Dear Santa,
I guess you’d think that I’m writing my letter a little too early….
Well, I’m writing you early in October to let you know that I’ve been extra nice this year…
Please disregard the letter I wrote you two days ago before Christmas last year…
But, you know, I did get that Camera bag and it was more awesome than an LV…
I also got that cellphone, peanutbutter♥ made sure I got it… {thanks again,luv}
And somebody gave me a big bottle of my favorite perfume in the middle of the year too!
Was that you? No? I thought that was you in disguise!
… Oh well..
I guess you’ll be happy to know that aside from being extra nice this year, I started learning how to bake..
There’ll be a lot of cookies in my house this year *wink*wink*
..and lots of other yummy things too.. like this ravioli, and truffles, and musubis.
You’ll be missing a lot if you don’t drop by…
Love♥,
peachkins
x0x0x0
Oh, and P.S.
Before I forget, there’s this Camera Lens I’ve been wanting….. {blush, blush}
You can make this sauce with any type of pasta that you like…
Its just that I happen to see the cutest ravioli and it was calling my name.
Gosh, I have to learn how to make ravioli’s this cute!
Anyway, this ravioli has meat inside and is so delicious. Pastas with a flavor of its own like this ravioli shouldn’t be drowned in thick sauces. It needs a lighter sauce to compliment its flavor.
- 250g Ready-made Ravioli or any type of pasta you want
- 150g Pumpkin/Squash, diced
- 2 tbsp olive oil
- 15 pcs Sage leaves
- 5 tbsp butter
- salt and pepper
- 1 cup grated parmesan cheese
- Cook Ravioli according to directions. Set aside.
- Place diced pumpkin/squash in a baking dish. Sprinkle with a few drops of olive oil and bake at 190°C for 10 minutes or until it is golden and soft.
- Place the butter and sage in a sauce pan and cook on low heat until butter turns brown. It will fry sage leaves to a crisp.
- Season with salt and pepper
- Place ravioli in a plate, top with roasted pumpkin/squash. Sprinkle with grated parmesan cheese and spoon over brown butter and sage.
- Serve with garlic bread.
Aww those ravioli do look really nice! Where’d you get that from?
Great pictures to compliment such tasty looking ravioli!
Thanks for sharing..
This is one of my favorite combinations. And omg, how much do I love that ravioli!? Deeelicious 😀
WOW! love ravioli.. left you some love, girl!
by the way, do you mind checking out on What’s
With ‘MY WAY’?
Don’t worry you are loved by every one. This ravioli with pumpkin sounds delicious. love the brown butter in there.
Your ravioli looks very pretty. Only 6 pieces? It won’t be enough for me 😛 Hope you have a wonderful day. MaryMoh at http://www.keeplearningkeepsmiling.com
I woke up in the middle of the night and was dreaming of pumpkin ravioli! This is scrumptious!
Thanks for dropping by and commenting 🙂
I love your blog!I’m planning to study culinary and baking so that I could share my learnings too. 🙂Itsberyllicious
Thanks for dropping by and commenting 🙂
I love your blog!I’m planning to study culinary and baking so that I could share my learnings too. 🙂
Itsberyllicious
Hi Peachy, those raviolis look cute! It’s the first time I’ve encountered triangular ones. 🙂 I really admire your food pics, if you don’t mind me asking, I’m just curious if you use some kind of a flash or just go with natural daylight? Thanks! 🙂
i really love visiting this blog it feeds my mind all the time but makes my stomach growl. Pero ok na yun. haha.. Can’t wait to see your version of oreo cheesecake… I hope I could sample it.. 🙂
I just love the creativity in your pasta! The alternating colors look fabulous!
I think I haven’t even tried ravioli my whole life. I’d look for an establishment that serves this and I’ll try it out.
What a great combination for the Ravioli! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen
would really love to try this recipe….=)