They will make their debut at the Gales of the Lakeshore Fine Art and Craft sale, 4002 London Road in Duluth on Saturday October 29 from 9-3. If you are in Duluth that day, stop by!
By special request, here is the recipe for my Squash Ravioli with Tomato Cream Sauce. This recipe was inspired by a restaurant dish I had in San Francisco. Back in the day I tried to make it and actually cried because it turned out so badly. Now I'm a better cook and you will swoon when you eat this!
Get kabocha or butternut (or any squash that is deep orange flesh). The kabocha tends to stay dry while it bakes, so it works better for stuffing into the ravioli without getting watery.
Cut the squash in half and scoop out the seeds. Bake, cut sides down, in an oiled baking pan at 375 for about 35 minutes or until tender when pierced with a fork. Let it cool. After cool, scoop the flesh out of the peeling and put it in a bowl. You can keep this in the fridge for a few days before turning it into ravioli. (If your squash is big, you’ll only need about half of it for ravioli. Eat the other half for supper with some butter, salt and pepper!)
For the tomato cream sauce
1 28 oz can crushed tomatoes (try to get a good brand, organic, or low salt)
¼ cup extra virgin olive oil
1 large garlic clove chopped
Salt to taste (about 1 to 2 teaspoons – depends on how salty your tomatoes are)
Pepper to taste (about ½ teaspoon)
½ cup heavy whipping cream
Warm the oil in a pot with the garlic. As soon as the oil and garlic are warm, add the tomatoes and a tsp of salt. Stir to incorporate the olive oil. Simmer over low heat until the mixture is reduced and quite thick. It takes me about 35 to 45 minutes. Dance to some music and do other things while this simmers! Just stir occasionally.
Let the mixture cool a little (you can refrigerate it at this point and use it within a couple of days). Just before serving, make sure the sauce is quite warm (don’t let it boil or the cream will curdle). Add the cream. Adjust for salt and pepper to your liking. Add more cream if you are feeling needy.
For the Ravioli Squash Stuffing
3 cups cooked, mashed squash
¼ cup cheese (use a good sheep or goat milk feta or freshly grated parmesan or maybe some other soft cheese like chevre)
1 teaspoon real maple syrup
1 teaspoon salt
Mash the cheese around with the squash, maple syrup and salt. (Now taste it and see if it needs more salt or anything.)
Get a little container of water ready. Put about 1 tablespoon filling in the center of a potsticker wrapper. Dip your finger in the water and rub it along the edges of the wrapper (this will help to seal the wrapper). Fold the wrapper in half and pinch the edges together making sure it is nice and sealed. Try to keep air bubbles out if you can. If you make more than you want to cook, put them on a cookie sheet in the freezer. Once they are frozen, put them in a zip lock. Do not thaw before cooking in boiling water. I make these half moons. You can put another wrapper on top and make them with two wrappers. I just prefer more filling than pasta.
Bring a big pot of water to a boil. Add a tablespoon of salt to the water. When the water boils, gently drop in the ravioli and cook about 5 minutes (cook longer if you froze them). They begin to float when they are cooked. Gently lift them out of the water and drain.
Put the ravioli on a plate, add your sauce, pour a glass of wine, and enjoy!