Its true, when your making squash Basil Soup you might as well make a lot of it.. after all its practically free to make. So now the fun can begin!
So you know I served up the squash Basil soup at a dinner party, it was well loved for its simplicity, we all marveled at the absolute lack of ingredients it took to make.. What was it Squash, basil, red onions, olive oil, garlic, salt and pepper.. Of course the kids wouldn’t touch it BUT we all thought it was good, really good..
Squash soup recycled into Raviolis..
So instead of dumping out the leftovers, I decided to put them away in the refrigerator for the night.. It turned out to be an excellent choice. The next day I got it in my head that if I mix in some cheese and stuff it into some raviolis I’d really have something..
so you know what you are looking for..
So I made up some pasta, which is crazy easy.. just used a cup of semolina flour and a cup of regular flour and three eggs a dash of olive oil and sea salt.. I divided the pasta in half and rolled it out flat, which is pretty tough, but the thinner you can get it the better.. watch out to be sure its not sticking to your work surface. In fact I spent some time this morning looking for one of those fancy kitchen Aid pasta roller attachments on ebay.. But I am not sure so I am still thinking about it, and using my rolling pin.
If your like me, you do not have a ravioli maker. I say so what! I just so happen to have a mini muffin pan which makes just fine raviolis.. of course i wouldn’t snub a ravioli maker if I came across one.. I just don’t happen to have one now, or yet, or whatever.. look around you may find you have something in your house which will work just fine making up little raviolis..
mini muffin pan, works just fine..
lay your rolled out dough on your mold squish down the pasta, and fill. Brush the dough with water. Then roll out and cover with the other half of your dough. Roll with your rolling pin to seal. Now you can cut them out, I used a glass that happened to be the correct size, just look around and see what you have. I then removed the excess dough, and stuck the whole pan in the freezer.. I did this because I tried to pull one out right away and it just kind of turned to mush in my hands.. In the end I was able to cook up half of the raviolis and save half for later.. I just tossed them into a freezer bag.
after one bite, you'll agree..
Now how to top it or what sauce to use? It really doesn’t matter does it? One could just use olive oil and herbs with a sprinkle of parmesan.. I was really looking for a smash hit so knowing my family I decided to whip up a little alfredo, and chopped up some fresh heirloom tomatoes, and Basil from the Garden.. YUM!
