Homemade Butternut Squash Ravioli
Recipe from Susan Nye's Around the Table
Number of Servings
Serves 4 (or double the recipe and freeze the extras for another night)
Roasted butternut squash filling:
About 1 1/2 lbs. butternut squash, peeled, seeded and chopped
1 small onion, quartered
1/2 tsp. thyme
Sea salt and freshly ground pepper, to taste
2 T. mascarpone or cream cheese, at room temperature
1/4 c. freshly grated Parmigiano-Reggiano cheese
2 c. all-purpose flour, plus more for dusting
1 tsp. salt
3 large eggs
2 T. extra-virgin olive oil
Putting it all together:
1 large egg
4 to 6 T. butter
About 1/4 c. chopped hazelnuts or walnuts
6 to 8 sage leaves, minced
Grated Parmigiano-Reggiano cheese
Preparation - Directions
Make the filling:
Preheat the oven to 375 degrees.
Toss squash and onion with enough equal parts olive oil and vinegar to lightly coat. Sprinkle vegetables with thyme, season with salt and pepper and toss again.
Arrange vegetables in a single layer on a rimmed baking sheet. Roast, turning occasionally, until squash is golden and tender, about 30 minutes. Let cool.
Transfer vegetables to a food processor, add the mascarpone and Parmigiano Reggiano and process until smooth.
Can be made ahead, covered and refrigerated.
Any extra filling makes a great bruschetta topping spread on toasted baguette slices, sprinkle with Parmigiano Reggiano or fontina, and warm in the oven until the cheese is bubbly.
Make the pasta dough:
Combine the flour and salt on a flat work surface, shape into a mound and make a well in the center. Put the eggs and 1 tablespoon olive oil in the well and lightly beat with a fork. Gradually draw the flour into the eggs until all the flour is incorporated into the dough.
(You can also make the dough with an electric mixer fitted with a dough hook. First combine the flour and salt and then add the eggs, 1 at a time. Add 1 tablespoon olive oil and continue to mix until the dough forms a ball.)
Dust your work surface with flour. Knead and fold the dough until elastic and smooth, this should take about 10 minutes.
Put the remaining olive oil in a bowl. Roll the dough in the oil until evenly coated. Cover the bowl and let the dough rest for about 30 minutes.
Cut the dough into 2 pieces. Dust your work surface and the dough with flour. Flatten the dough into rectangles and roll them through a pasta machine three or four times on the widest setting. Reduce the setting and continue to crank the dough through the machine, three or four times at each setting until each piece is about 1/8-inch thick.
Putting it all together:
Beat the egg with 1 tablespoon of water to make an egg wash.
Dust the counter and one side of each pasta sheet with flour. Using a large cookie cutter, make 2 1/2 3-inch circles. (Save the pasta scraps and use them in soup.)
Brush one side of half of the circles with egg wash and add a small dollop butternut squash. Top with the remaining pasta circles and gently press together. Crimp the edges with a fork to tightly seal.
Lightly sprinkle a sheet pan and the raviolis with cornmeal and let them sit uncovered for 30 minutes to dry slightly.
Bring a large pot of salted water to a boil, add the ravioli and cook for 3 minutes or until they float to the top. Don’t overcrowd the pot.
While the water comes to a boil and the pasta cooks, melt the butter. Add the nuts and sage and continue to cook until butter starts to brown. Remove from heat.Remove ravioli from the pot with a large strainer and place in the pan with the brown butter. Gently swirl or toss the raviolis in the butter to lightly coat; serve immediately with grated Parmigiano Reggiano cheese.