So it’s early morning and Brian is sleeping in, per the usual. That man could sleep thirteen hours if life permitted it regularly. The cats are up, the dogs are up and hanging out downstairs and I have the movie Thirteen playing while I type up this blog.

Life is good.

Life has been hard.

This year, I’ve spent a lot of time pursuing personal growth. Outside of work, focus has gone literally nowhere else. In January, I found a huge group of friends in the polyamory community, that have changed my life. When I met Brian, I found the wind beneath my wings, the gasoline to my fire. I’ve been able to explore and experience parts of life that literally no other partner has allowed. So while I’m exhausted from constant growth, I’ve also never been so fulfilled. I want to write more about this later and I will, I just wanted to take a moment here, right before I share a delicious ravioli recipe with you, about how awesome shit is.

So, in Hawaii, one of my favorite restaurants was Monkeypod. I’m excited to introduce it to Brian, honestly. They have this pumpkin patch ravioli that is to die for. Now, you can’t replicate shit easily but I sure as hell tried!! In hindsight, perhaps more savory ingredients would have made this taste less like dessert, but I was still proud of myself!

I got the recipe from here if you wanna check out the OG link!

Ingredients:

RAVIOLI
Wonton wrappers
Pure pumpkin puree (15 oz can…it’s a LOT)
2 tbsp dried breadcrumbs (more if you want it thicker)
1 tsp chopped shallot
5oz goat cheese
1/4 cup grated parm (probably could do more!)
1 egg yoke
1/4 tsp for salt, pepper and nutmeg

SAGE SAUCE
12 large sage leaves
1 stick of butter
1/4 cup of lemon juice

Wedding Photographer Austin

MIX ALL THAT SHIT TOGETHER. I *just* got an emersion blender for my birthday, but sadly did not have it for this recipe, so I just beat the crap out of the ingredient. Pretend it is an ex or somethin’.

This is what it should look like:

Wedding Photographer Austin

Pull out a wonton wrapper, put a smidge of the filling in there and seal it up with water. Careful not to overfill it, because it legit will explode. And not in a good way. Then fill a pot of water, bring it up to boiling and 2-3 at a time, cook the ravioli for a couple minutes. I got a photo below of what the before and after should look like!

Wedding Photographer Austin

Then in a separate pan, melt butter until it’s a brown color, remove from the heat, add in the sage leaves and lemon juice. Cover the ravioli with this sweet savory nectar and eat that shit. EAT IT ALL.

Wedding Photographer Austin

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