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.
Recipes, What we're growing, eating, and doing. 
pasta, pumpkin, ravioli, Recipe, sage
every year I do a spring cleaning to my freezer too. it’s so funny to find foods you forgot about and have dinner ready in no time.
Your sage sauce sounds good with pasta. thanks for sharing