>Who doesn’t love pasta? I know, i know, all of you who are watching your carbs, i have a treat for you here also.
I was fortunate enough to have contact with one of the reps from Vermont Fresh Pasta, from Proctorsville, VT recently and she had a package of their ravioli shipped over to Anne’s Country Store in Plainfield, N.H, they already stock the pasta, so what’s one more? By the way, if you want a terrific sandwich, this place may look like a hole in the wall gas station, but they carry an abundant stock of local products and make the most wonderful sandwiches!
~~~~~The Gobbler~~~
I love the packaging, a nice box with a great design. The delights inside look very plump, no skimping on filling here! I also like the local ingreadients, aka, the Vermont Award Winning Marcaspone.
So, upon recieving my ravioli to try, and munching on my lunch, i started comming up with ideas of how to plan this meal. I didn’t want to kill the taste of the squash or pumpkin with a heavy sauce, so a sage brown butter would work, right? Of course i had to use Cabot Butter, it has a taste and texture that is perfect for a dish like this.
Also, something i had never tried but thought the texture might go very well with the soft pasta is Kale Chips. I truely regret not trying them years ago, as i have seen them posted on many many blogs. This was my chance to showcase the California Olive Ranch Extra Virgin Olive Oil i recieved also. (which, by the way, is absolutly fantastic!)
~~~~~Sage Brown Butter~~~
3/4 cup 1 stick Cabot butter
8 fresh sage leaves, torn in half
Finely ground sea salt
Freshly ground black pepper
Put the butter in a cold skillet and place it over medium heat. Cook, stirring occasionally to prevent it from burning in spots but without moving the pan, until it stops foaming and browns evenly, 3 to 4 minutes. Add the sage leaves and cook briefly until they crisp in the hot butter. Season with salt and pepper. Remove from the heat and keep warm.
~~~Baked Kale Chips~~~~ MY NEW LOVE~~
1 bunch kale
1 1/2 tablespoons California Olive Ranch Extra Virgin Olive Oil1 teaspoon sea salt, or to your taste
Preheat an oven to 300 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and dry thoroughly. Drizzle kale with olive oil.
Layer on cookie sheet in one layer, if they overlap they wont crisp up. Bake until the edges brown but are not burnt, approx 20 min
I know i added alot of specific products here, which you could substuitute, but i recommend them very highly. The cream of the crop!
Oh, and by the way, the ravioli was so tender, a slightly sweet note thst went beautifully with the butter sauce.
Thank you for 3 wonderful companies!
And THANK YOU for reading!
Vermont Fresh provided the pasta for this recipe.
Californi Olive Ranch provided the olive oil for this recipe.
I was fortunate enough to have contact with one of the reps from Vermont Fresh Pasta, from Proctorsville, VT recently and she had a package of their ravioli shipped over to Anne’s Country Store in Plainfield, N.H, they already stock the pasta, so what’s one more? By the way, if you want a terrific sandwich, this place may look like a hole in the wall gas station, but they carry an abundant stock of local products and make the most wonderful sandwiches!
~~~~~The Gobbler~~~
I love the packaging, a nice box with a great design. The delights inside look very plump, no skimping on filling here! I also like the local ingreadients, aka, the Vermont Award Winning Marcaspone.
So, upon recieving my ravioli to try, and munching on my lunch, i started comming up with ideas of how to plan this meal. I didn’t want to kill the taste of the squash or pumpkin with a heavy sauce, so a sage brown butter would work, right? Of course i had to use Cabot Butter, it has a taste and texture that is perfect for a dish like this.
Also, something i had never tried but thought the texture might go very well with the soft pasta is Kale Chips. I truely regret not trying them years ago, as i have seen them posted on many many blogs. This was my chance to showcase the California Olive Ranch Extra Virgin Olive Oil i recieved also. (which, by the way, is absolutly fantastic!)
~~~~~Sage Brown Butter~~~
3/4 cup 1 stick Cabot butter
8 fresh sage leaves, torn in half
Finely ground sea salt
Freshly ground black pepper
Put the butter in a cold skillet and place it over medium heat. Cook, stirring occasionally to prevent it from burning in spots but without moving the pan, until it stops foaming and browns evenly, 3 to 4 minutes. Add the sage leaves and cook briefly until they crisp in the hot butter. Season with salt and pepper. Remove from the heat and keep warm.
~~~Baked Kale Chips~~~~ MY NEW LOVE~~
1 bunch kale
1 1/2 tablespoons California Olive Ranch Extra Virgin Olive Oil1 teaspoon sea salt, or to your taste
Preheat an oven to 300 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and dry thoroughly. Drizzle kale with olive oil.
Layer on cookie sheet in one layer, if they overlap they wont crisp up. Bake until the edges brown but are not burnt, approx 20 min
I know i added alot of specific products here, which you could substuitute, but i recommend them very highly. The cream of the crop!
Oh, and by the way, the ravioli was so tender, a slightly sweet note thst went beautifully with the butter sauce.
Thank you for 3 wonderful companies!
And THANK YOU for reading!
Vermont Fresh provided the pasta for this recipe.
Californi Olive Ranch provided the olive oil for this recipe.
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