Tuesday, April 2, 2013

doing something different

Admittedly, i get into a rut with some recipes.
Even more so there are things i simply do NOT make from scratch.
Then there are times traditional ingredients are not in my cupboard and i improvise.
Then there are times i need an extender that does not take for the flavor of something crucial.

In this case, we are talking ravioli, i have not challenged my self to make the dough.
So i buy pre-made (i hear groans).
Give me time.
I normally make a thin red sauce from crushed tomatoes and pureed tomatoes.
And yes, i used canned,
but i was not in the mood.
I had basil i had frozen from last year in the freezer.
I did not have sun flower seeds (i substituted these for the traditional pignoli nuts (pine nuts) because of the cost and found they worked very well), but did have pumpkins seeds.
I found that i did not have enough basil and so i extended it with some spinach.

This was served over the raviolis and served with a bit extra cheese.
I had 3 calls that evening of people who tried it saying that it was the best they had.
Okay, i get an "A" in improvisation!

The recipe:

Pesto Sauce 2

10 oz pepitas (pumpkin seeds) roasted
1 cup frozen basil leaves (from last years garden)
1 container of frozen spinach
6 cloves of garlic
1/2 cup olive oil
1 teaspoon salt
2 cup water
1/2 cup Parmesan cheese
1 long Italian, hot pepper

The oil, pepitas, hot pepper, garlic, basil, spinach and salt are placed in a blender and pureed.
If this thickens too much, add some water to complete the puree.
place the puree in a bowl, rinsing out the blender with the remainder of the water.
Stir in the remaining ingredients and refrigerate until needed.