Delicious fall squash.
After slicing the two halves up I placed them on my Silpat and roasted them in the oven for about an hour each (there were two batches). Though this step was not pictured and that's a shame because there were pools of caramelized juices on the Silpat that were wonderful to behold as well as taste. Then everything went into the food mill, the glorious food mill. While I was spending about five minutes to turn the squash into a tasty purée I reflected on the hour and a half or so it took me last year to use a spoon and sieve to do the same job. I relished this fact though the palm of my hand started to hurt in memory of the spoon digging into it for an hour and a half last year.
Hurrah for foodmills!This purée was wonderfully cooked and was very complex for being squash simply roasted. Because it was quite moist and wasn't planning on roasting the slices for a long time I decided against adding even butter or oil to them. Though this would have added more flavor I was very happy with my nearly instant pumpkin pie filling. Now if I can just find a damn pie tin...
Freshly pureed pumpkin.
Once the filling was finished with some cinamon, freshly grated nutmeg, turo, brown sugar, and salt. Franny and I rolled out the pasta. Quickly dropping down tablespoons of pumpkin filling we sealed them and cut them in no time at all. We cooked them in batches of five then put them in the frying pan with browned ghee and sage. Happily the sage was from our very own plant!
Pumpkin ravioli in the brown butter bath.
To finish plating we grated some fresh Parmigiana Reggiano.
We finished dinner with a fresh dessert of Apple Crisp that Franny quickly whipped up. It was a family recipe and absolutely delicious!