Tuesday, April 15, 2008

Last Night's Dinner #106: Marichelle, please pack your knives



I had some leftover butternut squash from Sunday night's dinner and I decided to cook some fresh butternut raviolis.


I tossed the squash with some olive oil, pepper, nutmeg and salt.
Then roasted it for about 45 minutes (until tender).


In the meantime I cooked some edamame, peeled and coarsely chopped.


I then transferred the squash into my food processor and added a little bit of olive oil, salt, pepper and balsamic vinegar.



I mixed in the edamame with the squash mixture and proceeded to make the raviolis using wonton wrappers (I've used wonton wrappers before and they came out yummy). I thought the edamame would add a nice texture.


Make sure you rub some water on the wontons (all over except for the middle), this helps seal the ravioli.


I added Parmesan cheese on top


Placed a second wrapper on top and pressed down the sides, pressing air pockets out.


I used my cookie cutter to cut the raviolis


I then used a fork to make sure it was completely sealed

Everything was going well up until...


It was gross! I couldn't eat it. I'm not sure what I was thinking combining squash and edamame. I guess I was feeling experimental - it was a total failure. Too salty, the flavors just didn't go. Oh well, at least now I know :)

11 comments:

Jennifer said...

Ahmen on you turning your life upside down. I can relate! :)
And good for you for experimenting. You're right, now you know and that's how we all learn as we go along.

Cheers,
~JF

Val said...

This made me laugh! I'm reading along, enjoying your beautiful pics, and then I get to the end, and it was a shock! But hey, learn and learn :)

kristina said...

I made butternut squash ravioli with wonton wrappers last night that are sitting in my fridge waiting to be cooked tonight. Your post made me excited for dinner! :)

Kate said...

Aww, too bad. But they LOOK marvelous. I'm reminded of a box of frozen shu mai from Trader Joe's. The concept of veggie shu mai with edamame sounded great, they looked great, but I hated the cooked beans. Perhaps your squash ravioli would be great without those cursed beans, which are so good just out of hand...

yen said...

That's hilarious!

it makes me think I should start posting blogs of my culinary fails, but then I wouldn't have room for much else. . .

Kevin said...

Butternut squash ravioli in a browned butter and sage sauce is really good! I was not too sure about the edamame though... Experimentation is fun even if it sometimes doesn't work out so well.

norecipes said...

LOL, don't give up on the wonton wrappers though! I've been using them for years to make ravioli's.

The Mood Food Blog said...

hehehehe! I was so impressed up until the end! haha and they looked so nice too! I'm sure you can just adapt the recipe coz the squash sounds nice! :)

MARICHELLE said...

Jennifer: congratulations on your escape!!

Val: I know!! I was cooking along thinking "wow this looks really good" and quite happy with myself... Live and Learn - exactly!!

Kristina: I hope you had better luck with yours!

Kate: Ya, next time I'll leave the edamame out. I guess they're anti-social and prefer to be eaten on their own with loads of sea salt :)

Yen: That would be funny, a blog dedicated to cooking tragedies!

norecipes: I won't, I think I'll try filling them with Nutella and deep frying them :)

Donal: nice ending huh?! Always sucks when you spend a good amount of time on something and then it sucks - oh well, better luck next time right? Did you catch Hell's Kitchen yet?

Undercover Cook said...

What a nice surprise to come upon someone in similar shoes. Nice to meet you, Marchelle, and best of luck on your tasty endeavors! Fun post, by the way.

prdtofthe80s said...

lol - thanks for sharing. I got here through tastespotting; a couple nights ago, I thought I would surprise my bf with some *delicious* beef and pork filled raviolis (made with round wonton wrappers), topped off with a nice vegetable tomato sauce. I filled them the night before, then packed them to prep the next day when I got to his house after work. They were delicious when I tried them while making them!

Lo and behold, when I arrived at his house the next day and opened the container of prepared raviolis, I found that I had *one big* ravioli. That's right. I didn't have the foresight to line the container with parchment or anything.

So we had meatballs and "noodles" in tomato sauce. You live and learn, right?