Match Made in Heaven

I was unsure of how the leftover coconut milk would pair with the goat cheese ravioli, butternut squash, roasted garlic, onions and mushrooms.

I thought the ravs might prefer a simple roasted garlic and olive oil treatment, perhaps with a bit of sage or rosemary. But coconut milk and butternut squash are a favorite combination of mine, and we'd already started it, so we decided to throw caution to the wind and toss the whole mess together. Suffice it to say, the angels did sing. 

Ingredients
Goat cheese ravioli
1 butternut squash
1 bag (~1/2 lb.) shiitake mushrooms
1-1/2 c. coconut milk
1 head roasted garlic
 

Preparation

Cook the butternut squash and mash the flesh, (or use a jar). Set aside while you prepare your mushrooms (remove the stems and rinse lightly). Sauté mushrooms in a little olive oil and add the butternut squash, roasted garlic and coconut milk. Stir well and heat through. Cook the ravioli, removing as soon as they are done, and add to the squash mixture. Toss to coat and serve immediately. Feel free to add some cooked chicken, tofu or tempeh if you want to include a bit of protein. Sooo good.

Tip: Dried Tomatoes

Pour a tablespoon of wine or balsamic vinegar over tomatoes, cover and let stand 30 minutes. Add herbs and bay leaf Cover tomatoes with oil; stir or tap jar to remove any trapped air. Store in fridge use within 6 weeks. Additions Add feta cheese, olives…serve with pasta, salads or serve as an appetizer with a...Read more

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