Two nights, two women, two pastas, two recipes, equals four very happy stomachs. As mentioned earlier, my mom and I bought fresh pasta on our trip to Eataly. Below are two different recipes we made to enjoy our purchase. My mom made a tomato pesto sauce for her Spinach & Ricotta ravioli, & I made a brown butter sauce to enjoy my Butternut Squash ravioli. Both were delicious & super easy. While hers would probably be delicious on any type of pasta you could get your hands on, I think mine needs an earthier flavor, so I would recommend a butternut squash, pumpkin, or mushroom ravioli or even just a whole wheat pasta. Give either a try & let us know what you think.
Easy sauce for Spinach Ravioli
28 oz can crushed tomatoes
4 oz of fresh made pesto or store bought
Sprinkle of red pepper flakes
2 cups of fresh spinach leaves
Splash of cream
Mix first three ingredients, stir in fresh spinach leaves, let wilt,
stir in cream.
Easy sauce for Butternut Squash Ravioli
1 stick of butter
2-3 tbs of fresh sage
1/2 cup of chopped roasted walnuts
1/2 cup of Craisins
salt & pepper to taste
Once the butter is melted, add the sage & Craisins. Then raise the heat to med/high & watch very carefully. Heat butter until it begins to brown but remove from heat before it burns. Season with salt & pepper, stir in pasta & sprinkle with the chopped walnuts.
Hope you enjoy. Up next, and VERY soon, my new favorite food: SWEET POTATOES!!!
No comments:
Post a Comment