A hamster couple posed a question about ravioli:
Dear Paprikahead,
Hamster and I are hoping to make ravioli tomorrow for some people in Montauk. We perused your blog for some ravioli inspiration, but are still feeling lost. Hamster makes a mean pasta dough, but what would you suggest we put inside the ravioli? What to coat it with? We made a bunch of pesto yesterday, consequently we're hoping to avoid it tomorrow.
Sincerely,
Hamster Couple
Dear Hamsters,
Oddly, just yesterday somebody asked me the same question. I recommend roasting some butternut or other winter squash and mixing the insides with ricotta, salt, butter, and minced-up rosemary. Or ricotta, egg, salt, and pepper. A long time ago, W. Crawford wooed me with a ravioli filled with mashed (cooked) beets and ricotta.
Fancily-filled ravioli are great in a simple browned-butter garlic sauce. Slowly melt a stick of butter. When it gets frothy and golden-brown, add a couple cloves or so of crushed & finely minced garlic. Remove from the heat and let it sit for a few minutes to diffuse the garlic flavor. Spoon over ravioli.
Sincerely,
Paprikahead
Last-minute supper questions? Fantastic adaptions of my recipes? Unscrubbably burnt disasters?
rosanna at paprikahead dot com
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3 comments:
I just made my first ravioli today! Mmm, delish. I filled mine with a blend of 4 cheeses (ricotta, farmers, parmesan and mozzarella) and some freshly ground pepper. And I spent 3 hours in the kitchen forming the little suckers, half the time with no running water to wash my cheesy hands...frozen pipes. Gotta love this chilly weather. But it was so worth it for those plump pillows of melty cheese. Mmmm, I shouldn't have put the leftovers in the freezer. I could devour them right now!
I wish it were chilly here. Too many of these sunny sixty-degree days will make a wimp out of me!
I remember the beet raviolies!!!
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