So here’s the thing. We’re in Tofino, having decided to take off and find some green over spring break. We found it – lots of it – but also found that construction crews somehow severed the wire that was our internet connection, and the oven is broken. First world problems, I know. But that’s how it came to be that I’m sitting in my car in the rain, having trolled the town with my laptop, looking for an internet connection so I could answer some emails, send some files and post this, what with all the wireless access coffee shops being closed in the evenings. I found a lovely strong signal behind The Shelter – thanks guys! – which means I have a perfectly valid excuse for going for breakfast lunch and dinner while we’re here so that I may check my email.
Mike is no doubt wondering what happened to me. Then again not, as he does know me quite well.
As always we arrived with a carload of groceries, and plans to eat out at the many fine eateries here (they really do have a disproportionate number of fantastic restaurants and food trucks for such a small town). But still, I like cooking out here, looking out over the stormy ocean and occasional bald eagle. I found a bag of these roasted butternut squash and ricotta ravioli in the freezer – something I had made last time, and froze, I suppose. If you’re tiring of winter veg and thick-skinned squash, these might ease the burden a bit. Wonton wrappers are essentially small square pasta sheets, and make it easy to make ravioli from scratch. To make enormous tortellini, dampen the two bottom corners and bring them together, as if they were holding hands, and pinch them closed.
Roasted Butternut Squash & Ricotta Ravioli
wonton wrappers, thawed
1 butternut squash
canola or olive oil, for cooking
salt & pepper to taste
1 cup ricotta or soft goat cheese
1 tsp. – 1 Tbsp. maple syrup
Preheat the oven to 400°F. Split the squash in half lengthwise, scoop out the seeds, drizzle with oil, sprinkle with salt and pepper and bake on a rimmed sheet or in a baking dish for 40 minutes, or until soft.
Scoop out the cooled roasted squash (you can do this in advance if you like while you’re cooking something else, and stash the squash in the fridge for a few days) and mash it with ricotta, a wee drizzle of maple syrup (and some of flax oil if you want to boost omega 3s) and some salt and pepper. Assemble them one or two at a time, placing a small spoonful in the middle of a wrapper, dipping your finger in water and running it along two edges, then fold over and press to seal, squishing out any air bubbles in the process.
Once the ravioli are assembled they can be frozen in a single layer and then transferred to freezer bags, or dropped into boiling water (don’t crowd the pot) for 3-5 minutes, until they float to the surface and the pasta is tender. Drain well and serve with butter – browned butter, if at all possible.