The Recipe:
SoyBoy brand tofu ravioli or regular fresh or frozen ravioli, cook to package directions, in a separate pan, saute ½ c of pine nuts/pignoli with approx. 3 Tablespoons pumpkin oil (Wegman’s is one brand, adds a unique nutty flavor) or olive oil, 1 – 2 crushed garlic cloves and ¼ c. chopped fresh rosemary until pine nuts are browned. You could throw in a veggie like broccoli crowns, chopped spinach, or zucchini. Add salt and pepper, toss on pasta.
The Story:
My dear friend, the artist Nicole Maynard, sent this to me to include here. We're going to visit her this weekend, so I wanted to put it up here in her honor. Per Nicole: "This is quick, yummy, and appears impressively gourmet. I made it for a friend who then made it for her husband and it has risen to a regular position in their rotation of dinner ideas."
I bet it would be pretty with spinach and red pepper strips as the veggie, maybe some fresh basil if in season.
4 comments:
Pumpkin oil?
Get out! Pumpkin oil!
Wegman's Pumpkin Seed Oil
Sounds yummy!
We enjoyed your visit and it was great to talk cooking in person. Your blog will inspire me to try some new things that I know will be great since they're out of your kitchen. Don't forget my husband's plea for your sage gnocchi recipe. If you have an estimate for how long they take to make, it would be helpful.
This is the Sage Gnocchi recipe. Takes at least an hour and fifteen minutes to make, but you can do a double batch of gnocchi and freeze it if you'd like.
It's really good, but it's heavy, really heavy. Serve it with a big ol' green salad dressed very lightly.
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