This week in the market bag: butternut squash, sweet potatoes, pears (Asian, bosc & Bartlett), broccoli, heirloom tomatoes, quince, eggs, sweet potato ravioli, pumpkin butter, mozzarella and seven-cheese macaroni. (That’s right, seven!) We were busy pumpkin picking and farm visiting this weekend, so the prepared pastas came in handy.
Saturday supper: sweet potato ravioli with mascarpone pumpkin sauce*, heirloom tomato, mozzarella & arugula salad. This is not exactly a health-conscious main dish, but we compensate by eating a big helping of salad.
Sunday supper: seven-cheese macaroni with tomato & broccoli salad.
*Recipe: Sweet Potato Ravioli with Mascarpone Pumpkin Sauce
This is a really quick and simple no-cook sauce. While the ravioli boils, stir together 2 T mascarpone and 2 T pumpkin butter in a serving bowl. Scoop the ravioli out and straight into the bowl and toss gently to coat. (Add pepper & fresh parsley to taste.) If you don’t have pumpkin butter on hand, you could also quickly brown 1-2 T butter, and stir in 2 T pumpkin puree, a pinch of brown sugar and cinnamon, and 2 T mascarpone.
(Makes 2.5 servings – double these quantities for larger batch of ravioli.)
Toddler Verdict: Unfortunately the boy was battling a stomach bug and didn’t have much appetite this weekend, but he’s never turned down ravioli otherwise. And he did enjoy the macaroni.
On the menu this week: I’ve never used a fresh quince before, but am thinking of making this quince & cranberry sauce to serve on pork chops. The butternut will go in soup with something pear-related on the side.