Everyone loves fresh pasta, but making it can take quite some time. These Butternut Squash Wonton Ravioli may angry some Italians but cheating is definitely worth-it. This time I made them with a light and tasty roasted pumpkin filling that I usually like to pair with an equally simple and delicious sage butter. But this short-cut allows for infinite options! As in any Mediterranean preparation, a good combination of ingredients and quality will be the key to make the dish a success, so with that in mind, get creative! Plus, with this cheeky trick, no elbow grease or hand pasta rolling skills are required, just keep the secret to yourself and don’t tell your dinners.
·1 Roasted Butternut Squash
·2 Cloves of Garlic
·50 gr Parmesan Cheese
·Olive oil, Salt and Pepper
Note: *This recipe can be made vegan by using egg-less wanton wrappers and substituting the parmesan for cashews.
Cut the squash in half, season with salt and drizzle with olive oil before roasting at 200ºC for about 1h or until tender. Once cooked, fry the finely chopped onion and garlic with a tbsp of olive, add the roasted squash and fry for a few extra minutes. Reserve and season with pepper, nutmeg, grated parmesan and mix well.
Grab a wanton wrapper and place a tbsp of filling in the center, with a wet fingertip or brush, moisten 2 sides of the pasta square and fold it into a triangular shape. There are many ways of folding the wrapper, but this super simple method allows for a good amount of filling, perfect for this light roasted pumpkin deliciousness.
Boil the ravioli for about a minute, drain and fry in sage butter or along with your favorite sauce. There are no longer excuses not to make fresh pasta at home, cheating is the new cooking!
Potato wedges are a classic favorite, salty, spicy and full of flavor, we love their crunchy outside and soft interior. But fries are usually quite unhealthy and deep frying can be messy, so this roasted option with herbs and spices will be a better option for a tasty snack (maybe along some home made guacamole?) or a perfect side for any dish, like these veggie burgers. Apart from healthy, what I like the most is that this recipe calls for no fuzz, no pre-boiling or even peeling, simply give the tubercle a quick rinse, a few cuts and a good toss with olive oil, salt and spices. So easy it almost needs no directions!
· 6 medium-sized Potatoes
· 1 tbsp Paprika
· 1/2 tbsp Curry
· 1/2 tbsp Turmeric
· 1 tbsp Thyme
· 1 tbsp Oregano
· 1 tbsp Herbes de Provence
· 3 tbsp Extra Virgin Olive Oil
· Salt & Pepper to taste
Since we are leaving the skin on, rinse thoroughly the potatoes, cute them into wedges and place those on a bowl, together with the spices, herbs, oil, salt & pepper to taste. Now, roll up your sleeves and give them a good massage to cover all of their surface with the spicy goodness, ready for the oven! Place them on a tray and bake at 250ºC until the potatoes are soft and golden brown. I’m sure this recipe will become one of your favorite basics, so tasty!
I know, I wanna cry too, school is around the corner, a very narrow corner, and summer has been the shortest street, although the temperature still is terribly hot here in Mallorca. But, I’ve come up with the perfect recipe for this terrible moment, a very easy “I don’t wanna cook, I’m depressed and it’s hot” kind of recipe. A Raw Cucumber and Avocado Soup which is fresh, nutritious and delicious. It has it all, but for complications or unnecessary movements that would make you sweat. On the musical note, another great discovery: Hiatus Kaiyote, very recommendable this live performance of “The World It Softly Lulls” although, the whole album from top to bottom is very recommendable.
· 2 Cucumbers
· 2 Ripe Avocados
· 1 stick of Celery
· Juice of one Lemon
· 1/2 tsp of ground Cumin
· Dill, Coriander or Parsley
· Raw Cashews
· Lemon Juice
Peel and cut the cucumber into chunks, destone the avocados and scoop out the goodness, cut the celery too & then blend it all together with the 3 remaining ingredients. That’s it! Soo much work to make a meal right? But if feeling fancy, which I usually do, blend cashews with some lemon juice, water and salt and an amazing cashew cream magic will happen! Yes, I know I haven’t been very specific with the measurements, but always do this cream to the eye and so should you, there’s no way to get it wrong really. Vegan, raw, gluten-free, done only with a blender… real #easy food.