Monday, October 31, 2011

Spinach Ravioli, Roasted Delicata Squash

Dinner 10/31

Spinach Ravioli

Roasted Delicata Squash

The ravioli (using square wonton wrappers) were filled with a tofu ricotta (1 block of extra firm tofu crumbled, 1/4 cup of nutritional yeast, salt & pepper to taste, a pinch of nutmeg, 1/4 cup of parsley minced) and 3 cups of spinach cooked down in a pan with a little olive oil, salt and pepper until most of the liquid evaporates.

The ravioli were filled with mixture and folded over, making a triangle and then sealed with a cornstarch slurry (1:1 cornstarch & water). They were boiled for about 2 minutes in salted water until they floated to the surface. Finally, the ravioli were scooped out and finished by tossing them into a warm pan of melted Earth Balance.

Sharing the plate was the roasted Delicata Squash. The squash was peeled, cut in half lengthwise, the seeds scooped out and cut into 1/2" slices. The slices were pan-fried in olive oil until golden brown on each side (about 4-5 minutes), seasoned with salt, pepper and a pinch of nutmeg. In a separate pan, 2 cups of onions were pan-fried in olive oil until golden brown, about 7-8 minutes. The squash was then added to a roasting pan with the onions and 2 tbs. of white wine and tossed to combine. The pan was covered in aluminum foil and baked for 25 minutes at 350F.

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