading)
  • 1.5 c. whole wheat flour
  • 1/2 tsp. salt
  • 4 eggs (Valley View Farms)
  • 1/4 c. water
  • 1/4 c. olive oil

Ravioli Ingredients:

  • 2 T. olive oil
  • 1/4 c. diced onion (Jett’s Natural Produce)
  • 1.5 c. mashed butternut squash (Heritage Farm CSA)
  • salt & pepper to taste
  • nutmeg to taste
  • 4 T. milk (Keepsake Farm)
  • 1/4 c. stinky cheese (This is Keepsake Ferale from Keepsake Farm. For those who want something a bit tamer, a Parmigiano-Reggiano would also work)
  • pasta dough, rolled into 1/8″ thick sheets, about 4″ across
  • 12-15 sage leaves (my garden)
  • 1/2 c. butter (Flint Hill Farm)

Pasta Directions:

  1. Place flours and salt in food processor.
  2. Beat eggs with fork and add to food processor.
  3. Blend until mixture looks like cornmeal.
  4. With the processor running, slowly add water and olive oil.
  5. When ball forms, roll onto floured surface. Cover and let rest for 10 minutes.
  6. Divide dough into 8 equal size pieces. Using either a pasta machine or rolling pin, roll each section to 1/8″ thick and 4″ wide, kneading in a bit more flour if the dough is too sticky.
  7. Rest 20 minutes on floured surface, while you make ravioli filling.

    Pasta Sheets

    Pasta Sheets

Ravioli Directions:

  1. Mince onion and sautée it in olive oil in medium skillet.
  2. Add squash and continue cooking mixture until extra moisture has cooked out.
  3. Add salt, pepper, nutmeg and milk, then continue to cook for 3 minutes.
  4. Remove from heat. Crumble in cheese and stir.
  5. Put on large pot of water to boil.
  6. Cut pasta into 2×4″ strips.
  7. Place small dollop of filling on half of each strip.

    Filling Ravioli

    Filling Ravioli

  8. Fold dough over filling, pinching edges to seal. Repeat with other raviolis.

    Raviolis

    Raviolis

  9. Add raviolis to boiling water, in batches if necessary, and cook for 3 minutes, or until ravioli float and pasta is al dente.
  10. Strain ravioli.
  11. In large skillet, melt butter.
  12. Chop sage leaves and add to melted butter. Cook and stir until butter begins to brown.
  13. Put ravioli on plate and drizzle with butter sage sauce. Great with a glass of autumn white wine, beer or cider.

    Worth every bit of effort!

    Worth every bit of effort!

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A Hug On the Inside

I love soup. Love it. As in, I am pretty sure I would be content eating soup and good bread every day from October through March. It’s like a big hug on the inside. However, my husband is not quite as much of a soup fanatic. Sure, he likes a good bowl of soup, as long as it is served along side a huge sandwich or as a first course of a meal. He doesn’t consider it a meal unto itself, so I have to work extra hard to make a soup meal appeal to him. The main requirement is that it must be hearty and served with excellent bread. So, here is a recipe for a hearty yet healthy soup and some amazing scones to compliment it.

Broccoli Soup

Ingredients:

Ingredients

Simple Ingredients

  • 1 onion (Jett’s Natural Produce)
  • 2 T. olive oil
  • 2 small potatoes (Heritage Farms CSA)
  • 1 head broccoli (Heritage Farms CSA)
  • 2 c. low-sodium chicken or vegetable stock (mine is homemade chicken stock)
  • 1 c. whole milk, cream or half and half (Klein Farms)
  • 4 oz. soft flavored cheese (I used bacon, chive & onion, but you could use garlic herb cream cheese, etc.) (Klein Farms)

Directions:

  1. Peel and chop potatoes. Cut off broccoli florets, saving the stalks to use in stir fry another night.
  2. Chop onion and sauté in large pot until translucent.
  3. Add potatoes, broccoli and stock to pot.
  4. Bring to boil and simmer for 15-20 minutes, or until potatoes are tender.
  5. Remove from heat and puree soup either by transferring it to a blender in batches or by using an immersion blender (which is one of the greatest kitchen gadgets for a soup lover).
  6. Add milk and cheese to soup in pan. Cook over low heat until cheese is melted and smooth and soup is hot.
  7. Serve with crusty bread, or the scones below.

