and the surroundings are also co-headlining the meal, as well.
huh?
ok.
no big deal, duders; i'm just talking about ravioli.
yup.
ravioli are a three-part harmony.
you need some right-on pasta pouches.
that's one.
you need a crucial and expert filling within.
that's two.
and third?
a mutha-'ucking elite SAUCE.
mmhmmmm.
guess what?
i GOT you, b.
teleport:
FORMUOLI FOREVER, F*ERS!!!
y'know what those are?
they're magical.
y'know what else they are?
november-appropriate hearty wholesome homemade sex-bob-ombs, bro.
delicata squash, sweet potato, leeks, kale, and tomatoes-
y'all ain't ready.
but y'better get ready, because i'mma break it down or your face, right now:
-
*
SEMOLINA PASTA DOUGH!
-
neighbors, if you don't already have semolina flour?
i'm curious as to why not, but anyway- go get some,
and then get back to me when you're ready.
-
in your stand mixer, or by hand, whatever, combine:
1/2 cup semolina flour;
1 cup a.p. flour;
1 tsp salt;
2 T olive oil;
1/2 cup warm water.
knead until you've got a firm, sticky manly ball of dough-
that's like ten minutes, no joke-
wrap and rest it for fifteen minutes minimum, and roll it out exxxtra-thin on a floured surface.
i cut little mini circles with a little mini shapey cutter, because i wanted MORE on my plate.
keep in mind it's only 50% as many ravs as circles-
the top and bottom come together to voltron your victuals to victory.
word up.
-
the filling was molto awesome, man.
on the ones, i wasn't sad about it in any way whatsoever-
-
*
DELICATA SQUASH FILLING!!
-
in a medium pan, with a tablespoon or two of olive oil, saute:
1 1/4 cup skin-on, deseeded and diced delicata squash...
or acorn squash, or butternut squash, i guess, although i think i'd peel that one, for sure;
1/2 cup minced onion;
2 whole cloves of garlic;
1/4 cup minced carrot;
pink salt, black pepper, GPOP, all to taste.
at about the five minute mark, over medium-high heat, add 2 T warm water, and cover.
when the water is absorbed, add 1 T tamari, and turn off the heat.-
now, either purchase, or make yourself, approx. 1/3 cup roasted unsalted cashews-
y'ever toast a cashew?
you can put 'em in a 400℉ oven for ten or so minutes, maybe a little less,
or you can roll them around in a dry pan on high heat until they're all browned up.
it's cool either way.
-
here's the thing-
y'wanna add the nuts and the squash and 2 T nootch to a food processor,
and pulverize it all into a crumbly mash.
i had to let mine cool off, but i also had to go to the hardware store and buy a shower,
so i maxxximized my time like a champion, just sayin'.
you go on ahead and do what you do, and we'll move forward from there.
-
can you guess what happens next?
yup.
you put a scoople of squash in the center of half of those semolina circles,
moisten the other half around their edges with a tiny teeny little drop of water,
and seal 'em shut with a gentle, but firm, finger press,
followed by a crimp-up with a fork around the rim.
you see 'em up there. make yours look like that, kiddo.
boil those baby b!tches in a big pot of roiling salty water,
until they float to the surface. i used a spider to snatch 'em up,
and toss 'em into a bowl full of hot, fresh, tasty SAUCE....
uh-huh.
the sauce portion is every bit as important as the rest.
believe it.
-
*
SWEETPOTATOLEEK SAUCE!
-
in a 400℉ oven,
roast 1 skin-on sliced sweet potato;
3 cloves of garlic;
1 medium-sized carrot;
and a huge handful of tomatoes until they're all browned or blistered and fully-cooked.
i don;t know your oven, but give 'em twenty-forty minutes.....?
i always put all the veg in while it's preheating-
nothing bad has ever come of that move, either, for the record.
just faster-cooked treats.
in a small sauce pot, brown 1 cup of leek, plus three or so discs of sliced leek for garnish,
in a tablespoon of olive oil on medium-high heat.
(remove the browned circle, but leave the cup of chopped leek in there.
add 1 cup of warm water;
1 tsp bouillon;
1 T tomato paste;
the swee'potato and the carrot and the garlic-
bring to a hard boil, and simmer for ten more minutes,
with GPOP, and black pepper, for added flavor.
-
i used a high-speed blender to puree my veggies,
and added another 'nother 1/4 cup of ravioli water to emulsify it further.
how was it?
incredible.
delectable.
satisfying.
and expert as hell.
but, was that it?
no way.
what do you think i am?
an A*-hole??
c'mon.
i added a cup of baby kale in there too.
too much is the right amount, after all.
now we're getting somewhere.
-
so, a ladle of sauce on the bottom.
a sauce-tossed batch of burly squash ravs (about twenty i think?) over that.
alllll the blistered roasty rainbow tomatoes.
the ringlets of leek.
a little MORE baby kale.
and a pinch of fire-roasted tomato sprankles to activate the exxtra-sexxxiness.
if that doesn't gibe your downstairs the tingles, you're dead inside,
and you're dead to me, too.
...the ONLY real problem was that i could've eaten about twenty MORE of those bad boys.
yup.
they were a revelation.
i mean, sweet potato leek majesty?
that's some autumnal new-new that rocked my socks and left my tootsies chilly.
mmhmmm.
you will be psyched if you make this.
your friends will be impressed.
your mouth and your bellyhole will flip out and give you all the gratitude on earth.
this is the truth,
and these are the tasty fresh jauns that foretell the future.
radical compassionate considerate conscientious vegan hottness is all i have to offer.
i hope you're into it.
i know i am;
never quiet, never soft.....
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