Ravioli with Winter Squash and Sage

Page 288

| Course Type: Main Courses

(1 review)

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Recipe Review

3.5 perhaps. The squash I used (Hokkaido Vert) was pretty bland, then so was the dish. A tastier squash would help. But something's wrong with the recipe.

- My package of ravioli was about half what was asked. Otherwise, I used full-recipe measures. We had enough for two. But more squash would have been better.
- Also, it would be nicer to cut the squash up in bigger pieces, 1/2" perhaps, rather than 1/4".
- 6-8 minutes to cook fresh pasta is going to give you mush. I stopped somewhere between 4 and 5 minutes and they were maybe a trifle too done, but okay.
- My small squash pieces were not done in 5 minutes. And the 3/4 cup veg broth was too much. Bigger pieces, cooked longer would be nicer.
- The fried sage was a wonderful addition.

A nice vegetarian dinner, but needs some tweaking to get it better.

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