    Creamy Broccoli Soup

    Creamy Broccoli Soup

Sage and Stinky Cheese Scones (or maybe they are biscuits?)
adapted from Cooking Light (I need help with baking measurements!)

Ingredients:

Ingredients

Ingredients

  • 1 c. all purpose flour
  • 1 c. coarse ground cornmeal
  • 2 tsp. baking powder
  • salt & pepper to taste
  • 1/2 c. stinky cheese, crumbled or grated (I used Keepsake Ferale from Keepsake Farms)
  • few sprigs thyme (my garden)
  • about 20 sage leaves, 12 set aside to keep whole (my garden)
  • 1 c. milk (Klein Farms)

Directions:

  1. Preheat oven to 400°.
  2. Combine flour, cornmeal, baking powder, salt and pepper in large bowl.
  3. Chop 8 sage leaves and thyme. Make sure to reserve 12 whole sage leaves!
  4. Add cheese and herbs, stir.
  5. Add milk, stir until just combined.
  6. Drop dough in 2 inch lumps on greased cookie sheet, leaving space in between.
  7. Press one whole sage into the top of each scone.
  8. Bake for 20 minutes. Serve warm with butter and soup. (We managed to find some REAL butter at Flint Hill Farm!)

    Sage Cornmeal Scones

    Sage Cornmeal Scones


Aw Shucks!

One of the most notable events in this town each year is Musikfest, a 10-day celebration of music, food & beer that takes over all of downtown (and, this year, south side). I began this blog too late to cover it this year, but next time I’ll be sharing my experiences for sure.

The biggest reason (no exaggeration) I go to the festival is to get my hands on an enormous ear of Aw Shucks Corn. If I don’t get to eat this buttery, spicy, savory snack at least once during Musikfest, my year is not complete.

Granted, it is now possible to find Aw Shucks in a couple of other locations, like the Iron Pigs stadium, but it’s just not the same as navigating through the crowd in Volksplatz wielding a large ear of corn and a mug full of beer while listening to a man in a black plague mask play an obsolete bell instrument.

Our Garden

Our teensy garden, overflowing with herbs & tomatoes.

This year, I had some extra tickets at the end of the night and splurged on my very own bottle of Aw Shucks Southwest Seasoning. Oh, the possibilities! Not only will I be able to fulfill my insatiable corn cravings at home, but I can Shucks up anything I want! I am having visions of baked potatoes, shrimp, salad dressing …

It didn’t take long for me to open the canister and spice up dinner … My husband was making some homemade pasta (someday when he lets me photograph him at work, I’ll post that recipe), and I had just plucked some tomatoes and sage from our garden. Um … Pasta, tomatoes, sage, Aw Shucks seasoning? Yep, it’s good. And ridiculously easy!

Aw Shucks Tomato Pasta

Ingredients:

Aw Shucks Pasta Ingredients

All local ingredients for this savory dish.

• 4 entree-sized servings of pasta (homemade makes it extra tasty)
• 1 pint of cherry or grape tomatoes
• a handful of sage leaves
• 4 T. butter
• Aw Shucks Southwest Seasoning, to taste (You can order it on their site! In a true emergency outage of seasoning, use another southwest or Cajun blend)
• Parmesan cheese, to taste (mine is from Klein Farms)
• a few gratings Gouda cheese (optional, my husband snuck it in and it was good! Also from Klein Farms)

Directions:

  1. Cook the pasta to al dente.
  2. Meanwhile, slice the tomatoes in halves or quarters and chop the sage leaves.
  3. Sauté the tomatoes and sage in a small non-stick skillet for a few minutes, just to loosen up the juices and bring out the sage flavor. No oil or butter necessary.
  4. Sprinkle in Aw Shucks seasoning to taste. Stir and remove from heat.
    Tomatoes, Sage, Seasoning

    Such vibrant colors!

  5. Strain pasta. Add butter and toss until coated. Grate in Parmesan and Gouda (if using).

    Pasta and Cheese

    Kevin's homemade pasta, topped with Parmesan and sneakily added Gouda.

  6. Add tomato mixture to pasta mixture and toss.
  7. Serve hot, topped with a little more grated Parmesan and Aw Shucks seasoning.

    Aw Shucks Tomato Pasta

    I want more!!!


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