Pumpkin Raviolis with Pancetta and Sage


     I’ve done a lot of embarrassing things in my life.

     I’ve farted on my chiropractor.
     I’ve ripped my ass out of my pants at work and not noticed until the end of my eight hour shift.
     Obviously at the end of my first half marathon I had to embarrass myself just a little. I mean if finishing second to last just barely in front of a limping eighty year old woman was not embarrassing enough.
      I ran my first half marathon two years ago this October. I have the hardest time running in the heat and yes, if it’s over 65 degrees that is hot for me. Training for my first half marathon throughout August and September was rough as every day if I wanted to run I would have to wake up at five a.m. or six a.m. When the sun was barely up and the temperature was still in the forties or fifties.
      So obviously there were not a lot of days that I went for a run at the butt crack of dawn.
      But there were some and I tried to make those runs count. I did some impressive training runs but I never ran more than nine miles in my training.
     I ran six miles up the Mt Baldy dirt road before puking during the Run 2 the Top. That was so physically exhausting in early September, forty five days before my race. ( And now that I think about it, puking on the trail during a race should be added to my list of embarrassments) 
    I ran eight miles round trip to the top of Crafts Peak one day while training ( over two thousand feet altitude gain)
    I ran the Siberia Creek Trail, six miles round trip with over 1,200 altitude gain.
     I ran nine miles near Bluff Lake Preserve one slightly cooler late August morning.

     So I did some pretty impressive training runs but I was still no where near in shape enough to run my first half marathon.

     But I did it anyways. When I finally saw the finish line ( and the free chili table!) in sight I powered through and got a high five from my buddy Johnny who was waiting for me at the finish line. ( It was his first half marathon also and his bad ankle started killing him eight miles in. We were both a wreak by mile thirteen. He finished half an hour before me)
     As I stood past the finish line sweating and exhausted the winner of the actual full 26.2 marathon breezed past me.
      Yes, I was so damn slow I ran my first half marathon at the speed that fast runners could run a full marathon!
      That wasn’t the embarrassing part though.
      The embarrassing part was the winner of the Ridge Run Marathon was a guy I used to date!
      I was mortified he would see how extremely slow I had run my race! Johnny asked me if I wanted to say hello, and I said, no, let’s get our chili and get out of here before he sees me!

     This Pumpkin Ravioli is awesome carbon loading pre marathon food!

     Pumpkin Ravioli with Sage and Pancetta

1 Package pumpkin ravioli
1/2 cup pecorino Romano
1 Package chopped pancetta
6 Sage leaves
2 Tab pumpkin butter
2 Tab heavy cream


Boil the pumpkin ravioli.
Heat the pancetta in a saucepan. Add the sage leaves for two minutes. Stir in the heavy cream and pumpkin butter. Add the Pecorino Romano stirring just until the cheese is melted. 
Serve over the pumpkin ravioli.

Comments

  1. Miz Helen

    This is going to be so good with that sage, yum! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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