tag:blogger.com,1999:blog-37209461.post4132611952088285028..comments2009-02-15T14:00:29.692-05:00Elainehttp://www.blogger.com/profile/07069991632592422128noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-37209461.post-43728678376767339022009-02-15T14:00:00.000-05:002009-02-15T14:00:00.000-05:00Made this last night, it was excellent. One thing I did different, when I tasted the filling after removing form the food processor, it was a little bland for my taste. I wanted a more concentrated squash flavor. I also noticed it was a bit to "mushy". So I spread it into a thin layer on a cookie sheet and put it back in the 350 degree oven. After about 20 minutes (with a few mix it up, put it back in) it was the the perfect consistency and the flavor were really concentrated. I also added some fresh grated nutmeg.<BR/><BR/>Thanks for the great recipe!five40http://www.blogger.com/profile/14439438905076822197noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-66553168493117015482008-09-27T19:16:00.000-04:002008-09-27T19:16:00.000-04:00I'm an experienced ravioli maker - man I love this recipe - its a keeper - fantastic taste. Wasn't hard to make. Originally I was just looking for a way to make ravioli with less fat (no meat, no overwhelming ricotta cheese). But it tastes really great! Thanks for allowing me to continue to enjoy raviolis while helping me keep on my Weight Watchers program.<BR/>MarkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-37209461.post-39260731108431772262008-09-03T22:37:00.000-04:002008-09-03T22:37:00.000-04:00Hi Laurie, thanks for letting me know about Foodbuzz, it is an honor :)The Expedited Writerhttp://www.blogger.com/profile/07069991632592422128noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-25175634595017712522008-09-03T15:15:00.000-04:002008-09-03T15:15:00.000-04:00This looks wonderful!! I just saw it today as it was spotlighted on foodbuzz.. :)<BR/>Very nice picture too! :)Lauriehttp://www.blogger.com/profile/00947872989819646262noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-61949307425983263992008-07-31T15:39:00.000-04:002008-07-31T15:39:00.000-04:00You could use parsley for sure :) <BR/><BR/>You grow your own butternut squash? That's so cool, I don't have a garden so I just make do with my potted herbs for now but I do dream of having my own kitchen with a nice yard where I can plant all sorts of yummy things :)Expedited Writerhttp://www.blogger.com/profile/00660382288353684887noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-28574290663521730762008-07-31T14:47:00.000-04:002008-07-31T14:47:00.000-04:00Awesome! I love butternut ravioli in sage butter. It's more of a fall / winter dish for me, though. Our garden butternuts are just starting to get big now. Can't wait to try this recipe once we do harvest them. (Of course, we'll have to get a pasta maker...)<BR/><BR/>I like the addition of fresh herbs to the dough. Do you think parsley would go well in this recipe?Nate-n-Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-29914991149149512192008-07-28T07:20:00.000-04:002008-07-28T07:20:00.000-04:00What is Butternut squash?Elsiehttp://www.blogger.com/profile/15739304586297536306noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-86963062939796817352008-07-25T11:22:00.000-04:002008-07-25T11:22:00.000-04:00Tigerfish: But it is not hard :D Yea...there shouldn't the yellow stuff on the poutine that looks like kraft cheese O_O.<BR/><BR/>eatingclub: Thsnks! :) I rolled mine dough out as thin as i could - it should be approximately 1/8 of an inch thick.The Expedited Writerhttp://www.blogger.com/profile/07069991632592422128noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-6603019024316622342008-07-25T01:25:00.000-04:002008-07-25T01:25:00.000-04:00Looks gorgeous! I love the green specks in the ravioli and I love the filling!<BR/><BR/>Just wondering: how thin do you roll out the dough? We just made ravioli too and I'm not sure if our dough was rolled out too thin.[eatingclub] vancouver || jshttp://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-37209461.post-84909203598906966392008-07-25T00:02:00.000-04:002008-07-25T00:02:00.000-04:00You make them sound so easy :)<BR/><BR/>P.S You are right abt the poutine in Taiwan. I think they have been bastardized! :Otigerfishhttp://www.blogger.com/profile/13575213806359208350noreply@blogger.com