This Butternut Ravioli emerged out of a recipe testing session with Terrie Boehr for our first Fern Creek Cooking Class. The inspiration came from an on-line Emeril recipe. We made pasta from scratch, but in a pinch, or if you don’t have a pasta maker, use won ton wrappers.
Read through the whole recipe before diving in. I recommend making the filling, chopping the parsley and toasting the pinenuts before starting the pasta.
Note 1: Ravioli is especially satisfying when prepared with someone else. Preferably someone you like.
Note 2: Kara Gash took the cooking class and snapped lots of photos between ravioli making. I’ve credited her for the ones she took. Thank you, Kara. And everyone else who took the class for creating such a memorable evening!
Ingredients & Directions for Pasta:
2 1/2 c. flour
1 tsp. salt
1 tsp. oil
water as needed.
Mix flour, salt, oil and eggs well–in either a food processor, mixer, or rigorously by hand. Mix until the dry mixture appears thoroughly mixed. Squeeze dough to check proper moisture content. The dough should be moist enough to pack into a ball. Add water or more flour as needed. Dough now ready to roll and form.
For colored or vegetable pasta add one of the following for some of the additional liquid:
Tomato paste Chopped blanched spinach squeezed dry
Fresh or dried herbs Carrot or beet puree
Soaked saffron threads
Butternut squash filling:
1 c. butternut squash puree 1/2 tsp. salt
1 Tbsp. butter 1/2 tsp. ground pepper
3 Tbsp. chopped shallots 1/2 tsp. nutmeg
3 Tbsp. heavy cream 1/4 c. grated Parmesan cheese
Melt butter in skillet. Add choped shallots and saute 1 minute. Add squash and cook until slightly dry (about 2 min). Add salt, pepper, cream and nutmeg and continue cooking until mixture thick. Remove from heat and stir in cheese. Taste and adjust seasonings if necessary. Cool slightly.
Place about 2 tsp. filling on 1/2 of long prepared pasta sheet. Fold other half over and press the dough around filling to remove excess air and seal edges. Cut out using a biscuit cutter. One with a scalloped edge is nice… we did some of each which you can see in the simmering ravioli below. One could also use a pizza cutter and make square ravioli.
Extra dough can be re-rolled and used again.
Place prepared ravioli on a lightly floured surface to prevent sticking.
In skillet, heat salted water to simmering. Gently glide raviolis into water and cook until pasta becomes pale in color and floats (about 3 minutes). Remove from skillet. Drain well. Add to browned butter and allow to warm through.
Sage Browned Butter:
6 Tbsp. butter
8 sage leaves, finely sliced
In large saute pan, melt butter. Add sage leaves. Continue to cook slowly until butter takes on a golden color and rich aroma. Add cooked raviolis to pan. Heat through and serve topped with parsley and pinenuts.