The Plethora of Pasta Permutations
Mmm pumpkin ravioli. Slightly sweet with a savory kick to it. Delicious little bundles of joy. Last night I decided to try to replicate the recipe at home, and it worked quite well! I cheated a bit – I wasn’t quite up for making the fresh pasta at home, so I picked up some fresh pasta in the deli section of my local Whole Foods. They sell freshly made pasta in sheets, and it worked perfectly. It saved me a ton of time, but still tasted homemade (you also might be able to use wonton wrappers if you can’t find fresh pasta dough). This recipe is from the King Arthur website. I’m sure they could help you make the pasta from scratch if you were feeling really ambitious. I had a decent amount of pasta so I doubled the recipe – I ended up with a bit extra, but would have run out if I hadn’t doubled it. The outcome tasted delicious, although I can’t say it was the prettiest. They were much larger and then they should have been, and they were a bit reminiscent of snowflakes – no two were alike! I’ll definitely be keeping my eye out for a good ravioli maker (or at least a ravioli stamp), as I now completely understand how useful they are!
Savory Pumpkin Ravioli
- 1/2 batch Homemade pasta (or store-bought)
- 1 cup canned pumpkin
- 2 tablespoons butter
- 1/3 cup finely diced onion
- 1/8 teaspoon turmeric
- 1/2 teaspoon poultry seasoning (I didn’t have this, so I used a mix of sage, thyme, rosemary, and black pepper)
- 1/2 cup shredded Parmesan cheese
- salt and pepper, to taste
- 1 tablespoon potato flour, optional
The recipe below includes the instructions for fresh, homemade pasta dough. If you bought your dough at the store, skip those and just leave your dough out at room temperature – it’ll crack if it’s cold.
1) Prepare the pasta dough and set out at room temperature to rest. On the stovetop, begin heating a stockpot of water to cook the ravioli.
I love a good pesto. But good pesto doesn’t always love us back. Filled with nuts and oils, regular pesto can conatin 23 grams of fatty and almost 270 calories in just a 1/4 cup! For this reason, I tend to avoid pesto and save it for those good, hot summer days when a nice pesto is so yummy. But, thanks to Candice Kumai, I’ve discovered a delicious pesto that tastes just as good but is way better for you. She calls it her Sexy Presto Almod Presto. It’s super quick to make and super delicious! And if you love this recipe, check out her cookbooks: Pretty Delicious is one of my favorites! I’m sure I’ll be sharing more recipes from her bountiful stash.
Sexy Almond Pesto
This recipe coats up to 1 pound of pasta and make sandwich wraps for a week! Saves well for about a week. Makes approx 1-1 1/2 Cups Skinny Pesto.
3 cups fresh basil leaves, stems removed
1/2 cup whole raw almonds
1 garlic clove, roughly chopped
3/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1. To make the pesto, place the basil, almonds, garlic, and sea salt in the bowl of a food processor and pulse to combine.
2. Once the ingredients are somewhat mealy, gradually add the olive oil, processing until the mixture is finally chopped yet still has texture, about 1 minute. Pulse in the lemon juice.
3. Store in a sealed storage container or jar for up to a week.
Note: I also added in a few pan-fried shrimp to the final dish. If you wanted you could add chicken as well.