Page 16
November 14, 2018
Soul
Albina
the funk was undeniable and the horns,
harmonies, and backbeat were always on
the one.
The Albina Show Revnue will be held
Friday, Nov. 16 at 7:30 p.m. at the Al-
berta Rose Theater, 3000 N.E. Alberta
St. Doors open at 6:30 p.m. Tickets are
available in advance at albertarosethe-
atre.com.
An after party is also happening the
following night, on Saturday Nov. 17, at
Dig a Pony, 736 S.E. Grand Ave., from 6
p.m. to 9 p.m.
of
C ontinueD froM p age 9
backdrop of archival photographs col-
lected by the Albina Music Trust will ac-
company the soul, jazz, and funk tunes.
In addition, another prominent group
from that era, called The Gangsters, will
release a never-before-heard album. The
vinyl pressings and CDs will feature
original recordings from the 1970s, of
jazz-funk instrumentals, and 12 pages
of liner notes featuring that band’s oral
history.
The concert will offer a unique
glimpse into a time in Portland where
photo Courtesy a lbina
M usiC t rust
An album cover dated to the
1970s shows members of the ‘The
Gangsters.’ The homegrown soul
group will participate in Friday’s
Albina Soul Revue concert at the
Alberta Rose Theater and release a
never-before-heard album.
F OOD
Butternut Squash Ravioli
with Spinach Pesto
Ingredients:
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1 butternut squash, halved lengthwise and seeded
Cooking spray
1 tablespoon chopped fresh oregano
2 tablespoons unsalted butter, melted
2.5 ounces Parmesan cheese, grated and divided
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
36 wonton wrappers
1 large egg, lightly beaten
2 garlic cloves
1 1/2 cups fresh baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted, chopped, and divided
2 tablespoons extra-virgin olive oil
2 tablespoons organic vegetable broth
1 teaspoon fresh lemon juice 6 quarts water
Directions:
1. Preheat oven to 400°.
2. Place squash halves, cut sides down, on a foil-lined bak-
ing sheet coated with cooking spray. Bake at 400° for 30
minutes or until tender. Cool. Scoop out pulp; discard peel.
Mash pulp. Combine oregano, squash pulp, and butter in
a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Working with 1
wonton wrapper at a time (cover remaining wrappers with
a damp towel to keep them from drying), spoon about 1
1/2 teaspoons squash mixture into center of each wrapper.
Moisten edges of wrapper with beaten egg; bring 2 oppo-
site corners together. Pinch edges together to seal, form-
ing a triangle. Repeat procedure with remaining wrappers,
squash mixture, and egg. Cover ravioli with a towel.
3. Place garlic in a food processor, and pulse until finely
chopped. Add remaining cheese, remaining 1/8 teaspoon
salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2
tablespoons walnuts. With processor on, slowly pour oil,
broth, and juice through food chute. Process until well
blended. Place pesto in a large bowl.
4. Bring 6 quarts water to a boil in a large Dutch oven. Add
half of ravioli; cook 3 minutes or until thoroughly cooked.
Remove ravioli with a slotted spoon. Repeat procedure
with remaining ravioli. Add ravioli to pesto; toss gently to
coat. Arrange 6 ravioli on each of 6 plates; sprinkle each
serving with 1 teaspoon walnuts.