Butternut squash ravioli with caramalized onions and mushroom sauce

Esta é uma excelente refeição.

This is a superlative conjecture, a combination with slight resemblance to a pot roast, but less uniform, each element distinct and presenting identifiably, combining exquisitely.

The squash was cubed and roasted in olive oil, salt and pepper, then sautéed with a chopped tomato and only turmeric.  The filling was pleasant and unassuming, providing a pinch of sweetness and pungency.  It was folded into inelegant, hand rolled and bulky whole wheat noodles, that, together, provided a unimprovable tableau for the flavors of the succulent caramalized onions and rich, briny and earthy broth.

A very hearty, satisfying plate; outside of the caramalization and roasting of the squash, a very quick and simple compilation.

Prepare the onions (make many!) and squash the night before, to split the effort and hold tedium and aggravation at bay, while idly learning Portuguese, after dinner, the Bach cannons on the turnstile.

Noodle for two:  1/2 c wheat, 1/4 c white, a little salt, olive oil and less than 1/4 c water — additional water, and/or flour as needed to make it noodly.  Knead and set aside until needed.

Filling:  Chopped and roasted butternut squash, diced tomato and turmeric.

Sauce for two:  1 c broth, 2 cloves minced garlic, 1t minced fresh rosemary, 1 c sliced mushrooms and a little cornstarch.  Saute the garlic briefly, add fungus and rosemary, cook down a bit, then the rest.

Cook the ravis, top with onions, spread with sauce.


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