Fall is here! Hip, Hip, Hurray!
Fall is here and don’t you just love this time of the year. Thoughts of comfort foods start filling my head and this recipe turned out soooo good I almost knocked the breath out of myself patting myself on the back.
Our leaves haven’t started falling yet; sometimes that doesn’t start until December or even January before we see the sky full of floating leaves. But, with a fading summer and those nice cool nights ahead of us it won’t be long before we are seeing piles of leaves raked up just waiting for some kid to jump and play in them.
While in Chicago several weeks ago Fall was starting to show its prettier side. On our walk to take our grandson, Oliver, to school one day we enjoyed flowers still blooming but also sidewalks full of leaves that gave way to a crunchy sound as we strolled on top of them. We cooked some roasted chicken one night on the grill and a grilled salmon another night and the two sides that couldn’t wait to make their appearance again were Stephanie’s Magic Beans and my Cauliflower Mash with Kale which went perfect with both dishes and to top one of the meals off we cooked some chopped apples and cinnamon which we ladled over ice cream and I think this recipe is going to go onto my favorites list of things I have blogged.
I took a shortcut making the ravioli and used wonton pieces instead of making my own pasta. We all look for shortcuts and I think this is one shortcut you won’t mind taking. And, the good thing about this recipe is that you can freeze the uncooked raviolis for an easy meal some winter night ahead. (If you freeze the raviolis, put in a single layer and put in freezer until they are frozen then put enough in one bag for a meal.)
At the Firefly restaurant in Nashville back in the summer my husband had a Butternut Squash Ravioli with goat cheese and what better to go over it than a Browned Sage Butter. I think this ravioli screams for the browned butter and browned butter and sage are a perfect pair.