Thursday, October 28, 2010
Squash-filled Ravioli Ultimate Dinner
After having a delicious dinner at the neighbor's the other night (you know who you are!), Mr S and I were inspired to make our own ravioli. Please excuse the awful photography :(
And I tell you, we were successful! They turned out delicious, and luckily we made a double batch and froze a whole bunch of them. We used this recipe. And yes, you really do cook them for almost 15 minutes! We cooked ours for about 11-12 minutes, and while they were plenty tender, I probably would have been okay to cook them just a tad longer. Of course, this could depend on how large you choose to make the raviolis.
By the way, rolling out pasta dough without a machine is hard. Not mentally difficult, but physically tiring!
The ravioli got drizzled with a glaze made from fresh-squeezed pomegranate juice, rosemary, olive oil and corn starch. A side of sesame kale (from Vegan Cooking), some french bead, a bowl of french onion soup and a green salad completed the meal.
Vegan french onion soup is super easy. I just thinly sliced an entire medium onion, saute in vegan margarine until nice and brown, then add vegetable broth, salt and pepper. Done!