Friday, July 27, 2007

Hot. Sauce. And summer squash.

Apparently reluctant to share his burrito with the alls of us, Dylan shove it where--well, this is a family blog. And since I know how he loves zucchini (kind of how Emily W and Jon love parsley) I have a recipe for the three of ys. Well, maybe not so much a recipe as a serving suggestion, but with PICTURES. Housitting is so helpful. Other people have all sorts of useful things, like kitchens and connector cords for cameras and fresh ravioli left behind in the fridge. And with these modern wonders, I bring you "Summer squash and corn ravioli with zucchini, corn, basil pesto and a garnish of grilled onions," otherwise known as lunch.

This secret family recipe that I am about to share with you will surely convince you of my prowess in the kitchen. I caution you to use such culinary skills carefully:
You need: pesto. Make it. Easiest thing in the world, particularly if you have a Cuisinart. Its rather common to have an almost full bunch of basil rotting away, so instead rough chop it, toss it in the food processor with some garlic (a clove or two) that you've roughed up, some pine nuts if you have them, or really any other nut you have around (dry toasted in a pan for a few minutes), a bit of olive oil and some lemon (with a bit of zest is best), and salt and pepper, bien sur. Pulse, then add a bit more olive oil until you have a thick paste. Put in a container, and keep in the fridge for a few days or freeze for basiless, low energy nights in the future.*
Premade ravioli (or you can made it--more to come there, right?)
some veggies--strays, whatever is around, or veggies that you've bought to compliment pasta filling.
bit of garnish, strays again will do--a few slivers of Parmesan, the last few leaves of your dying herbaceous plants, etc.

Take fresh ravioli of any flavor (in this case The Pasta Shop's summer squash with corn). Find duplicate or complimentary incrediants (but dulplicate are the easiest since they will undoubtedly go). I took a zucchini and made thin ribbons of it using a veggie peeler. Then I cut two longways cuts of sweet, fresh corn. Boil water with plenty of salt (don't be stingy). When boiling, toss in a few rav's (I did 5--it was plenty) and continue to boil gently. A minute or so in, toss in veggies. Boil as per package, usually 5-7 minutes. Drain, then return to pot off heat. Toss in pesto to taste, stir around, then put ravioli on a warmed plate (I usually take a bit of the pasta water as I am draining and toss it on there to warm), mounding veggies on top. Garnish with grilled onions if you happen to have them around, a bit of parm, or whatever little green guys strike your fancy.

*As you all know, you can add almost anything else that you have around to pesto. Mine happened to have a few stray sprouted garbanzos that I had around, and a smidge of parsley. I've put in anchovies (lessening the salt), made pesto of completely different herbs (cilantro, all parsley), added walnuts or hazelnuts, or take the same process to make tapenade. A really good tapenade can be whipped up of hazelnuts (if you have hazelnut oil, all the better rather than olive) and green olives.

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