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!

Roasted Shiitake and Eggplant Pasta

I bought eggplant to make this great grilled eggplant dip that you eat with sticky rice (we had it in Laos), but was struggling to figure out what to cook to go with it.  Similarly, I had purchased mushrooms to make this creamy mushroom soup I saw via Pinterest.  Somehow neither of these dishes have yet to materialize (don't count them out yet, though, they're still on the list), but their ingredients ended up in this tasty pasta dish.

Doesn't look like much, but this dish has a really great rich, meaty flavor from the roasted mushrooms and a hint of spice from the sambal (PS: I used Sriracha because the only sambal I had in the house was called "Heboh Pedassssssnya," which translates to "Excited Spiiiiiiiiiciness!" and it will burn your face off).  Good stuff! 

I used thyme instead of oregano (although not 2 TBS of it- more like a couple sprigs), plus I topped the whole mess with fresh cilantro at the end.