Butternut Squash Wonton Ravioli

Butternut Squash Wonton Ravioli

Butternut squash wonton ravioli / #cheating

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.

INGREDIENTS:
·Wonton Wrappers
·1 Roasted Butternut Squash
·2 Cloves of Garlic
·1 Onion
·50 gr Parmesan Cheese
·Nutmeg
·Olive oil, Salt and Pepper

Note: *This recipe can be made vegan by using egg-less wanton wrappers and substituting the parmesan for cashews.

METHOD:
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!

Red Lentil Dahl

dahal6

Red Lentil Dhal / #Spicy

Lentils are one of my favorites legumes, feels so weird to me that I didn’t like them back when I was a child! But as they say, it’s one step from hate to love, and… I kinda get that now. Talking about love, it’s quite a relationship I’ve gotten into with this Red Lentil Dahl, easy, flavourful and so satisfying! And as many of you already know, to me it gives extra points to a recipe if It keeps getting better and better as it rests on the fridge. Is there anything better than discovering you already have something delicious to eat, waiting for you on the fridge? I’ll tell you, no, there isn’t! And you could take it up a noch by preparing some home made Indian bread, like this Rye & Whole Wheat Roti, which is also very easy to make and a perfect couple to go along with the Dahl. And last but not least, music. I always feel like there’s something missing if we sit down to eat and there ain’t background music. My go-to artists would be Amy Winehouse (fav of all times) and João Gilberto. Also strange that I haven’t talked about any of them sooner because I couldn’t live without them, that’s for sure. All tracks are delightful, but maybe “Sorriu Para Mim” or “Para Machuchar Meu Coracao” would make good friends with this dish. Perfect recipe, perfect setting, let’s eat!

INGREDIENTS:
· 300 gr Red Lentil
· 1,2 lts Water
· 2 Onions
· 4 Garlic Cloves
· 2 tbsp fresh Ginger
· 3 Tomatoes
· 1 1/2 tsp Mustard Seeds
· 1 1/2 tsp Coriander Seeds
· 1 1/2 tsp Cumin Seeds
· 3 tsp Turmeric Powder
· 2 Zucchini
· 1 bunch of Spinach

METHOD:
Brown the onions with some olive oil, then add garlic and ginger, and keep cooking until fragrant. Grind the seeds slightly, and throw them in along with the tumeric powder. It’s very important to cook spices, so let them fry for a minute or so before adding the finely chopped tomatoes. These have quite some water and after cooking for about 5 minutes they will have turned the preparation into an almost paste like base. Now add the well washed red lentils, the chunky cuted zucchini and 1,2 lts of water. Put the lid on and let cook at medium heat for 20-30 minutes, until pasty and delicious. I like to add some chopped spinach last minute to keep them bright and give some extra flavour and texture to the dish. So yum!

PLAY SONG

Roasted Potato Wedges with Herbs and Spices

Roasted Potato Wedges with Herbs and Spices

Roasted Potato Wedges with Herbs and Spices / #Roasted

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!

INGREDIENTS:
· 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

METHOD:
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!