enjoying the potted paperwhites ready to bloom for the new general store
Friday, November 25, 2011
Wednesday, November 23, 2011
pumpkin ravioli with brown butter sage sauce
24 large pumpkin filled ravioli
2 bunches of fresh sage leaves, washed and dried
1/8-1/4 cup olive oil
1/4 cup pine nuts
1tablespoon red pepper flakes
1/2 cup grated parmesan cheese
prepare store bought pumpkin ravioli per directions.
while ravioli is cooking (8-10 minutes), prepare the sauce.
heat olive oil in skillet, and stir the sage leaves until crispy.
drain ravioli and bathe the ravioli in the skillet to absorb the flavored olive oil.place layers of parmesan, red pepper flakes, sage leaves, pine nuts with olive oil coated ravioli in platter
I found the last bunch of sage leaves in the herb garden and harvested them for my favorite fall ravioli...an easy recipe to stand on its own with a big salad, or accompany turkey leftovers this thanksgiving weekend!
photograph by matthew mead from autumn with matthew mead issue
Monday, November 21, 2011
although traditional Thanksgiving with my family is at my sister's home in the Hamptons, I aways have houseguests over the the weekend, and my new favorite menu includes pumpkin ravioli with a brown butter sage sauce...a big arugula salad with parmesan + pine nuts, and a hearty red wine...will be serving this menu to friends coming out to the new general store pop up shop this weekend!
Matthew Mead photographed our setting for his Autumn with Matthew Mead issue
still available on his website with recipes