Three Cheese Ravioli with Mushrooms and Caramelized Leek in Cream Sauce

That title could have been longer, with words like basil and nutmeg scented, fabulous, delicious and wonderful, but we have to be concise some of the time.  Limit ourselves occasionally.  My granddaughter helped me with stuffing the ravioli, which always makes things go faster (and with a certain entertainment value).

I used a mixture of kefir cream cheese, grated cheddar and parmesan Reggianito, with some minced basil, for the filling.  Half the stuffed pasta went into the freezer for another day and half were covered and reserved in the fridge for dinner.  Getting that done early made for a hassle free meal prep later.

Sexy Pumpkin Moons with Brie and Marjoram

 It happens a lot. I'll read something online, somewhere out in the blogosphere, and go merrily on my way.  Then, later (could be the very same day) I'll wonder where did I just read that bit?  Who said it?  And, in reference to what?  Which is how it happened that I "read somewhere," that "someone said," that marjoram is the sexy herb.  Yes indeed, and it made me think.  I don't have any of that herb.  Never use it.  Could it change my life?  I looked marjoram up in my Rodale's Herbs, and discovered that it was popular at Greek weddings, being as how it was precious to Aphrodite, the goddess of love.  You see, right there the root of the rumor.

How sexy is that marjoram?

I seem to have been in an herbal rut.  Parsley, sage, rosemary and thyme.  Okay, a few Asian ones thrown in.  And, Oregano, dill, chives, and basil.  But, you know what I mean.  I don't ever use tarragon either.  So, after a trip to the Nursery where I picked up some lonely looking pots of marjoram and tarragon, we are set to begin broadening our herbal horizons around here. New relationships loom.  I'm sure there are a lot more I would take in, if they could only be found in this remote region of the galaxy.

Pumpkin and Feta Lune (moons) or Ravioli with Brown Butter Sauce was what I had in mind.  Though, we've all been seeing takes on that combo just about everywhere lately.  Pumpkins are ubiquitous at this time of year, so it's not surprising. You buy a pumpkin, and voila, next day left-over pumpkin.  We're just going with the flow.  My love theme take used marjoram instead of the more traditional sage, and a good splash of Amaretto di Santo in the butter, in place of Mario's crumbled Amaretti cookies (I'm working my way through the Babbo Cookbook).  Besides, it says right on the bottle that Amaretto is known as the drink of love. 

Salmon Ravioli with Brown Butter Sauce

I have to say that I love, love, love ravioli.  Tempting little pockets, hiding delicious morsels inside them, swathed with a touch of simple brown butter and thyme, or coated in marinara.  So, here I go again.  This incarnation it is smoked salmon, preserved lemon and spring onion inside, with brown butter, thyme and white wine reduction for the finish, just to nicely coat them.

I found some smaller (3x3") won ton/ravioli wraps from the same folks who make the larger ones, NaSoya,   Pictured on my Lemon Feta Ravioli post.  So, less cutting is required. Use your round, 2 1/2 inch cookie cutter.  Or, you could just have slightly larger square or triangle shaped pasta. Yes, one day soon - perhaps next week - I will actually do that thing where you put a heap of flour on your counter, crack an egg into it and make the dough myself.  Until then, I am singing the praises of this little store bought item.  I tell you, by the time I finish with enough ravioli for just the two of us, plus the nice beets with greens and basil salad, then whipping up a sauce, it somehow seems like enough already.  Maybe it's my time of life.

This salad of cooked beets  with their greens, and bits of basil was such a beautiful contrast, accenting the pasta.  Thank you CSA folks.  I used a simple vinaigrette dressing on it.

Beef Ravioli With Chiffonade of Greens in Truffle Butter

My plating for this post leaves a lot to be desired.  Too rushed at the end, as per usual.  But at least I'm still having fun with those sweet little Nasoya egg wraps.  This time they're filled with beef and a bit of mashed sweet potato, and topped with a chiffonade of lightly sauteed beet and mustard greens, all swirled in truffle butter.  And, just so you know, it tasted way better than it looks. Delicious in fact.

Originally I was only going to use mustard greens, but the beets had been cooked, (see previous post) and their nice little tops were calling out to me.  However, when you stir beet greens with something white, guess what happens?  Sure, they're called beet GREENS, but a reddish tint follows them about.  It's really OK, I like pink.  Only next time maybe not.

Also, when  left-over pot roast is glaring at you from a shelf in the fridge, this is one of the many things you can do with it.  I didn't use a grinder, just minced the beef extremely fine, added in a bit of the sauce, some mashed, cooked sweet potato, carrot, an egg, salt and pepper.

Lemon Feta Ravioli

You talk about your Presto Pasta, oh boy, this has got to be it.  So quick and easy, yet so delicious. Adapted from Yotam Ottolenghi's new book, Plenty, which should be a hot seller, if we can go by the fabulous recipes taken from it, and recently released in a Guardian exclusive.  You can find the original there.  Here is my quick-time adaptation of his Lemon and Goat's cheese Ravioli.

Lemon Feta Ravioli

For the filling:
300g soft goat's cheese (I used a local dill feta)
1 tablespoon preserved salt lemon, rinsed and minced finely
1 pinch chilli flakes
Black pepper

1 package egg roll wrappers (I used Nasoya Brand - He, of course, makes his own)
1 egg white, beaten
To serve
2 tsp crispy fried sage leaves, crumbled
Grated zest of 1 lemon 
Rapeseed or Olive oil
Lemon juice (optional)
or use your favorite Marinara Sauce as I did (because it was there)