As October winds down, I’m still making sure I get all my fall favorites in. Tonight’s selection: Pumpkin Ravioli w/Mushroom Pumpkin Sauce. Yes. That’s right. More pumpkin. Remember the trip to Wilson Farm recently? I finally found an occasion & sauce recipe to use the pumpkin ravioli. They’ve been chillin’ in my freezer patiently.
E came over for dinner and to catch up. It’s not quite as good as the old days back at the Osgood, but we still manage to keep in touch and hang out. And, extra bonus, I don’t have to impress her. Which is good. Because in my multi-tasking, I managed to nearly ruin dinner.
It began, as all things do, with good intentions… the shallots were in their butter bath
I stepped away and then very quickly, they went from golden to, well, burnt. Oops. I am to ashamed to show you the photo evidence, I was ready to throw in the towel and call for take-out. However, a quick taste test proved that it was still edible. So we forged ahead, though without the necessary chicken broth (I swore I had some in the fridge, apparently not). It’s ok though, I substituted with water and added a touch more salt for good measure. And, I don’t think the dried chanterelles reconstituted correctly. My head was not in the game tonight!!
I’ve used this sauce before in its original form, home-made pumpkin gnocchi (with a real roasted pumpkin nonetheless- that was an ambitious meal) and all.
If you’re going to use this recipe with something other than the gnocchi, start at step #5. It’s a hearty and complex sauce and it complements pumpkin so well- with plenty of sage, butter and a bit o’cream. Last night’s version used only about half of everything since there were just two of us, but it was as good as I remembered it. The original with the gnocchi is a very heavy meal. It sort of just sinks in and takes over, this wasn’t as intense, but still good! I only wish the weather had been more seasonal. We’re experiencing a wacky Indian Summer of sorts here in New England.
Anyway, I’ll be heading to suburbia again this weekend, look out for a recap of my Mom’s Birthday dinner sometime next week!