(onion, garlic, zucchini, tomato, basil, parsley, ciabatta)
that was one big mother hubbard squash -- had to break out the big 10" chef's knife for this one. After it was hacked to bits, it was roasted for 45 minutes at 425F and then pureed along with some soft tofu, thyme, salt and pepper. It has to cool completely before making the actual ravioli, or the dough will be very unhappy and break.
Sunday, January 07, 2007