Well people, the holidays are here and winter is upon us and my body is adjusting it's food needs. This is something, as a Californian, that is quite new to me. In California I could eat salads all year long and it felt great to my body. Not so in wintery, snowy Santa Fe. As you can see from the banner at the top of this blog, winter in Santa Fe is cold. That jumping/smiling sequence of images you see...10 degree weather. That's right folks. 10 degrees. This here Californian is getting tough!
This here Californian also can't eat salads through the winter. First off, now that I've sworn off corporatism (as much as is possible in this town with few grocery shopping options) and shop at the local co-op 98% of the time, the produce section is about as big as my pinky finger and it's mostly winter veggies. I've never made a raw butternut squash and kale salad and I'm not about to start. Instead I'm transitioning into eating the things my body wholeheartedly asks for: meat! butter! cooked things in general!
And this has lead us to the real point of this post: Ravioli stuffed with sage seasoned buffalo, caramelized onions and pinon nuts, topped with a butter-lime-tomato sauce, homemade, by moi. I'm excited to share with you photos of this experience. Becky took the photos and, since there really isn't enough light in our kitchen to be taking photos at night, they lack quality, but not art!
I actually didn't just make ravioli. I made giant ravioli! My body doesn't take super well to carbs (and Becky doesn't like how they make her fat), and by making giant ones, it really cut down on the amount of pasta we ate!
Ravioli making station
Tomato Butter Lemon Sauce
A random picture of the lemon I used, courtesy of
the artful Becky ;-)
Adding caramelized onions to the sage seasoned
buffalo with peas and pinion nuts
Folding over the sheet leaving 1/4 inch at sides
to fold and press
Putting a little water around the edges and pressing
them closed with floured fork
Pushing the stuffing in with a spoon so there is room
to fold and press
Still pressing sides closed. This is a big ravioli!
Almost finished with the second ravioli, which looks
much nicer than the first
The finished product!
At this point, the Becks, otherwise known as The Photographer, went to write an email, so there are no photos of it cooking or being plated, but I'm sure your imaginations will suffice! For those of you who will use this to make your own ravioli, I'll let you know that the boil time was about 7 minutes, but the amount of time will depend on how big your ravioli is, how thick the pasta is, how wide you make the edges...so...the best way to do it is to just check the ravioli every few minutes until it's done.
Since the two giant raviolis were all we needed to fill our tummies to maximum capacity, I have a ton of the pasta sheets left over. My next ravioli experiment is going to be: Herbed Beet with Beet Greens, pecans and Cream Cheese (tofutti) Ravioli with Marinara.
Wish me luck!
They other day I was telling someone how I listen to my body and how it wants meat now. It didn't want meat in summer and his suggestion was to see a doctor about that...I laughed and said I'm ok with listening to my body.---Erin
ReplyDeleteHa! I just saw this post for the first time! I'm glad you told him that! Whenever I talk about listening to my body, a certain someone always goes, "Why don't you just do what The Scientists tell you?" The Scientists. I capitalize it because that's how she says it. Like all scientists are one big group of people and only they can know the truth. Anyway, I tell her the same thing. Way to go us!
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