novel squash ravioli, again 10/10/10

Ground cherries aren’t just for salads, salsas and spreads.  The pasta recipe described below doesn’t conform with any known Italian tradition, but until about 300 years ago neither did the tomato, so maybe in another hundred or so  . . . .

I hadn’t yet published the post I had begun two weeks ago (describing a very good meal featuring squash-filled ravioli), when we enjoyed virtually the same entree again two nights ago.  It was a winner both times, so I’ve decided to use the second meal as an opportunity to post something which would include the binary date 10/10/10.   Of course the real reason for this blog is the deliciousness of the meal – and the fact that it was almost a complete, largely-serendipitous invention of my own.  It’s also incredibly simple, quick, very, very easy, and clearly healthy.  Also, if you’re as fond of squash- or pumpkin-stuffed pasta as I am, but slightly tired of sage and butter route and looking for new ways to enjoy it, read on.

  • sliced heirloom tomatoes (two small “peach” heirlooms and one small orange heirloom, all from the Berried Treasures Farm Greenmarket stand), served with drops of good oil and castings of shredded basil, the herb also from the Greenmarket;  accompanied by an awesome chevre from the Greenmarket’s Ardith Mae Goat Cheese and thin slices of Balthazar Bakery‘s multigrain crescent bread, from Citarella
  • squash-filled ravioli from Eataly (fresh egg pasta “stars” stuffed with pumpkin, amaretti, mustard, salt and nutmeg), sauced with oil and a bit of cooking water, a handful of halved ground cherries (a recent obsession of mine) from Pittstown’s Oak Grove Plantation in the Greenmarket, chopped cutting celery* from Brewster’s Ryder Farm stand, also in the Greenmarket, a generous crush of pink peppercorns (a secret passion) purchased, some time ago, from Dean & Deluca in Tribeca, oil, and grated Parmesan
  • wine:  Sicilian white, Corvo Fiore 2009, from Eataly Wines

* in September the ground cherries used were from Berried Treasures;  also, I had used lovage instead of cutting celery;  I’m not surprised that I preferred the lovage, but then on the second night I tried a few pieces of pasta with some torn anise hyssop leaves, from cuttings picked up at Keith’s Farm in the Greenmarket, suggesting it and any number of other herbal possibilities