I was lucky enough to get a variety pack of granola from Gatherers Gourmet Granola recently. I wanted to make a fun recipe with the granola, but it was hard for me because I love granola so much simply with some yogurt and fresh fruit. How can you add the granola to a recipe while still making it granola-y and also awesome? I ended up being inspired by the pecans, maple syrup, and toasted coconut in the "squirrel bait" flavor of granola to do something with sweet potatoes. I took inspiration from the classic Italian move of putting amaretti cookies into squash raviolis, but swapped out the cookies for granola with fantastic results. The flavor and textural play that was going on in these ravioli were absolutely phenomenal, and Mandi and I savored every single bite! It isn't exactly a summer dish, but it really hit the spot after a long Monday. Gatherers Gourmet Granola wanted me to tell you guys about their new Kickstarter campaign that is going on right now. They are trying to raise some cash to make some new gluten free varieties.
Roughly chop up the granola to go inside and on top of the ravs.
Sweet potat, parm, and granola for the ravioli insides.
I havn't made ravioli in awhile and it was really enjoyable! Almost therapeutic.
Some water goes down on the bottom layer to help everything stick.
Press the pasta tight to get all the air out.
Then the ravioli cutter goes to work.
Laied out on a lightly floured sheet.
To start the sauce, a little sausage, then some onion and butter in a pan.
Let the onion get nicely browned before adding garlic. Then the cream goes in.
Very gentley toss the ravioli in the sauce, being careful not to break any!
These ravioli were pure comfort food.
Creamy, crunchy, and deep deep flavors. The granola on the inside of the ravioli got a little soggy in a nice way, to add a fun chewey texture to the inside of the raviolis. the granola on top was still super crunchy which made for a fun textural contrast.
3 sweet potatoes, cooked
1 cup gatherers gourmet "squirrel bait" granola, rough chopped
1/2 cup grated parm
2 tablespoons butter
Mix the ingredients until combined and butter is melted in.
Make your ravioli before starting the sauce. Bring some salted water to a boil.
1 italian sausage
1/2 a red onion, thin sliced into half circles
2 cloves garlic, minced
1 cup cream
1 tablespoon butter
Remove the sausage from the casing and cook in a hot pan with some oil until crumbled well and browned. Add the onions and butter and cook another 15 minutes to lightly brown the onions. Add the garlic and cook 2 minutes. Add the cream and stir, lifting any browned bits from the bottom of the pan. Drop the ravioli into the boiling water and cook only about 3 minutes until floating, being gentle not to break any. Remove the sauce from heat. Add the cooked ravioli directly to the sauce and stir well, again being gentle to not break any. Serve and top with some more chopped up granola.