So, this morning I wanted to bring offerings of homemade ravioli in a lovely cream sauce with homemade french bread to go with it.
But, last night, I overcooked my cream sauce and it came out gritty, my bread was dense because I did the very last step wrong, and I didn’t have a big enough pot to boil my ravioli in so I had to do it in steps and it was all gummy.
In summary, everyone loved the flavors, but presentation wise, it was a disaster.
Things I learned, in more advanced cooking, start small, like, for two people, not ten.
If you are doing it for ten, have REALLY big pots.
For fresh stuffed pasta, make your stuffing BEFORE you make your dough, and don’t let your dough dry out before stuffing it.
When your loving husband comes to rescue you and you instruct him on how to make the cream sauce, and it comes out perfect, don’t leave it on the heat to boil too long and turn gritty. (He did a wonderful job, it was my fault it overcooked. I wasn’t using my brain at all.)
Don’t push down on the old ravioli press too hard. It’ll break.
Invest in a really good pasta press or roller thing. I don’t have one, and I used a rolling-pin. I got my pasta thin enough, but good night, if I had to do that every day, I’d have some beefy arms.
Anyway, I’m not bringing you a pasta dish today. I’m bringing Squash Pie.
Because it’s good.
For the crust!
I have a friend who makes a divine crust. And I begged her for her recipe, and she graciously gave it to me. It’s soooo good.
2 cups flour
1 tbs sugar
12 oz cold butter
Mix dry ingredients, then cut butter into mixture with a fork to prevent melting. Have ice water ready when it’s done, just enough to mix.
Stick dough in fridge when not working.
Roll out and stick in pie pan. Roll out remaining dough between two pieces of wax paper, and stick everything in the fridge.
Now this makes a LOT of pie dough, enough for two normal pies, or one very crusty apple pie. So we usually cut it down to half a recipe, or if you want to do lattice work on top like I did, three quarters of a recipe.
Then for the filling.
2 tablespoons butter or oil
2-3 good sized garlic cloves
4 good sized zucchini or summer squash (I used some of each)
2 chicken breast chopped
1/2 bell pepper
2 medium sized tomatoes
salt to taste
pepper to taste
1 tablespoon Italian spice mix
8 oz package of cream cheese
1 1/2 cups Parmesan
Preheat oven to 350 degrees.
Saute garlic and onion in butter over medium heat in a good sized pot. While those are cooking, chop squash, pepper, and tomatoes. When onions are clear, add the rest of the vegetables, chicken, salt, pepper, and spices.
Cut cream cheese into cubes, and when vegetables are soft and chicken is done, mix it in until it’s melted and creamy. Add Parmesan and mix that in too.
Get your crusts out now, and pour in filling. For topping you can either take the remaining crust and make a lattice on the top of your pie, or you can sprinkle breadcrumbs and more Parmesan on top.
Bake for 25-30 minutes, or until the crust is a lovely gold color.