Putney Pasta
Directions for the easiest local dinner ever:
Step 1) Pull a package of Putney Pasta's butternut squash and maple syrup ravioli (made in Putney, VT, of course) from your freezer. Cook and drain per the package directions.
Step 2) Melt a tablespoon or so of butter in a pan and throw in some sage. When the butter turns light brown and the sage gets crisp, toss it with the pasta and top with your favorite local cheese. (Ok, I cheated and used some imported Parmigiano Reggiano that I had laying around.)
Voila!
Step 1) Pull a package of Putney Pasta's butternut squash and maple syrup ravioli (made in Putney, VT, of course) from your freezer. Cook and drain per the package directions.
Step 2) Melt a tablespoon or so of butter in a pan and throw in some sage. When the butter turns light brown and the sage gets crisp, toss it with the pasta and top with your favorite local cheese. (Ok, I cheated and used some imported Parmigiano Reggiano that I had laying around.)Voila!0 TrackBacks
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Sounds yummy! I love butternut squash ravioli - but we keep a kosher house so I can't usually buy prepared foods like this one. So, a few weeks ago I broke down and got a pasta maker and made my own. Not as quick as the Putney ones, for sure, but they tasted AMAZING!
Homemade takes a bit longer, ok maybe a lot longer in the case of pasta, but you can't get much more local than that!
two things that i love: pasta, and maple syrup. genius.