Tuesday, October 1, 2013

Eye Candy Corn-ingware - Pumpkin Ravioli in Sage Browned Butter

I have discovered something wonderful about the weirdly shaped French White piece I found at the Goodwill a while back...

Unlike the original version of French White, being the straight sided souffle-esque dishes.

This strange looking "newer?" version works GREAT on the stove, for it actually HAS something akin to handles.

Thus, it is, armed with copious pieces from my collection, I embarked upon Ravioli.  Granted, I cheated.  Wonton is by no means a replacement for a good pasta, but under time constraints, it will suffice.  It's not nearly as tasty as pasta and they stick together horribly after cooking, but sometimes ya just gotta do what ya gotta do.

Which brings me to this feast of Corningware pieces used in the preparation.  By NO means, whatsoever, do you need to have all these pieces to make ravioli, but I thought it would be fun to break out as many pieces as possible.  I will say this, however...  Making the filling is infinitely easier in an actual piece of Corningware.  It goes from the stove top to the refrigerator for storage in a snap.  The rest of it is all eye candy.

Pumpkin Ravioli in Sage Browned Butter

2 TB unsalted Butter
2 Leeks, sliced thinly (white and light green parts only)
a pinch of Red pepper Flake
1 Garlic Clove, crushed
1 (15oz) can Pumpkin Puree
3 TB Olive Oil
4 oz Soft Goat Cheese, crumbled
Salt & Pepper
1 pkg Wonton Wrappers (I like the square ones)

Sauce:
4 oz unsalted Butter
1/2 tsp Salt
1 tsp fresh Sage, chopped
2 TB Heavy Cream

Serving:
Arugula
Parmigiano-Reggiano
Walnuts, toasted & chopped

Corningware Cast:
Weirdly Shaped French White 2qt Dish with Lid
Cornflower Bake & Broil trays (P-35-B)
Wheat Bake & Broil tray (W-35-B)
All/Just White Counter Saver (20x14)
Grab-it Bowl 15oz bowl  (P-150-B)
Cornflower 4 Quart Saucepan (P-34-B)

First, you need to melt the 2 TB of Unsalted Butter in your weirdly shaped French White 2 quart dish, set over medium flame.


When the butter is melted, add the Leeks and begin sauteing until they begin to soften a little.

Add the Red Pepper Flake and the crushed Garlic, sauteing about 2-3 minutes longer.


Remove from the flame, and stir in the Pumpkin puree.

Crumble the Goat Cheese and add it to the mixture as well.

Stirring until everything becomes creamy looking.

Add the Olive Oil and season with Salt and Pepper.

Cover and refrigerate until completely cooled, about 1 hour (warm filling makes gooey pasta & wonton)


Meanwhile, prep your assembly area.....

Grab your Bake & Broil trays (P/W-35-B)...

Sprinkle them liberally with flour, so the pasta/wonton doesn't stick.

Grab your Counter Saver....  (I like the counter saver, even though I have granite counter tops)

Don't forget to fill a small ramekin with water and grab a pastry brush.....  (I forgot, oops)

Lay out the Wonton wrappers.

Remove the filling from the refrigerator and grab a teaspoon.

Place about 1 tsp of filling on each wrapper.

Brush 2 edges with water.

Fold into a triangle and press down 1 side.

Pick up the Ravioli and carefully press the other side together, making sure to get as much air out as possible.

I usually do 1 row, or about 4 at a time....

Using a fork, press down on the folded edges.


Move to the floured Bake & Broil tray (P/W-35-B)

Repeat with the remaining Wonton and filling, until you have filled both trays (about 4 dozen) Don't worry, you will probably have 1 or 2 Wonton wrappers left over.

Cover with plastic wrap and move to the freezer for 30 minutes. (they seem to boil better if they are partially frozen first)


While the Ravioli are chillin in the freezer.....

Place 4 oz Butter in a 15oz Grab-it bowl (P-150-B) set over low flame, then add the chopped Sage and season with Salt once the butter melts.

Cook slowly until the butter begins to brown, then remove from the flame and stir in the Heavy Cream.

Keep warm over low flame.

Fill a 4qt Saucepan (P-34-B) with 3 quarts of water and add 2 TB Salt, then bring to a boil over medium-high flame.

Remove the Ravioli from the freezer.

Drop about 12 Ravioli at a time, into the boiling water.

Remove them when they float.

Place in a warmed bowl and drizzle with the warm browned butter.

Continue until all the Ravioli have been boiled and coated in browned butter.

Serve over on a bed of Arugula.....

Sprinkled with Toasted Walnuts (or Pecans) and freshly grated Parmigiano-Reggiano.

Where is your Corningware??
~~

1 comment:

  1. The eye candy for me is watching you cook with this beautiful cookware.

    Denise K.

    ReplyDelete