Monday, October 18, 2010

Squashed.

I've never made ravioli before. Now here I was, attempting to make vegan ravioli from the Skinny Bitch: Ultimate Everyday Cookbook. What does this mean? No eggs in the pasta dough. No oil or butter, either. The Butternut Squash Ravioli with Sage Sauce called for wontons.

I was skeptical that my dough ball would even come together, with only the flour, salt, and warm water that the wonton recipe called for.

It was tough to roll out. I leaned everything I had on top of the rolling pin. I was starting to get bitchy when the husband asked if my wonton squares were flat enough. He was able to coax paper thin squares out of the wily dough.

So, lesson learned: If you're a skinny bitch, get ready to press. Put whatever back you have into it.

The recipe promised 24 squares, but our batch turned out 9 larger ravioli, with some leftover dough scraps that we opted to leave behind.

While all of this was going on, a sheet of marinated baby broccoli and beets was roasting in the oven to round out the meal.

The filling was the smoother part. It called for vegan parmesan, which I would normally never have in my fridge, but luckily I had planned it out and picked some up at Whole Foods earlier.

It adds a nuttiness to this filling, along with the panko breadcrumbs. The rich, buttery squash encased in the light wontons (you would never know this wasn't ravioli dough!) was finished with a sage-infused butter sauce (Earth Balance). I was kind of shocked at how much Earth Balance the recipe called for.

Squash + Sage are quite the pair.Many a sage leaf was ravenously consumed.

The serving size is 1 ravioli for 130 calories, but who stops at one? And who eats a 130-calorie dinner? 2-3 of our larger ravioli was perfect, especially with our roasted veggies on the side.

The Kale Ravioli recipe in the book also calls for wontons, so I think I will attempt half of each kind next time for some Rainbow Ravioli.

4 comments:

thesundayflog said...

yummmm!! this looks awesome! i have butternut filling in my fridge ready to be rolled into wonton ravioli, too!! i'm making them tonight and then freezing so i can enjoy throughout the winter. so delish!

kellywhitephillips said...

i can't wait to see yours! this recipe was very good, even if the wonton-making tested my patience.

Miss Rachel's Pantry said...

you made wontons! my goodness, girl. that's awesome. i typically cheat and pick up a pack of spring roll wrappers from the Asian market at 11 and Washington (egg-free!). I admire your patience!

kellywhitephillips said...

with josh's help, of course. wontons are tricky! good to know about those egg-free wontons, i think they sell them at the spring garden market, too.