Butternut Squash Ravioli
These beautiful, delicious ravioli, encapsulate the essence of Autumn. From the colors to the flavors, everything about these delicate bundles of deliciousness, screams cozy feels.
A little time consuming, but so worth the time and effort.
Both thr pasta and filling can be made a day ahead, no "knead" 😆 to stress yourself out!
Here's the recipe!
Butternut Squash Ravioli for 4-6 people
INGREDIENTS FOR THE PUREÉ
-1 small butternut
-8 garlic cloves,
-3 tbsp EVOO
-1/4 cup of grated Parmigiano Reggiano
-1/4 tsp nutmeg
-Salt and pepper to taste
INGREDIENTS FOR THE PASTA
-500 gr 00 flour
-5 large free range eggs
-2 cups butternut squash pureé
-1 cup of salted butter
-1/4 cup of fresh sage leaves
1. Cut the butternut squash in half, remove the seeds, drizzle with EVOO, sprinkle with thyme, salt and pepper. Place cut side down on a baking sheet with the garlic cloves tucked in the cavity and roast at 400F° until soft, about 45 minutes.
2. Once cooled, remove skin and pureé until smooth. Add the nutmeg and cheese and place in a piping bag in thr refrigerator.
3. Weigh the flour, place on your work surface in a mound, make a well in the centre by using a small bowl or cup.
4. Add one or two eggs at a time to the well, and using a fork, slowly begin to incorporate a little bit of flour at a time using the same technique as scrambling eggs, until it becomes too thick to work with a fork.
5. Switch to a bench scraper and start scooping up the flour and incorporating it in the rest of the dough with a cutting motion.
6. Once you have a cohesive mass, start kneading with your hands for 8-10 minutes.
7. Once you are done kneading, cover the dough ball with a bowl and let it rest for at least 30 minutes. If storing overnight, refrigerate wrapped in cling wrap, and bring back to room temperature before using.
8. While pasta is resting, line a couple of baking trays with parchment paper or kitchen towels and sprinkle with semolina.
9. Once the dough has rested, cut it in 4 equal parts. Take one piece and place the other three under the same bowl that was covering the dough.
10. Flatten the piece with a lightly floured rolling pin, or the palm of your hand lightly dust with flour, and pass it through the smooth rollers of your pasta machine, on the widest setting.
11. Fold in three, lightly dust with flour, press, and pass through the machine again feeding it from the unfolded side. Repeat this step three times.
12. Keep lightly dusting the pasta with flour and feeding the sheets through the machine twice on each setting, until you reach the desired thickness. Sheet should be smooth and silky textured. You should be able to see the outline of your hand when you hold it under a pasta sheet, about 1/16th on an inch or #7 on the Marcato Atlas 150.
13. Each quarter will give you 2 sheets of pasta. Lay the sheets on the lined baking trays with semolina on the top and bottom and form the ravioli right away.
I used a 2.5 inch cookie cutter, which gave me 10 ravioli per quarter, but you can use a ravioli mold or cut them in square with a knife of pasta cutter.
14. Boil gently until fully cooked, not al dente, like dry pasta, mine took 10 minutes. Toss with brown butter and sage, top with Parmigiano Reggiano and enjoy!