Squash ravioli with sage butter is one of the most delicious things on the planet. It’s not hard to make, but it is a bit finicky. But it’s worth it.

This recipe here is the one I use most often. Over the weekend, I was in Toronto visiting a girlfriend who recently spent a fortune on all the pasta-making attachments for her stand mixer. We had fun playing with all the gear, rolling out sheets of pasta dough for our ravioli filling and so on. Mostly, anyway, because we were a bit overly ambitious and by late afternoon were quite ready to be finished with it all.

If you are looking for a quicker fix, follow the recipe exactly and use wonton wrappers as your noodles — super easy and quick. Alternatively, you can buy fresh sheets of pasta (like lasagna noodles) at an Italian grocer.


Here is a photo of the filling…


– Dinah Murdoch lives, eats and writes in Kitchener.

thanksgiving carrots with sage

The good news about this post is that I remembered to take pictures of the carrots and sage before I got cooking. The bad news is, the final product was more or less consumed by the time I remembered to photograph it for you. The chaos of co-cheffing Thanksgiving dinner took over. Hopefully you can get an idea via good old fashioned imagination. Sorry ’bout that.

Some of you may be befuddled by that lovely, fragrant bundle of sage you found in your box/bag this week. Never fear. So delicious and pairs wonderfully with squash, root vegetables and poultry.


I still have a fair bit of the bunch to go — and more growing on the front porch — but here’s a recipe below (from Gourmet magazine) that used a portion of it last night. Crispy sage garnishes carrots here, but it could garnish roasted squash, mashed potatoes, you name it, and could be fried in oil or butter, the latter being my fave.

And for the rest of that sage, you might try this, this or this. All sound perfectly delicious.

Braised Carrots with Crisp Sage

3 tbsp extra virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lbs carrots, peeled and cut diagonally into 1-1/2-inch long pieces
1 cup chicken stock, preferably reduced sodium
1 cup water
1/4 cup minced onion or shallot
3/4 tsp salt
1/4 tsp black pepper

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring until just crisp. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

– Dinah Murdoch lives, eats and writes in Kitchener.