Endeavor Farm: Market + Recipe

This Saturday, September 17, 2011, we will have:

-Kale

-Garlic

-Onions

-Green Beans

-Beets

-Carrots

-Tomatoes

-Cilantro

-Basil

-Parsley

-Flowers

Fall is just about here and as the weather is getting cooler, we are also seeing some fall vegetables at the market. Pumpkins and squashes are becoming more prevalent and this week Anne, Seth and I made a butternut squash ravioli with a brown butter/parsley sauce that got us a bit more excited for the changing seasons. The best way to do this is to make your own pasta and if you have a pasta machine, it's even easier.

Pasta (6 servings)

4 3/4 cups white flour

5 eggs

1 tbsp olive oil

1 tsp salt

water

Put flour in a bowl and make a well. Crack eggs into the well, add olive oil and salt, and slowly incorporate the eggs in with the flour. The dough should be very well mixed and smooth. Add water a little bit at a time to get the right amount of moisture. Wrap dough in saran and let sit for 30 minutes to let the gluten relax.

Squash

1 squash (any winter squash)

1/4 cup ground almonds

3 tbsp sugar

3 tbsp cream

1 tbsp salt

1/4 tsp pepper

Slice squash in half lengthwise and seed. Drizzle with olive oil and roast at 400 for 40 minutes or until you can easily pierce a knife through the thickest part of the flesh. Remove flesh from skin and add to a bowl and mix with other ingredients to make a smooth mixture.

Ravioli

The easiest way to make ravioli is with a pasta machine to roll dough out into strips and place 1 tbsp dollops onto the dough. Fold dough in half and pinch around the squash mixture to create a good seal. Cut out with a jar or a cookie cutter. Feel free to use any other method to make the ravioli as long as they are sealed!

Brown Butter Parsley Sauce

1 stick butter

1/4 cut finely chopped parsley

To brown the butter, heat butter in a saucepan on low heat until the foam is gone and you see solids at the bottom of the pan. Keep stirring and you will be able to see a distinct color change when it is done. Add parsley at the end and save some to put on top of the pasta. (Also a favorite of mine is to substitute sage for the parsley!)