Cleaning out the freezer…

The chest freezer is packed:  freezer jam (blackberry, peach, and strawberry), whole corn on the cob, green beans, blueberries, cherries, frozen soups and broths, and local meat. 

I decided that it was time to start cleaning out the freezer.  So, the next challenge is to make dinner from a scavenger hunt. 

And, there is a lot of pumpkin ravioli in that freezer.   I made a batch of thirty raviolis in October.  We ate exactly six and I froze the rest.  I don’t think I have used any since then.

The good news:  the ravioli freezes beautifully!  I got a bag out when I got home and cooked them right up.

I had found some sage that had over-wintered in the herb garden (believe it or not), so I decided to tweak the sauce a bit.  We have deemed this adaptation better than the original.

Sage Brown Butter Sauce with Hazelnuts

4 T. butter
1/4 c. chopped hazelnuts, optional
3 large fresh sage leaves, chopped
2 T. white wine
1 t. balsamic vinegar
1/4 c. cream

Brown butter over moderate heat, about 4 minutes.  Add hazelnuts and toast in butter about 1 minute.   Add sage leaves cook another minute.  Stir in wine and balsamic, turn heat to low and add cream.  Heat to a simmer and then remove from heat. 

Toss with pasta or with fabulous, frozen pumpkin ravioli.

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