So, the first day of fall kicked off on Sept. 22 and despite being, like, 385 degrees outside, I decided to it was a good time to recreate a pumpkin sage cream sauce ravioli dish that Katie had been craving for years and years. Last time I made it, it seemed like a perfect weeknight dinner because it was so simple and you could just use store bought ingredients and still make it taste swell.
However, I wanted to up the challenge a little and decided to make everything from scratch. So, Tuesday night, I made chicken liver mousse and quince paste for an appetizer, then Wednesday morning, roasted some butternut squash (could not find any pumpkin yet. so much for fall.) and pureed it, made some pasta dough with a little saffron for color, made a ricotta porcini filling, pickled some onions for the mousse, then made some orange blossom panna cotta for dessert.
When I got to Jancy’s, we all set to work cranking out sheets of pasta and filling those babies up. It went surprisingly fast and we slipped them into the boiling water while I whipped up sauce. So easy! Heavy cream, butternut squash puree, chiffonade sage, salt and pepper and soon we were eating.
Oh, and appetizer was chicken liver mousse crostinis with quince puree and pickled onions. And we had roasted broccoli on the side of the pasta. And old fashioned cocktails to imbibe on. So delicious and so drunk.
No pictures of the panna cotta, but jancy made some cookies to go with it that didn’t flatten, so we crushed them and ate them on top and it turned out better than if they had been wafer-like.
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