Thursday, September 12, 2013

Shiitake and Pumpkin Ravioli



I'm cleaning out my cabinets (as well as the freezer and fridge) this week because.. wait for it... Tim and I are moving to Bangkok, Thailand.  Woo!  More details to come soon over at the other blog.  For purposes of this blog, moving means cooking and eating through the substantial pantry I have built up over the past couple years here in Jakarta.  This meal made a dent, taking care of: a can of pumpkin, half a container of walnuts, parmesan cheese, and a pack of gyoza wrappers from the freezer.


I used this recipe for shiitake and pumpkin ravioli, although I changed it up a teeny bit, using regular soy sauce in lieu of tamari and rosemary in lieu of sage.  Also, for the sauce, I browned the butter with a handful of chopped walnuts and minced rosemary.  Awesomesauce.  Literally.

I highly recommend this recipe- it's super easy and quite a tasty delight.  The sweetness from the pumpkin is great with the savory/umami of the mushrooms and soy.  Perfect!

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