Tuesday, August 30, 2011
I think the best gifts I receive are food related, specifically fresh produce. So I felt lucky this weekend when my Dad walked me out to their garden and dug up enough vegetables to last us a week.
I don’t have specific plans for most of it, but the potatoes and peas were first on my list to use. At my parents, meals are centered around meat with veggies as a side, but I thought I’d turn their creamed potato and pea recipe into a late summer vegetarian pasta dish.
Jesse and I enjoyed this interpretation on a classic recipe, and using frozen ravioli kept it quick and inexpensive.
Clara on the other hand just ate the potatoes, but as a picky 9-year-old she believes ravioli should only come in cheese.
Butternut Squash Ravioli with Potato & Pea Cream Sauce
If your peas are fresh from the garden they might take about 7-10 minutes to cook, but if they come frozen, only boil them for 3-4 minutes.
1 pound waxy baby potatoes
1 cup shelled English peas
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
2 cups milk
25-ounce package frozen butternut squash ravioli (I used Safeway Select)
1. Bring a large pot of salted water to a boil for ravioli.
2. If potatoes are large, half or quarter them into bite size pieces. Bring a large pot of water to a boil over high heat. Boil potatoes for 10 to 15 minutes, or until tender. About two-thirds of the way through cooking time, add the peas. When both are tender, drain the pot.
3. In a saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste.
4. Meanwhile, cook the ravioli according to package directions. With a slotted spoon, move cooked ravioli to a platter. Cover with potatoes and peas then poor sauce over the top.
Recipe and photograph by Laura Flowers.