I’m going to put the playlist at the beginning because then you can listen to some music as you read along!
I love the weekends for so many reason. For this weekend, in particular, I feel like I can finally relax. Bret and I are in our new place (still not fully unpacked), the cable is set up, the internet is working, and Nutmeg has been left alone by herself without any issues!
That was my main concern… In the past, Nutmeg would get stressed out when we left. As you can see in the photo, she was not pleased when Bret left the house. She literally sat in that same spot with her eyes glued to the door until Bret came back. I was trying to get a photo of her staring at the door, but it’s clearly obvious she didn’t find my humor in the situation very amusing. All in all though, she’s done a really great job going with the flow and adjusting to the new place and life in general. Since we got her in 2009, she’s lived in three locations with us and has learned to live at both parents’ houses. Additionally, the poor dog has so many nicknames for her: Puppers, Pupparooski, PUPPY!! Nuh-ma-nay, Squirrel Girl, Nutmeggers, Nuttie Buddie (my mom), Nuttie (my dad), “Hey Dog” (Bret’s dad)… It’s no wonder she’s constantly having an identity crisis of some sort. Bret and I decided that if she could be a superhero dog, she would be ADAPTADOG!
Bret and I have made dinner twice now in our new place — a true test of us “living” here. I reheated the butternut squash ravioli I made earlier this week (recipe to follow), and Bret made his specialty — Meat Pasta. Now, I have responsibilities when making Meat Pasta other than cooking the noodles. It’s a pretty difficult recipe. Here, let Bret tell you how to make it:
Brittany: How do you make meat pasta?
Bret: 3 parts meat! 1 part pasta! 1 part sauce!
Meat Pasta = Man pasta. Bret’s specialty.
Earlier this week, I wanted to use the rest of the butternut squash, so I decided to make some butternut squash ravioli. Now, this isn’t actual ravioli (I mean, seriously… I definitely am not making homemade pasta on a weekday night). HOWEVER, I did this trick in the past for one of Bret’s birthday dinners — I think I made goat cheese and fig ravioli — and used won ton wrappers instead.
The hardest and most annoying part about this recipe is sealing the won ton and making sure you put just the right amount int he middle, or else the filling starts oozing out of the sides.
- 1 (1 1/2 lb) butternut squash , halved and seeded
- 2 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 3 tablespoons butter
- 1 large leek , white part only, halved lenghtwise and cut into 1/4-inch pieces (I used a whole onion instead)
- 1/2 cup grated parmesan cheese (definitely added more than 1/2 cup)
- 1 tablespoon minced fresh flat-leaf parsley
- wonton wrapper (square)
- 12 sage leaves
Refer to this post as to how to make butternut squash puree (which you need). I sauteed the onions (added 3 cloves of garlic as well) in the pan until they were almost caramelized. Then, I mixed the puree, onions, cheese, garlic, and parsley in the pan.
Next comes the fun (100% sarcasm here) part — putting the filling in the won ton wrappers!
They say to use a tablespoon, but I used a little over a teaspoon to fill the won tons since a tablespoon was too much. You put a spoonful onto the wrapper, then brush the sides of the won ton wrapper with water, and fold in half. Make sure you make a nice seam between the two sides. I folded my won tons diagonally, but I guess most people fold them horizontally. Meh. I think the diagonals look prettier.
I had the water boiling while I made the won tons/ravioli. You drop the ravioli into the boiling water, and it’ll take about 4 minutes to cook (or until they float to the top). While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. This brown butter sauce is sooo good over the ravioli, and the sage gets nice and crispy on top of the ravioli (so be sure to include it!)
One thing I did before topping my ravioli with the butter sauce was pan-sear them a bit. I wanted them to be a little “toasty” and slightly crunchy, so I tossed some into the pan to heat up and sear before plating them.
And voila! It’s pretty easy aside from the creation of the ravioli, so grab a friend to help to make the time go by faster.