Ravioli Is Back

For those that have been following since the beginning of time, πŸ™‚ you know of my family ravioli tradition. It is my favorite non-holiday day of the year! Ravioli Sunday is a full day of homemade ravioli πŸ™‚

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Ravioli Sunday was planned for two weekends ago but Colorado got some much needed snow which made traveling fairly difficult. I managed to still make it up to my parent’s house by public transportation but it was cancelled for the rest of the crew.

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We still spent the day making Ravioli but we had to wait to eat it until this last weekend! That took some self control πŸ˜€

Every year we typically do a spinach filling and then one other random filling. Last year we did a lobster filling which everyone loved! This is one that will go back in the rotation for next year.

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The spinach filling contains ricotta cheese, salt, pepper, and garlic to taste. For our special ravioli this year we did a butternut squash and pear filling. I saw this recipe at Pasta Princess a while ago and had to try it! It is topped with a rosemary butter and toasted pecans that compliment it very well.

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Butternut Squash and Pear Ravioli
~Adapted from Pasta Princess

1 Butternut Squash
1 Large Pear, peeled, cored, and diced small
1/4 Teaspoon Chili Powder (to taste)
1/4 Cup Dry Parmesan Cheese, grated (or Jack, Asiago)
1/4 Cup Pecans, toasted and roughly chopped

4 Tablespoons Butter (or olive oil)
2 Teaspoons Fresh Rosemary, chopped fine
Pinch Salt

We followed the recipe fairly closely. Use the recommended chili powder but then add more if desired. We only used Parmesan cheese but you can also use jack or Asiago cheese. Then for the topping we used olive oil instead of butter to make it non-dairy.

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A Little More:

As my experimentation with beer continues, I am constantly pondering ideas of how to include beer. Due to the notes of chili powder in the filling, we thought Billy’s Chilies by Twisted Pine would be a great addition in the sauce. We reduced 2 bottles of Billy’s Chilies until it thickened. Then we added 4 T butter (next time, we will only do 2 T). We thought it was little too buttery so then we added a splash of tomato juice and some olive oil. It is very strong to taste but a little bit drizzled over the butternut squash ravioli was delicious.

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Next time:

Since it was a first try, we made it separate from the rosemary sauce. In the future, I would make the sauce together. I would reduce the beer and then add the rosemary and butter/oil. I would let that simmer for a little bit and then taste it πŸ™‚

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We had wonderful helpers of course! Well, they at least helped with eating the extra dough πŸ˜‰

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More To Love:

Red Lentil Sauce Pasta

Red Lentil Sauce Pasta

Bloody Billy

Bloody Billy

Ravioli Sunday

Ravioli Sunday


55 responses to “Ravioli Is Back

  1. Pingback: Tribute to my Mom + Pear Cocktail | Lilly Sue's Bites and Brews·

  2. Hey Lily Sue, I love your tradition of ravioli Sundays and by the looks of it, you could easily start that tradition every wekend, it looks pro! I love the process in making pasta and it’s a really mediative thing to do on those lazy weekends. As for rosemary & pecan oil/nut butter, big yum!

    • It wouldn’t be so bad to do more often if we weren’t cooking for 30 people. It is very relaxing and fun to do with loved ones πŸ™‚ Making ravioli at my house by myself just may not be as fun! I’ll have to find a girlfriend that wants to make some with me πŸ™‚

  3. The ravioli! We have a ravioli maker, which makes the process seem much more daunting. Maybe we’ll give this recipe a try, though. I love butternut squash as a filling.

    • It really isn’t that bad of a process especially if you aren’t trying to feed too many people. An idea is to make them one day and then plan to eat them another day. You can freeze them and then eat when you like πŸ™‚

  4. I love your ravioli press!! Love the tradition and I wish I had some right now! Pear, butternut squash, pecans, and rosemary raviolis are calling my name πŸ™‚ One of the best recipes I have seen πŸ™‚

    • Thanks! Glad you like! You will have to try it soon πŸ™‚ Maybe start with getting a ravioli press! I am lucky to have one in the family. Thanks for commenting!

  5. I love family traditions like this and the kids will always remember this and hopefully continue the legacy on. I really like your squash and pear and pecan combo- really delicious. I also like your ravioli maker I do not have one but do it by hand. Take Care, BAM

  6. Thanks so much for linking me in your post! I had some of this ravioli frozen and had it for dinner last night – I’m so glad you like it. I’ll have to try your sauce!

    How do you get your blog on facebook? If you could point me in the right direction that would be great.

    Thanks – have a wonderful weekend!

    • My whole family loved it! The sauce was a fun addition too if you can get Billy’s Chilies where you’re at or a similar hot pepper beer.

      You can add a page to your account on Facebook and then I have a link to my blog and I do updates on it. Email me if you need any more assistance.

  7. Ooooo, there’s nothing like fresh pasta! Such a wonderful tradition and gorgeous looking ravioli! I haven’t made pasta in such a long time…I have to give yours a try! Thanks so much Lilly for your visit to my blog! I always love meeting new people…you have a lovely blog!

  8. I have made fresh pasta before and they tasted just amazing, love the look of your ravioli! so perfectly done! I wish I can get that ravioli maker here!

    • I need to do that too! I think I will borrow the ravioli maker and make some again soon for the freezer. Such a great idea, not sure why I didn’t think of it yet! πŸ˜€ Thanks Cass!

  9. Love this idea! I’ve recently gotten the bug to try my hand at making homemade pasta, specifically so that I can have homemade ravioli on hand. I, of course, have to purchase the appropriate equipment first. When I do, I’m definitely going to try out that Butternut Squash and Pear recipe!

    • Ya, the equipment is definitely the first step! Luckily, a friend of the family donated theirs to us which began the tradition πŸ™‚ I am definitely a fan of homemade ravioli! πŸ˜€

  10. This combination sounds fantastic! I had the most amazing pumpkin ravioli the other night and now I’m hooked on the squash & pasta combo. I ordered mine from a restaurant, I’m mega impressed with how nice and neat your version looks :).

  11. Fresh pasta is best made with loved one’s! I think it’s time I pulled out my Imperia and got to rolling, thanks for the nudge Lilly Sue πŸ˜‰

  12. My Zia and I have a Ravioli Day and a Sausage Day every Fall, stocking her freezer for the holidays, in the process. We repeat Ravioli Day in the Spring to replace all that was devoured over the holidays. We use dies, too, but our fillings are different. I would love to try yours, though. It sounds delicious and would make a great first course for a Fall dinner. Thanks for sharing the recipe.

    • I will eventually post the pasta recipe…we are continually changing it and playing with it even after 9 years lol. Pasta Princess has a recipe though if you want to check her’s out. Thanks!

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