A hamster couple posed a question about ravioli:
Hamster and I are hoping to make ravioli tomorrow for some people in Montauk. We perused your blog for some ravioli inspiration, but are still feeling lost. Hamster makes a mean pasta dough, but what would you suggest we put inside the ravioli? What to coat it with? We made a bunch of pesto yesterday, consequently we're hoping to avoid it tomorrow.
Oddly, just yesterday somebody asked me the same question. I recommend roasting some butternut or other winter squash and mixing the insides with ricotta, salt, butter, and minced-up rosemary. Or ricotta, egg, salt, and pepper. A long time ago, W. Crawford wooed me with a ravioli filled with mashed (cooked) beets and ricotta.
Fancily-filled ravioli are great in a simple browned-butter garlic sauce. Slowly melt a stick of butter. When it gets frothy and golden-brown, add a couple cloves or so of crushed & finely minced garlic. Remove from the heat and let it sit for a few minutes to diffuse the garlic flavor. Spoon over ravioli.
Last-minute supper questions? Fantastic adaptions of my recipes? Unscrubbably burnt disasters?
rosanna at paprikahead dot com