Pacific Northwest and Ravioli

I'm in love...yes it's true. With so many things on the West Coast.

I was there for a week but really it wasn't long enough. I spent my time in the state of Washington exploring the scenic places and of course drank lots of coffee/beer and ate most delicious food. Much of which we cooked ourselves - but you would have expected this from me I assume.

I even went to an Oyster Fest. They have festivals for everything right?

Who knew that a bunch of spanish men would be the fastest shuckers in the west?

I didn't but now I do. I much enjoyed the barbeque oysters as well. Mmmmm!!!

Food safety types I am going to ignore your concern about oysters.

I alwasy enjoy making homemade pasta. It's quite therapeutic and always delicious.

This recipe caught my eye because I never thought cilantro pasta and pumpkin but it worked.

And made my mind wonder onto other pasta/filling combos. I mean it is getting colder and comfort

foods of course soothe the advent of the winter blues.

Cilantro Ravioli with Pumpkin Filling

FOR THE RAVIOLI DOUGH

Scant 1 cup unbleached bread flour

2 eggs
Pinch of salt
3 tablespoons chopped cilantro
Sprigs of cilantro, to garnish

FOR THE FILLING
4 garlic cloves in their skins
1 pound pumpkin, peeled and seeds removed (or a combination of pumpkin and butternut squash like I did)
1/2 cup ricotta cheese*
4 sun-dried tomatoes in olive oil, drained and finely chopped (reserve 2 tablespoons of the oil)
Freshly ground black pepper

Place the flour, eggs, salt and cilantro in a food processor. Pulse until combined. Knead the dough on a lightly floured board until smooth. Wrap the dough in plastic wrap and let rest in the refrigerator for 20-30 minutes.

Preheat the oven to 400°F. Place the garlic cloves on a baking sheet and bake for 10 minutes, until softened. Steam the pumpkin for 5-8 minutes, until tender, and drain well. Peel the garlic cloves and mash into the pumpkin together with the ricotta and sun-dried tomatoes. Season with plenty of black pepper.

Divide the pasta into four pieces and flatten slightly. Using a pasta machine on its thinnest setting, roll out each piece. Lay the sheets of pasta on a clean dish towel until slightly dried.

Using a 3-inch crinkle-edged round cutter (or knife, or pizza roller) to cut the raviolis.

Top 18 of the rounds with a teaspoonful of the pumpkin mixture, brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal. Bring a large pan of water to a boil, add the ravioli and cook for 3-4 minutes. Drain well and toss with the reserved tomato oil. Add pepper and serve garnished with cilantro sprigs, pumpkin seeds, and parmesan cheese.

*VARIATION: For an alternative filling you could replace the ricotta cheese with 1 ounce grated Parmesan cheese mixed with 4 ounces cottage cheese. Serve with shavings of Parmesan.

But if of course isn't always about food with me. Well, not entirely anyway! I did other things that were

pretty spectacular. Like going on a hike to see the Pacific. It was a mere 9-mile hike no doubt and I was impressed with our speed hiking abilities on the trail. Especially the last 3 miles back to the truck. Oy! I loved every minute of it though.

Have you ever been to a salmon ladder? I have. It was pretty cool too. Saw some Coho's and learned a few things too - learning is cool kids!!!

Until next time....