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CSA Cookoff: Home Made Ricotta Ravioli with Browned Chive Butter And Whole Wheat Summer Squash Bread

Parker Farm CSA Share 8/25/10: 1 bunch swiss chard, 3 pounds tomatoes, 1 pound peppers, 2 eggplant, 2 cousa squash, 1 yellow doll watermelon and 2 cucumbers.

I was inspired by Rachel and Jenni's recipes for the ravioli stuffing, and made a basic pasta dough: 1.5 C of all-purpose flour, four eggs and 1 T. of extra-virgin olive oil, combined in the food processor, then kneaded and left to rest for at least two hours.

The brown butter was made using a compound butter with freshly snipped chives from my garden. They were getting a bit out of hand out there and I needed to cut them back. Another quick use of chives is making an infused oil. Slowly melt 3-4 T. of the compound butter in a heavy saute pan and keep cooking until the butter darkens in color - taking care not to let it burn. Once it has darkened and there is a nutty aroma, throw in the cooked and drained ravioli. Gently toss until coated.

The bread came from the need to quickly find a use for this staggeringly HUGE cousa squash that came in the share:

OK, it's nothing like those 4-H prize winning vegetables you see at fairs, but I couldn't keep this thing in my refrigerator for too long. It was intimidating the eggplants!

Whole Wheat Summer Squash Bread

Here's my recipe - inspired by this popular (though kinda pricey - 1.5 C of maple syrup!) recipe:

2.5 cups whole wheat flour

1 C. brown sugar

1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder

3 eggs
1 stick melted butter
1/2 pint home made apple butter
3-4 C. shredded and squeezed summer squash
1/2 tsp Salt

1. Wash, trim and shred the squash using a box grater or a food processor with a shredding disc.

2. Toss shredded squash with 1 teaspoon of salt and set aside for at least 30 minutes, then drain.

3. Preheat oven to 350°.

4. Pile the shredded squash into the middle of a clean linen kitchen towel or piece of cheesecloth. Twist the fabric around the ball of shredded squash, and squeeze to release the extra liquid. Then use your hand to squeeze the remaining bits of extra liquid out.

4. In one bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients. Add the dry ingredients to the wet, then fold in the shredded squash.

5. Pour mixture into a 9" greased loaf pan, smoothing the top.

6. Bake for 55-60 minutes until an inserted toothpick comes out clean.

7. Turn loaf out of pan and let cool - but not too cool - this is best served warm!

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Views: 195

Comment by Christa Nelson on August 28, 2010 at 1:41am
i was hoping to see a pic of the ravioli :( ........everything looks great though!
Comment by Cornelia on August 30, 2010 at 11:19am
Sorry! I know, the battery on my camera went dead! I'll most likely make it again soon, so I'll post pics then.


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