I remember hearing talk around the office, quite a few years ago, about angel wings. Now these angel wings are not the kind you will be seeing at your doorstep tomorrow evening, sweetly saying “trick or treat.” These angel wings are the kind made by a particular Italian restaurant, utilizing butternut squash raviolis to create magnificently delicious drama. After hearing the hype, I made a date to try these, and they indeed lived up to their glorified status. There, on the plate, were delicate raviolis, arranged on the plate in pairs. They looked like little wings, with a light sage alfredo sauce beneath. Something about the butternut squash, the sage, the alfredo… The combination is truly affinitous. (Can I use this, maybe, made up word?)
I have since created a few reincarnations of this meal, and have enjoyed the combination enough to attempt a biscuit recipe using pumpkin and sage. The pumpkin is just moist enough along with the added water. By simply adding it to a baking mix, I created these simple and rustic biscuits. They paired well with soup we had that evening, and I suppose almost any hearty, hot meal would be appropriate.
One day I would like to try my hand at creating an alfredo style gravy for these biscuits. What do you think? Have you tried something similiar to angel wings? What about alfredo gravy? Would this be completely off the wall, or should I attempt to create it?
So, tell us…
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