ManCave Test Kitchen

Some people have told me “Doc, you cook with a lot of greens”.  Yes…yes I do.   I LOVE greens, and I LOVE gourds and guess what else….PASTA!!!   So I came up with something that knocks out all 3 cravings at once.

***Warning: Culinary rant ahead

Really, there is so much more to gourds than the big 3  your see in grocery stores (Butternut, pumpkin and spaghetti squash).  Head on out to a farmer’s market and you’ll come across beauties like the Red Kuri we’re cooking.  They look funky, but I promise you’ll love them.

***End Rant

You can substitute any gourd or any green you happen to find.  This will make 4 -6 portions

• 1 half recipe pasta dough
• 2 lb red kuri squash, medium dice
• 2 c. ricotta cheese, well drained (like hang it in cheese cloth overnight)
• 2 egg yolks
• 2 tsp. cinnamon
• 3 tbsp. parmesan cheese
• 6 c. arugula
• 3 cloves minced garlic
• 3 tbsp olive oil
• 1 tbsp melted butter
• 2 cups lobster bisque (Do yourself a favor and get it take out forma nice restaurant)
• 1 cup White Cheddar cheese, shredded

1. Get an oven up to 450.  Toss your butternut squash in the butter.  Season with salt and pepper and throw it in the oven.  This is going to roast for about 25 minutes.  You’re going to want to get a big pot of salted water boiling too.
2. While the squash is roasting, roll your pasta dough out to the thinnest setting.  Cut itinto 18″ to 24″ lengths.  Blanch the pasta dough in the boiling water.  After 1 minute, drop the pasta sheets into an ice bath and remove them after about 5 seconds.  Lay the sheets out between oiled parchment until you’re ready to use them.
3. Add one tbsp of olive oil to a skillet and add the garlic.  Sweat out the garlic for 2 minutes.  Add the arugula to the pan and wilt the arugula.  Transfer the arugula out of the pan and chill it.

   

4. Mix the cottage cheese, parm, eggs, squash, and arugula.
5. Lay out the sheets on a non-stick surface.  Spoon or pipe the cheese mixture into the pasta.  Rolle the pasta around the mixture.  Cut the manicotti 2 1/2″ – 3″ long.

   

6. Line a baking sheet with a thin layer of the lobster bisque (or other sauce).  Place the manicotti over the sauce and coat it again with sauce.  At this point, you can top it with any cheese you like, or leave it plain.

   

7. 45 minutes before you’re ready to eat, heat up the oven to 400 degrees.  Cook the manicotti for 35-40 minutes, then serve.

   

This manicotti is so versatile, you can literally use any sauce and cheese you would like.   I’ve switched out the bisque for alfredo, simple cream sauces, and old school tomato.  I’d also suggest  blue cheese, cheddar and briefor cheese as well.  Go ahead and play with this, leave your combination in the comments.  Oh almost forgot,  this makes a great alternative side for Thanksgiving!!!