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« A Well-Worn Friend (Recipe: Chicken with Cauliflower) | Main | Finding a Summer CSA »

March 04, 2011


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T.W. Barritt at Culinary Types

That's a great idea, and the raviolis look fantastic. I have frozen cooked puree, and then used it in soups in the past.

Lydia (The Perfect Pantry)

The ravioli looks delicious. How did you serve them?


Lydia - I served them with garlic sauteed broccoli raab and a port reduction with dried cherries. They disappeared to quickly to snap a photo.

sherry westendorf

You didn't add lemon or anything like that? Just peel, cube and par boil in salted water? I was wondering. I have never froze sweet potatoes. Squash yes but not the potatoes.

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