Comments on: The Way Around: Butternut Squash Ravioli with Butter Sage Sauce http://thepauperedchef.com/2009/01/the-way-around-ravioli.html Thu, 11 Mar 2010 01:57:55 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Kendel http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-13767 Kendel Thu, 28 Jan 2010 18:39:34 +0000 http://blakeroyer.com/?p=151#comment-13767 Just tried your butter sage sauce and it was great. Next time I can find acorn squash I'll attempt your raviolis too! Thanks for sharing. Just tried your butter sage sauce and it was great. Next time I can find acorn squash I’ll attempt your raviolis too! Thanks for sharing.

]]> By: Jeanne http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-8933 Jeanne Mon, 26 Oct 2009 00:11:57 +0000 http://blakeroyer.com/?p=151#comment-8933 This recipe was perfect....I didn't add the Brown Sugar and they were still sweet. We have the pasta maker with the Ravioli attachment and used it. It worked great...it was only our 2nd time making ravioli and this batch turned out much better! Thanks for a great recipe. We have so much of the squash mixture left we froze that for future ravioli dinners. This recipe was perfect….I didn’t add the Brown Sugar and they were still sweet. We have the pasta maker with the Ravioli attachment and used it. It worked great…it was only our 2nd time making ravioli and this batch turned out much better! Thanks for a great recipe. We have so much of the squash mixture left we froze that for future ravioli dinners.

]]> By: Al http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-8632 Al Sun, 18 Oct 2009 21:54:23 +0000 http://blakeroyer.com/?p=151#comment-8632 Great idea. I actually bought premade butternut squash ravioli from Costco and my first try with a tomato sauce didn't work out well. I'll try this tonight! Great idea. I actually bought premade butternut squash ravioli from Costco and my first try with a tomato sauce didn’t work out well. I’ll try this tonight!

]]> By: Jon http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-3090 Jon Sat, 23 May 2009 18:46:19 +0000 http://blakeroyer.com/?p=151#comment-3090 Your photos and description are amazing! Thank you so much. I've also been struggling with the same ravioli issues, so I'll see how the small wine glass goes. :) Your photos and description are amazing! Thank you so much. I’ve also been struggling with the same ravioli issues, so I’ll see how the small wine glass goes. :)

]]> By: Amy http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-136 Amy Mon, 09 Mar 2009 18:59:06 +0000 http://blakeroyer.com/?p=151#comment-136 <p>Wineglasses are wonderful cutters; they're my favorite biscuit-making tool. Cutting goes even better if you lightly flour the rim of the glass and push straight down onto your dough, rather than twisting the glass (this can make raggy edges).</p> Wineglasses are wonderful cutters; they're my favorite biscuit-making tool. Cutting goes even better if you lightly flour the rim of the glass and push straight down onto your dough, rather than twisting the glass (this can make raggy edges).

]]> By: julie http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-135 julie Sun, 25 Jan 2009 15:24:00 +0000 http://blakeroyer.com/?p=151#comment-135 <p>Wow, that looks a bit advanced for me, but I sure would love to try it!</p> Wow, that looks a bit advanced for me, but I sure would love to try it!

]]> By: Lisa http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-134 Lisa Thu, 22 Jan 2009 20:30:03 +0000 http://blakeroyer.com/?p=151#comment-134 <p>I've been playing around with the idea of getting a pasta machine - this tips me a little more toward yes!</p> I've been playing around with the idea of getting a pasta machine – this tips me a little more toward yes!

]]> By: Vielleanglaise http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-133 Vielleanglaise Thu, 22 Jan 2009 08:41:19 +0000 http://blakeroyer.com/?p=151#comment-133 <p>These are sort of similar to pumpkin ravioli, from Bologna. They're also served with the sage butter - sometimes with the tiniest drop of lemon juice added, but there's no sugar or cinnammon in the filling. The sweetness is obtained with crumbled-up amaretti macaroons. </p> These are sort of similar to pumpkin ravioli, from Bologna. They're also served with the sage butter – sometimes with the tiniest drop of lemon juice added, but there's no sugar or cinnammon in the filling. The sweetness is obtained with crumbled-up amaretti macaroons.

]]> By: Ezzie http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-132 Ezzie Thu, 22 Jan 2009 08:35:49 +0000 http://blakeroyer.com/?p=151#comment-132 <p>As always your instructions and pictures are invaluable. I'm now looking for the best deal I can get on a hand crank pasta maker. Thank you! </p> As always your instructions and pictures are invaluable. I'm now looking for the best deal I can get on a hand crank pasta maker. Thank you!

]]> By: Mary http://thepauperedchef.com/2009/01/the-way-around-ravioli.html/comment-page-1#comment-131 Mary Thu, 22 Jan 2009 07:36:47 +0000 http://blakeroyer.com/?p=151#comment-131 <p>Yay for you! </p> <p>You may have figured this out already, but it's very easy to freeze your ravioli if there are extras (impossible!) or you want to make them ahead of time. </p> <p>Just lay them out in a single layer on a semolina- or flour-dusted Silpat- (or parchment) lined cookie sheet. Freeze and then pop them off. Store *very* well wrapped in ziplocs. </p> <p>You cook them directly from the freezer in *lots* of water. They will take about a minute longer to cook through.</p> <p>On to tortellini! :-)</p> Yay for you!

You may have figured this out already, but it's very easy to freeze your ravioli if there are extras (impossible!) or you want to make them ahead of time.

Just lay them out in a single layer on a semolina- or flour-dusted Silpat- (or parchment) lined cookie sheet. Freeze and then pop them off. Store *very* well wrapped in ziplocs.

You cook them directly from the freezer in *lots* of water. They will take about a minute longer to cook through.

On to tortellini! :-)

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