It’s hard to believe we’re still harvesting from the garden, this far into November. But the little garden that could still has some surprises for us. What’s fresh now?
This is just a quick little post, because we had a quick little harvest. But, if you’re curious about garlic harvesting and what to do with the bulbs once you get them out of the ground, this should be of interest. Plus, they’re so pretty in the sun!
After a hearty crepe breakfast for fortification, we went outside for some winter garden assessment. Along with a lot of raking and picking up fallen pears and apples, there was one last winter vegetable harvest, too. We certainly do not need to visit the farmer’s market for a while. We have one in our own back yard.
We went to the farmer’s market and picked up a beautiful, orange kabocha squash. And, there’s lots of sage in the garden. Time to make ravioli!
Cut the kabocha in half, remove the seeds, and put it face down on a parchment paper-lined cookie sheet. Roast at 350 until it’s done. No need for olive oil. It’ll be just fine.
Scoop out the meat, and mix it with ricotta, fresh diced garlic, nutmeg, an egg, and salt and pepper.
Then roll out the pasta into sheets. Put the first sheet on a cookie sheet that’s sprinkled with semolina flour. On top of the pasta sheet, put a saran wrap sheet. then put semolina flour on top of that, pasta sheet next, then more semolina, etc. Put it in the fridge for 30 minutes.
Lay out a sheet of pasta, put a dollop of filling on it, an inch and a half apart, run egg wash around teh whole dollop, and put the second sheet on top. Then seal it and run your roller over it. Make it into the little squares.