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!
