Friday, November 12, 2010

The Recipes

The Giving Gals Lunch was great yesterday, so I thought I would post the recipes. Just so you know when you get a new camera and you switch the memory card sometimes the pictures disappear. That is why there aren't any photos of it. Sorry ladies you might have to come back and re-create it!
Dang It!!

Here are the pics that survived:

Pumpkin Ravioli

Saute onion in butter and a little olive oil...

Add in pureed pumpkin along with the thyme and sage.

Drizzle in the cream last, and stir in...

1 8 oz. can pureed pumpkin or one Small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
1 small yellow onion chopped
1/3 cup butter, cubed
2 teaspoons minced fresh sage
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup heavy whipping cream
1 small bay leaf
1 egg, lightly beaten

1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons minced fresh sage

In a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.

I used wonton wrappers for the ravioli. Spoon 1 or 2 tsps. of the pumpkin mixture into the center, fold the wrapper over, use water to seal and then crimp with a fork.

Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.

**I used a large shallow pan of boiling water to cook the raviolis a few at a time. I think if you put them in all together they would stick...(just my opinion)

In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli. Yield: 6 servings.

You can find the recipe here:

Roasted Butternut Squash

I just cut a butternut squash into 1 inch cubes with the skin ON. (Because Nigella told me to.) Toss with some olive oil, salt, pepper and some thyme sprigs. Roast at 425 for about 30 minutes or until cooked through.

Mixed Greens Salad with blue cheese, cranberries and candied walnuts.
Cranberry Vinagrette
½ cup frozen cranberries
¼ cup honey
2 Tbsp white-wine vinegar
1 tsp Dijon mustard
½ cup vegetable oil (I used Olive Oil)
Salt & pepper

1. In a small saucepan over low heat, bring cranberries, honey, and vinegar to simmer; cook until cranberry skins break, 2–3 minutes; remove from heat and set aside to cool. Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.

2. With the blender motor running, drizzle in oil, then ½ cup water. (Once incorporated, the mixture should look thick and glossy.) Season with salt and pepper. Refrigerate vinaigrette until ready to serve


No comments:

Post a Comment