Hello! How are you?
If you have been following me on social media then you probably noticed I haven’t been there in a little while. I found myself feeling a bit overwhelmed and decided I needed a little quiet and solitude. Being a part of Instagram or Facebook can sometimes feel like being at a big party. Lots of people there, some you know, lots you don’t. And though the music playing is something you enjoy, its so loud that everyone has to laugh and talk louder to be heard over the cacophony. But, then you step outside into the night air, it is quiet and you are with yourself once more.
So what have I been doing with myself? Well, taking pictures of course. These images were taken a few weeks back when Fall first made its appearance.
I’ve been collecting and pressing leaves. I want to remember the fall colors.
Until this year, I’ve usually complained that our Fall is too short a season here in the Pacific Northwest. Just when the leaves are turning, we are hit with fierce winds and then pouring rain.
Once the weather has calmed down, the trees are stripped bare and there’s a mess to clean up.
But I see things differently this year. I now see this process as a metaphor for our own lives. As we grow more into ourselves, there’s a lot of shedding we do too. Just like the trees shedding their leaves, we begin to shed things and behaviors, that no longer serve us.
The process is rather a messy one, but essential if we are to live an authentic life. At least that’s how I see it. Anyway, these are some of the things I’ve been thinking about during my time of solitude.
I’ve also been working on a ravioli recipe that I’m excited to share
This all began when I found myself with a bumper crop of parsley and a butternut squash
The filling is simply squash that has been baked and then mixed with ricotta, parsley and thyme
Rather than making the pasta from scratch, I decided to use Gyoza (pot sticker) wrappers
So good! Now, I didn’t use all of the filling for ravioli. I also mixed some with a couple of eggs, and a touch of cream and made squash french toast! Unbelievably great! You could also freeze any leftover filling to make ravioli again in the future. Here’s the ravioli recipe:
Butternut Squash Ravioli with a Sage Butter Sauce
- 1 small butternut squash, halved lengthwise and seeded
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 3 tablespoons butter
- 1/2 cup water
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese + more for topping
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
- 32 gyoza wrappers
For the sauce:
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
For the ravioli: Preheat oven to 350 degrees F. Place squash, cut side up, in a baking pan. Score the surface slightly. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about an hour. Cool completely.
Scoop out squash into bowl. Mash. Transfer about 3/4 cup squash to a medium bowl (reserve remaining squash for another use.) Mix in ricotta, 1/4 cup grated parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.
Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edged with water, fold each in half, pressing edges to seal. (Can be made up to 4 hours ahead.) Arrange in single layer on parchment-lined baking sheets. Cover and refrigerate.
When ready, cook ravioli, in batches, in a pot of salted water until just tender – about 1 minute. Use a slotted spoon to move ravioli to a clean baking sheet lined with parchment.
For the sauce: Melt butter in a large saute pan and continue cooking until a golden color. Add sage leaves and remove from heat. add lemon juice and set aside.
Arrange ravioli on individual plates, drizzle with sage butter sauce and top with some grated parmesan.
Bet you can’t eat just one! Bon Appetite!
Thanks so much for stopping by my friends. Hope you are enjoying whatever season you find yourself in.