I had loads of fun over the weekend making pumpkin-filled and butternut squash-filled raviolis. There’s something about mixing up homemade pasta dough and running it through a pasta machine until it’s thin enough for raviolis that is quite satisfying, especially when you realize that the more you run in through the machine (which further kneads it) the more tender the dough gets.
Unfortunately, I’m not yet a ravioli maker supreme. My early raviolis are likely to fall apart when boiled because I didn’t get the dough wide enough so a little filling is poking out here and there. My later raviolis, however, look good enough to serve for company. I’ll have to try another batch soon to see if I can move a step closer to perfecting that art.
In the meantime, I had roasted pumpkin left over that I didn’t use in the filling, so I made pumpkin dip with it. Yum! It’s great for dipping fruit or cookies into. The recipe, along with the two others I tried recently, came from “Simply in Season” by Mary Beth Lind. Besides the good recipes, the beginning of the book also lists fruits and vegetables by seasonal availability with storage, preparation and serving suggestions, plus nutrient information. Plus, they post some of their recipes online.