How to Use Pumpkin Part II

Pumpkin, Sage and Ricotta Ravioli with Cumin Rubbed Lamb Chops

So, I needed something to do with one of the other pumpkin from the pumpkin pie project a few weeks earlier. I decided to make ravioli. I followed the recipe here with a couple of exceptions. Above, plated with lamb chops and drizzled with balsamic vinegar in place of sage butter.

I made my own ricotta with lactose free milk. It sounds over the top, but its quite easy: boil milk, add lemon juice and then pour thru cheesecloth. Do this the day ahead and let cool in the fridge.
I also don't own a pasta maker so I bought a couple sheets of fresh "lasagna" from the fresh pasta store in Atwater and used that as the sheets of fresh pasta for the ravioli. It worked well.

I Needed Something to Do

Peppermint Meringue Cake with Chocolate Buttercream

So the photo above was on the cover of the December Bon Appetit. I thought it looked good and I was looking for something to do, so I decided to make one. Several comments:

1. It cost a fortune to buy all the ingredients and it would appear that the government run liquor stores in Quebec don't carry peppermint schnapps. I used a little extra peppermint extract in its place.
2. It took a long time (I did it over two days)
3. I skipped the decoration/garnish on the top as it seemed unnecessary
4. It was pretty good anyway

Photos of my effort below:

The Cake

A Slice

Winter is For Soup

Minestrone with Kale and Strozzapreti

I used this recipe from Gourmet (R.I.P.) but I think I used kale and a couple other things rather than suggested escarole and cabbage. I also added some pasta to make it a little heartier. It was great and freezes well.