Thank you everyone for being here. I’ve gathered you all together for an important announcement.
Not really. I just love cooking and I love sharing my love of food with everyone I meet!
Phew, now that that awkward introduction is out of the way, let’s get started, shall we? If you would really like to know more about me you can visit the About Me page.
I love all day cooking projects. I’m sure I’m not the only one here. I love focusing on something definitive and have an (incredibly delicious) result at the end of all my hard work. Most of the time my reward is the screaming and arguing from my children who don’t want to eat the food. But sometimes, when I’m really lucky, they will actually eat like 3 bites by the time the evening is finished and leave everything else on their plates to be wasted. It’s a fun game for everybody.
While this recipe is time consuming it is not complicated. Including everything necessary for the sauce there are 10 ingredients. Plus, homemade pasta blows store-bought pasta out of the water. The little extra work it takes is well worth the effort when you get to eat the results.
The homemade pasta step is made easier without compromising the flavor by using the food processor. It takes maybe 2 minutes to combine the ingredients and pulse it into a nice ball before it rests for at least a half hour. Plus you don’t have to knead it forever as you do if you are making it by hand. Kneading is definitely one of my least favorite kitchen chores. If I can find a shortcut that makes it so I don’t have to knead I will definitely do it.
The sauce is a very easy brown butter sauce with toasted walnuts and sage. Is that exactly what it sounds like? Yes, yes it is. And it’s delicious. There is almost no better smell than that of browning butter.
Butternut Squash Ravioli
Makes 4-6 servings
Prep – 5 minutes for filling
5 minutes to make dough
30 minutes to roll and fill dough
Inactive- 30 minutes
Cooking- 6-7 minutes per batch
Total- 1 hour and 30 minutes
1 cup mashed, roasted butternut squash
1/4 cup parmesan cheese
salt and pepper to taste
Pasta Dough –
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
1 egg yolk
1 tsp water
Browned Butter, Sage and Walnut Sauce –
1/2 stick plus 2 tablespoons salted butter
2 cloves garlic, minced
1/2 cup raw walnuts, some chopped, some left whole
About 20 fresh sage leaves
More parmesan cheese
- Mix together roasted and mashed butternut squash with cheese and season to taste with salt and pepper
- Make the dough by combining the dough ingredients in a food processor. Pulse dough until it comes together in a ball. If it’s too sticky add 1 tablespoon flour. If it’s too dry add 1 teaspoon of water.
- Wrap dough in plastic wrap and let sit at room temperature for at least a half hour.
- Bring a large pot of salted water to a boil. Mix together the egg yolk and water in a small container for the egg wash.
- Divide dough into 5-6 pieces. Using one piece at a time keep the rest of the dough covered to keep it from drying out. Run the piece of dough through the dough roller at the highest (thickest) setting. Pull the dough out and fold it in thirds. Run it through the dough roller again. Fold it in thirds again and run it through the roller again.
- Continue to send the dough through the roller and decrease the thickness each time the dough goes through. Once you reach the desired thickness lay the dough out on a flat working area. Add about 1 tsp of filling every one inch or so in the bottom third of the pasta sheet.
- Using a pastry brush, brush the egg wash between each section of filling and along the top and bottom of the pasta sheet. Fold the dough over the filling and press out any air pockets. Thoroughly press the pasta together and cut the pasta into individual raviolis.
- Place the finished ravioli on a floured cookie sheet until all the raviolis are finished.
- Put 10-15 raviolis in the boiling water at a time. Cook for 6-7 minutes. The raviolis will originally sink but will float after a minutes or two.
- While the raviolis are cooking start making the sauce. Sautee the garlic in 1-2 tablespoons of butter until the pieces start to toast and soften. Remove the garlic into a ramekin and set aside. Melt the remaining butter and let the milk solids start to brown. Add the walnuts and sage leaves torn into bitesize pieces.
- When ravioli is done cooking, place 6-7 raviolis on a plate or bowl. Spoon 1-2 tsps of brown butter sauce over the top and top with grated parmesan. Drizzle with balsamic vinegar and eat immediately