Its flying fast, now, the garden; each day I collect a melange of vegetables or berries.
Stuff em in ravioli
Few vehicles are as perfect as the filled pasta.
Ravioli, tortellini, agnilottithe shape is irrelevant.
The main point is to bang out some pasta sheets, and turn your garden goods into a filling.
All of your nightshades, from tomatoes to eggplant to peppers are suited for this purpose.
Throw em in there.
Freeze your filled pasta, uncooked, on a parchment-lined baking sheet, uncovered.
Shred the zucchini, skin on, into a bowl.
Sprinkle on 1 tablespoon of salt and mix it into the zucchini.
Allow the squash to sit, covered on the counter, for one hour.
Flip the zucchini over so it can brown on the other side.
Season it with salt and pepper to taste, and take it off the stovetop to cool.
Once it reaches room temperature, mix with the cheeses in a large bowl.
Imagine the size of your ravioli, based on the width of the pasta sheet.
Ideally, youre working with 3-inch-wide pasta sheets.
Lightly flour your countertop, to keep the pasta from sticking.
You should end up with a long sheet of pasta with bumps every 3 inches.
Now use a knife or a pasta cutter to cut the sheet into squares, between each bump.
Saute it in sesame oil and a little soy sauce and you have the insides of a great dumpling.
Sure, you could add additional items, like proteinpork, chicken or shrimp.
you’re able to also add in other vegetables like broccoli, bamboo shoots or water chestnuts.
There aremany ways to do this, but ultimately, you should probably terminate the damn things.
Unlike your pasta, youre going to cook these dumplings off before you freeze them.
Start in a fry pan with a little bit of sesame oil on medium high heat.
The stock will cook the dumplings, and steam off.
Unlike a classic, circular piethe kind you find on windowsillsyou wont need a fork to eat it.
Hand pies almost beg you to eat them, and theyre the easiest to make.
Sure, you could make some pie dough.
But you could alsonotmake some pie dough and give yourself a break by buying it.
You want a nice jammy consistency, which is going to require stirring over the heat for 20 minutes.
Is it sweet enough?
If not, add sugar.
Feel free to add any spices or flavorings you want, including a splash of vanilla or almond extract.
If youre stuck because this is not your kind of creativity, consult any pie recipe you like.
I particularly enjoyHandheld Pies.
Roll out your dough.
Youll want to make a series of 8-inch by 8-inch squares.
I really cant stress this enough, but dont overfill it.
How much is too much?
Oh, youll know when you take a stab at seal it up.
Bake it at 375F until the crust is golden brown, usually about 16 minutes.
(If there are any left, because, cmon.
