{"id":11163,"date":"2017-01-12T02:11:14","date_gmt":"2017-01-12T02:11:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11163"},"modified":"2017-01-12T02:11:14","modified_gmt":"2017-01-12T02:11:14","slug":"squash-filled-ravioli-leek-sage-habanada-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11163","title":{"rendered":"squash-filled ravioli, leek, sage, habanada, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11173\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/squash-filled_pasta.jpg\" alt=\"squash-filled_pasta\" width=\"600\" height=\"450\" \/><\/p>\n<p>On Tuesday I had intended to prepare a sauce for a dry pasta, but I couldn&#8217;t decide on which sauce or which pasta, and it was getting late, so I\u00a0thought\u00a0it might be\u00a0time\u00a0for the package of filled pasta I had in the freezer; the sauce suggested itself, and in fact almost <em>made<\/em> itself.<\/p>\n<ul>\n<li>Rana\u00a0butternut squash-filled dried tomato-pasta round ravioli, cooked until not quite\u00a0<em>al dente<\/em>, introduced to a tin-filled high-sided thick copper saucepan\u00a0in which one thinly-sliced baby leek and\u00a0a bit of a home-dried heatless, orange Habanada pepper, both from Norwich Meadows Farm, plus about 15 fresh sage leaves from Eataly, had all been heated over medium heat with 2 or 3 tablespoons of butter until the butter had begun to turn nut-brown and the sage to shrivel, at which time one fourth to\u00a0one third of a cup of water was added and the mixture stirred, becoming loose and a little soupy, cooked (about 30-45 seconds, or until some of the water is absorbed and the pasta perfectly done), half of a cup of grated Parmigiano-Reggiano Vache Rosse from Eataly tossed in and stirred, now making the sauce somewhat creamy, the contents of the pan seasoned liberally with pepper and salt to taste and served, with more cheese at the table<\/li>\n<li>the wine was an Italian (Campania) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/rivolta\/wines\/taburno-falanghina-del-sannio-2015\">Fattoria La Rivolta Taburno Falanghina del Sannio 2015<\/a>\u00a0from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11168\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/Alfred_schnittke-1.jpg\" alt=\"alfred_schnittke\" width=\"450\" height=\"681\" \/><\/p>\n<ul>\n<li>the music was Alfred Schnittke&#8217;s last symphony, No. 9 (completed by Alexander Raskatov), Owain Arwel Hughes conducting the\u00a0Cape Philharmonic Orchestra, followed by\u00a0Schnittke&#8217;s\u00a0own version of\u00a0his extraordinary 1977 &#8216;Concerto Grosso No 1&#8217;, reconfigured in 1977 with solo parts for flute and oboe, in this recording also\u00a0supported by the Cape Philharmonic Orchestra under\u00a0Hughes<\/li>\n<\/ul>\n<p>[the 1972 portrait of Alfred Schnittke is by <a title=\"Reginald Gray (artist)\" href=\"https:\/\/en.wikipedia.org\/wiki\/Reginald_Gray_(artist)\">Reginald Gray<\/a>, and appears on <a href=\"https:\/\/en.wikipedia.org\/wiki\/Alfred_Schnittke\">Schnittke&#8217;s Wikipedia entry<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On Tuesday I had intended to prepare a sauce for a dry pasta, but I couldn&#8217;t decide on which sauce or which pasta, and it was getting late, so I\u00a0thought\u00a0it might be\u00a0time\u00a0for the package of filled pasta I had in the freezer; the sauce suggested itself, and in fact almost made itself. Rana\u00a0butternut squash-filled dried &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11163","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11163"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11163\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}