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fall in an autumn menu for four | 1 2
continued from page 1

butternut squash ravioli with spinach cream sauce Homemade squash ravioli doesn't exactly make for a quick food fix, but on days where you find you have a little time to devote to the kitchen -- say, a gloomy Sunday afternoon - your belly is sure to thank you for your efforts. This spinach cream sauce goes beautifully with the squash ravioli, and makes for a very impressive dish to serve up to lucky guests.

1 recipe butternut squash ravioli

1 Tbsp. butter
2-3 cloves garlic
1 bunch spinach, washed, de-stemmed and leaves coarsely torn apart
˝ cup cream
salt and pepper to taste

While you're heating up a pot of water for the ravioli, start working on the sauce. Heat the butter in a sauté pan and sauté the garlic for a few minutes, until soft and yummy-smelling. Add the spinach leaves and cook, stirring, until the leaves are nice and tender. Add salt and pepper to taste. Pour in the cream, and cook on a gentle bubble for about 10 minutes. (Sometime around this point, the pot of water you put on the stove earlier should be boiling; add and cook the ravioli). Taste the sauce, adding more salt and pepper with necessary. Toss the sauce with the cooked ravioli, and serve with plenty of fresh grated parmesan.

baked pears in maple syrup
2 ripe Bartlett pears
2 Tbsp. melted butter
˝ cup real maple syrup

Peel and halve the pears; de-stem and core. Pour the melted butter in a baking pan; arrange the pears in a single layer. Drizzle maple syrup and sprinkle cinnamon over the pears. Bake at 350F for about a half hour, basting with sauce about halfway through; cook till the pears are tender but not mush. Serve warm with a scoop of vanilla ice cream.

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holy ravioli | noodling around | an apple a day | soup 101 | corn chowder  

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