"We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream." -Ralph Waldo Emerson

i made pumpkin ravioli,again. after looking back to last year's MND-posts, i realized about half-way through making this year's that i did not actually post too much about it and that i'd written all of the dough and filling-making stats in my "recipe book" (very commonly called a cookbook...FYI.)

so, i guess i will post last years' recipe:
dough: 2.5 C flour
appx. 1 C water
2t olive oil
salt

filling:
brown sugar
(vegan)butter
nutmeg
pepper
sage
vinegar
oh, and pureed pumpkin.

this year's recipe:

dough:same

filling:
pureed pumpkin
water
garlic powder
S&P
cinnamon
nutmeg
ginger
vegetable oil

and a critique of both:
the critique of last year's will have to be from memory,which, if you know me,is not terribly reliable. let's see, it was really, really good. there.
this year's was clearly a lot different. i don't think that this year's filling was as "smooth" as last year's. it seemed...chunkier? which isn't to say that it wasn't good. i just baked some pumpkin inards and Cuisinart-ed it. it definitely wasn't as sweet of a filling. the sweet filling offset the savory-ness of the sauce, if i remember right. this time we made a garlic-oil-sage sauce for it. i was satisfied.

*shrug*

still have a bunch of pumpkin left. will make more filling using a sweeter take on the recipe. i froze about a dozen and will make a nice,tidy comparison at a later date.

hmmm. i wonder how whole wheat flour would taste for the dough? i'll stick to perfecting the filling first...

oh, i also baked the apple pie-pocket-things that i froze this last summer and besides one leaking all over the tray, they were perfect and eaten w/ice cream...you know, b/c it's almost winter. and nothing says 'good-times' like ice cream when it's frigid outside...