Well, I fell off the wagon. I had every intention of making the projects and cooking the recipes that I had pinned up to the first of the year . . . sadly, instead, I continued pinning. Just from my pinning this morning I had almost 100 people either like or repin my stuff . . . and I picked up 6 followers just today. The pressure!
Wow, we had a great New Years Eve! Jake brought home a 1000 piece puzzle from work which we have worked on for 3 days now, the predominate colours are the blue sky and the white snow . . . but it is now complete. Then we had a game of Taboo while waiting for Jake’s friend Forrest to arrive and start a great game of Balderdash. Everyone had a great time and I got the Clementine candle to work, finally! It really was quite pretty once the flame took hold.
On New Years day I made Red Velvet pancakes for brunch, they were really delicious. The original recipe was quite thick, so I added a bit more buttermilk to thin it out and that worked very well. They are very rich with a strong chocolate flavour and oddly have a sort of coffee scent. I will be making these again in the future.
Now that February is half over, I am back to the blogging and I will tell you about the recipe that I supervised Zach and Heather cooking. Although they really didn’t need my help, they are a great team.
The Sweet Potato Ravioli was incredible! While we ate dinner, we discussed alternate fillings and how to attempt to freeze the ravioli. It was a huge hit!
We gathered ingredients and set to work.
Making the pasta was an adventure, Zach and Heather took turns kneading it until it was smooth enough to go through the pasta machine to flatten it out.
We ran it through the pasta roller on settings 1-4 increasing the setting with each pass. We ended up with 6 pieces of wide pasta of matching lengths.
I could not find fresh hot peppers, in Quebec they are really difficult to find especially in the middle of winter so I used some Dried Hot Thai Chili peppers I had in the cupboard, we soaked them in boiling water for a bit until they rehydrated and then seeded and chopped them.
Since we weren’t roasting the peppers with the sweet potatoes, we microwaved the potatoes, then peeled them and used a potato ricer.
Heather and Zach worked together on filling, cutting and sealing the ravioli’s. They put the filling in, leaving enough space between each portion to cut and seal the ravioli, then using a pastry brush painted the pasta with water, placed the matching pasta sheet on top, cut and sealed each portion.
They placed the ravioli in boiling salted water in batches, removed and sautéed in olive oil. I had some sage that I had dried from last summer that I fried in some additional olive oil then added a bit of white wine, let it reduce and spooned it over the ravioli! Viola!!
Some of our ideas for fillings included, portabella mushroom, shallot and heirloom tomato; pumpkin, coconut milk and sage; spinach and artichoke; you could use almost any seasonal produce to create some really great pasta dishes. We are going to attempt to freeze the ravioli next time and see how that goes. It would be nice to make these in large batches and freeze it, it would be an impressive main for a dinner party or date night.