ravioli and butter: a holy matrimony

Butter tastes great, especially when you are completely unaware of the quantity in which you are consuming. Additional items to add to this equation include; butternut squash, pasta, cheese and of course, more butter. The harvest season means I need only two things, butternut squash and the bible. My true kitchen savior has to be Deborah Madison. The book of hers that I refer to mostly, Vegetarian Cooking for Everyone, is my go to guide. My ideas about cooking and what to do with mystery vegetables have changed drastically for the better thanks to her. I'll stop here. Deb deserves an entire post praising her genius. 

I'd been interested in making the Deborah Madison recipe for butternut squash ravioli for a while, it just seemed intimidating. I'm too lazy to write out the whole thing, but luckily someone wasn't! Go here for the recipe. Plus, the pictures and the process are outlined more beautifully.

Making ravioli is easier than it looks. My day of ravioli making also inspired a botched old Italian lady accent, think "Mama Lisio will maka you da ravioli". Having a pasta machine, ravioli press and a willing helper makes the process pretty quick. Add in the bad Italian accent and you'll have yourself a great afternoon. While I was cranking out the dough, my kitchen buddy was filling the ravioli press and making all the magic happen.

I took some not-so-pretty photos of a few steps. Excuse the poor unappetizing lighting, please.

 

Brown butter sage and pecan sauce. This is the part where I had to use my body to shield any

onlookers from seeing the insane amount of butter the sage and pecans are now bathing in.

Baby ravioli, all grown up.
  



Tons of butter + ravioli + butternut squash = yes. Yumio! Time-a to eata the ravioli. Mangia mangia.