30 September 2012

Cook ALL the Pumpkin: Raviolis and Pie

Aaaaaaannnnnnddd...not from Better Homes and Gardens. Oh well. :)

The hubs and I decided tonight around 10pm that we NEEDED fresh pumpkin raviolis. Like REQUIRED. Then we decided we didn't want to wait until 2am to eat. So we compromised, and I found this recipe: Creamy Pumpkin Penne, but we wanted raviolis, so I just pulled a bag of cheese ones from the freezer. It called for fresh sage and pecans which we didn't have on hand, so I omitted those, as well as subbing in real milk for the non-dairy stuff. I whipped it up in less time than it took the raviolis to cook. It was nice. However, I was so tired and hungry that I spaced on picture taking until I was half done eating.

Still looks tasty, though, doesn't it? The recipe says to toss the cold sauce with the hot pasta, but that didn't seem like it would work all that well, so I gently warmed it in a saucepan first. Serve with parmesan, and VOILA! 

The hubs cut his half with regular old tomato sauce, but I ate it as-is. I assure you, both ways are very good. ("Wasn't bad," says the hubs.) Probably give it 4.5 out of 5 stars. The called for sage might have been a nice addition, but I can't see the pecans being much help.

Next is :Alton Brown's Pumpkin Pie. In tonight's grand tradition of cutting corners, I didn't make the crust. However it made a few of these custardy beauties.

Which each serve two.

That's just a little whipped cream up on top, cream sugar vanilla, nothing special.

The pie was pretty good. Made with fresh instead of canned has a very different texture and a subtly different flavor, but not in a bad way. However, his recipe doesn't call for cinnamon which it could have used. Also, the gingersnap crust sounds like a perfect substitute for graham cracker in this dish, especially if you aren't a big fan of traditional crust (I'm not). 4 out of 5 stars, though neither rating is REALLY fair as I cut corners in both.

There's my pumpkin stuff for today. What will I do tomorrow? I'm not sure, but it will have to go with ribs!

No comments:

Post a Comment