I mentioned in a recent post that Kona has turned me into a crazed homemade pasta maker. I’ve yet to write up those recipes — they’re coming — but I have been collecting quite an array of ravioli recipes, now that the world is my oyster. Really, it may seem silly to you, but being unable to eat wheat and craving filled pasta has left me feeling like the greyhound chasing the rabbit, for years.
The results have been nothing less than thrilling, and trying these new raviolis are tops on my list.
Roasted portobello with caramelized onion ravioli would have been the first one I tried, if I had those ingredients in the house. I love that this recipe doesn’t have cheese in it so I can control the amount of cheese that goes into my food sensitive child by just using a sprinkle of cheese in the sauce. But I’ve been feeling caramelized onions in a ravioli… oh yeah.
This recipe, originating from Hawaii, has got some really interesting flavors. White bean and sun-dried tomato ravioli includes chipotle in adobo and cumin, along with more traditional Italian flavors. I riffed off of this recipe for my first ravioli recipe, which I kept more traditional, just in case. Trying this unique version could happen though.
I’ve been dying to make pumpkin ravioli, but I’m having trouble deciding which recipe to try. This Wolfgang Puck pumpkin ravioli recipe probably doesn’t suck (and I love that he uses spinach dough), but there’s enough heavy cream in the raviolis to put my son into a dairy-induced coma, so I probably won’t attempt it. Martha Stewart’s pumpkin raviolis sound delicious, but there are crumbled up cookies in them. Beyond being weird, we don’t eat wheat so we’ve defeated the whole purpose for making homemade ravioli.
So I’m exploring the amateur chefs to see what they’ve got for me. These butternut squash raviolis can be made with any orange squash and they have some parmesan cheese which I can substitute with pecorino romano (sheep’s cheese) and my kid will make it through the meal. This one’s a distinct possibility.
One more — a dairy-free pumpkin ravioli recipe! I’ll forgive the vegan for being vegan about it, because this recipe sounds delicious from start to finish and not at all what I was expecting from a pumpkin ravioli. I’m really excited to try this one.
Which one sounds best to you?
Clacked by Debbie McDuffee
on Feb 22, 2010 @ 10:00 EST5EDT
