market-inspired meals: pasta, tomatoes, squash & quince

sweet potato ravioli

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.

4 Responses to “market-inspired meals: pasta, tomatoes, squash & quince”

  1. wwbd

    Sounds delish. I’m jealous that you still have heirloom tomatoes, I haven’t seen any around here for a couple of weeks :( .

    I don’t really cook for Chris and I, but I steam veggies for Anya (she ends up eating dinner alone since Chris doesn’t get home until after she is in bed and I wait to eat with him). I would love to branch out (for her) into some of the great looking squash I’ve been seeing, but am intimidated. Any suggestions for very easy, low mess, short prep time preparations? I usually make a large amount and freeze some, so something that holds up well in the freezer would be great, too.

  2. foodietots
    Twitter:

    Hi wwbd, I know, I was surprised to see the tomatoes still at the market. I guess our drought (we just went 30+ days w/o rain) was good for tomatoes, at least.

    I do have lots of easy squash recipes. I have a spaghetti squash dish & a squash soup recipe coming up shortly. (If I can find my notes I’ll try to send you an advance copy :) .)

  3. Phoo-d

    Hi Foodie Tots,

    Did you ever make the cranberry quince sauce? If so, how did it turn out? I’m contemplating cooking my first quince this weekend and have nice organic cranberries and berkshire pork chops in the fridge. The recipe looked like it had a short cooking time. Everything else I’ve seen for quince cooks it for at least 2 hours. Here’s a very informative posting on quince: http://nourish-me.blogspot.com/2007/05/quince.html

  4. foodietots
    Twitter:

    @Phoo-d Yes, thought I actually used a different recipe on epicurious that does have a longer cooking time. It was great. Not sure why that one I linked to first is so different? Weird.

    Here’s the longer one: http://www.epicurious.com/recipes/food/views/Cranberry-Quince-Sauce-232999?mbid=fbapp

    Hope you like it!

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