There are 112 hours in a week.
….Well, after you have adjusted for a full, restful 8 hours of sleep, each and every night. If you work 40 a week that is 72 left. That is a lot of hours!
We try really hard to be intentional with our time. I’m not saying that every minute has to be productive, but it’s good to be intentional and present when you are working, and just as much so when you are relaxing! Half working and half relaxing at the same time is failing at both….
I sometimes cringe hearing “how do you have time to cook?” I cook precisely because I just worked a long day or a long week. Here’s the deal: You have to be present to cook. It engages all of your senses. [Especially if you play Edith Piaf on Pandora and open a bottle of red wine as step one.] It consumes you, and then later you consume it. What could be a more satisfying use of time?
So I guess my point is, you have time for fresh pasta in your life. Even if you worked 60 hours this week, there are 52 good hours left for pasta making and no could possible ever eat that much pasta… even me! Also, with a little practice you can whip up the fresh stuff and in about the same amount of time it takes to rehydrate the stuff from a box since cooking fresh just takes a couple hundred seconds in boiling water.
This pasta is something I look forward to every year after the first crisp day, and the first squash or pumpkin arrives from the garden. Straightforward to make even in our tiny kitchen, and drizzled with (or soaked in – I won’t judge) a browned butter sage sauce, you can definitely find comfort and satisfaction in this time well spent.
- See our pasta recipe here
- Baked squash or pumpkin (about 1-2 cups per pound of sausage)
- 1 lb roll of hot sausage
- 1/2 cup or more fresh shredded parm or pecorino or Asiago
- 3-4 cloves garlic
- Small onion diced
- A handful of fresh oregano chopped
- Salt, pepper and red pepper flakes to taste
Add the diced onion to a hot olive oil in a pan, then add and brown the sausage. Mince and add the garlic, herbs, pepper flakes, salt and pepper. Once browned, if there was a lot of fat in the sausage, I may pat off some grease with a paper towel, but otherwise don’t drain off all that flavor!
Bring a large pot of water with olive oil and a decent amount of sea salt to a boil so it is good and hot when you are ready forming the ravioli. Add the mashed roasted pumpkin to the meat, combining it but leaving some small chunks. If you don’t have a lot of moisture and things start sticking to the pan (we use cast iron) I have been known to deglaze at this step with red wine or even a stout beer! Turn off the heat, Add cheese and salt and pepper to taste.
Roll out sheets of pasta on a floured surface (we use a cookie sheet over the pan on the stove because the kitchen s SO small) then add a teaspoon of the filling to the lower half of the pasta. Fold the pasta over to cover the mound of filling, pressing around the edges to seal. Use a ravioli press (or pizza cutter or knife) to separate and gently add to the hot water. Cook 3 or so minutes until the pasta is done and remove with a slotted spoon.
In a sauce pan, brown the butter, add minced garlic, sliced sage leaves. Salt if not using salted butter. Pour over the ravioli, and grate a hard cheese.
Enjoy with a crusty bread to soak up the garlic goodness and enjoy those 8 hours of sleep 😉
-Kate & Adam
PS Adam is killing it at bread lately! This no-knead recipe for the loaf below is coming soon. Love him!