Roasted Garlic, Artichoke, and Olive Ravioli!

Roasted Garlic, Artichoke, and Olive Ravioli, part four in my Ravioli Series (if you include the dough).

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Recipe:

Ingredients/Shopping List:

  • 1 batch Ravioli Pasta Dough
  • 1 small jar artichoke heart (I bought mine in water)
  • 1 can olives (you probably won’t use them all, but I’ve never been able to cook without eating a few anyway…or half…)
  • 1 head garlic (again, you won’t use it all, but I love having roasted garlic in my kitchen!)
  • Splash of olive oil

Procedure:

To make roasted garlic: Preheat oven to 400°. Cut off tops of garlic cloves, leaving the head intact. Place on foil and drizzle with olive oil. Wrap the foil around the garlic and place into the oven. Cook for about 40  minutes or until soft. Let cool for a few minutes and then the cloves should slip out of their paper skin with just a press at the bottom of the clove!

Like the previous two posts (Butternut Squash and Sweet Potato Ravioli),  start making the pasta dough. When it gets to that wonderful Let The Dough Rest stage, toss about half your olives, two full artichoke hearts (so if yours are cut in quarters… do eight.), and five cloves of your roasted garlic into a food processor or high speed blender. Pulse a few times until you have a textured paste.

Start rolling out your dough and then spoon small amounts of your mixed paste onto the sheets. The size and amount depends on how big you want your ravioli. Spread a bit of water around each dollop and then press a second sheet onto the top, squeezing out air bubbles as you go. Then cut, crimp, and cook! Or freeze. Check out my other ravioli recipes (Sweet Potato and Butternut Squash) for tips on cooking.

Eat them!

BONUS: If you make all three together (the Sweet Potato, Butternut Squash and this one), I find they provide a great shift from being stuck in one ravioli recipe for a full meal. Cook them with the caramelized onions from the Sweet Potato recipe and you’re pretty set. Trust me, it’s great.


 My Story:

Ravioli Number 3, finally!

These were probably my favorite of the three savory ravioli I made that fateful night. Their mix of flavors was interesting and tasty but not overly complex to strong. They were also the least time consuming and difficult- no oven time, no cooling time, just a quick pop in the food processor.

I guess that’s not true. Roasted garlic.

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But when I make roasted garlic, I usually do at least two heads so I have it for a while. You can easily store it in your fridge for a week or so, packed in olive oil, and use it for as many dishes as you like!

A tip: I say try to leave texture in the paste you create- make it look like the photo below.

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This way you still get something with a little bit of bite to it instead of just the puree from my last two Ravioli Recipes.

Now that’s three. All three savory Ravioli.

What could the last one possibly be?

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Check back soon… It could be some time. I’m sure you’ve noticed that I’ve been posting more sporadically these days. I’m going to try to get back to it!

Have thoughts about what the last one could be? A recipe you want to see? Have you made thee…se? Let me know in the comments below! It’s always nice to hear from you.

Be Healthy,

Peter

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Butternut Squash Ravioli!

Butternut Squash and Sage Ravioli is the second in my Ravioli Series!

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Recipe:

Ingredients/Shopping List:

  • 1 batch Ravioli Pasta Dough
  •  1 small/medium butternut squash
  •  1/3 cup fresh sage, minced and divided
  • Splash of olive oil
  • Salt and Pepper to taste

Procedure:

Preheat oven to 350°.

Peel and seed your squash and cut into half inch cubes. (It doesn’t make too much of a difference exactly what size they are as long as they are fairly even.)

Toss the squash with half the sage sage, olive oil, salt and pepper. Spread squash onto rimmed baking sheet in one layer. Place in the oven for 20-40 minutes, checking every five minutes. When squash is fork tender, remove from oven to cool.

While these are cooling, begin prep on your pasta. Add the remaining sage into the dough as it comes together to make a seamless flavor parade. When you get to the Wait For The Dough To Rest step, toss the squash into your blender or food processor. Blend to make a smooth paste. Add olive oil if you need to thin it out, but the thicker the better.

Roll out your pasta and make ravioli! Use a teaspoon or two of your squash mixture, lay another sheet on top, and cut out and crimp the ravioli!

It’s basically ready! Toss each fresh ravioli into boiling water and use a slotted spoon to remove them when they start to float!

(For a more detailed cooking and/or freezing explanation, check out the Sweet Potato Ravioli page!)

Then eat them. Because they’re tasty.


 My Story:

What could be better than butternut squash and sage together? I found a recipe once for a butternut sage pasta once and haven’t looked back. The combination is lovely.

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A couple of notes: Depending on the size of your squash, this can make quite a lot of squash puree. That can be great! Just be ready to make a lot of ravioli or use it for other things too. Pasta sauce? Pizza sauce? A quick Google search just gave me Butternut Squash Cupcakes with Maple frosting, Butternut Squash Risotto, and a mac and cheese base alternative! You can basically use it in place of pumpkin whenever you like too!

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For those of you who follow my blog, you know it’s been a while since I’ve posted. If you know theater, it’ll all make sense- I was in tech.

If you don’t know theater, Tech is a wondrous time that can happen anywhere from a day or two to a month where some of us spend upwards of sixteen hours a day working in a dark room. And I love it! But my posting suffered. I don’t go back into tech for over a month though, so expect more!Butternut Squash Ravioli!

Also, eat these ravioli. I was satisfied with how they turned out.

Now there are only two flavors left in the Ravioli Series. Can you guess what they are?

Ravioli 2You’re right! There’s only one way to know for sure. Stay tuned!

Do you have thoughts on the other two? Do you have exciting uses for Butternut Squash Puree? Will you be making this for dinner this weekend? Let me know! Type up a quick comment below- it’s always nice to hear from you all!

Be Healthy.

-Peter